TALK DRINKS

Scientists Turn Tequila into Diamonds - Mile High Adventures

One of my regular customers sent this article to me. Can't confirm or deny its truthfulness, but I thought it was interesting. Cheers - Scott, Bartender, Cigar Bar

(PhysOrg.com) -- Whoever thought that science was a dry subject might change their mind after learning about a new discovery in which tequila is turned into diamonds. A team of Mexican scientists found that the heated vapor from 80-proof (40% alcohol) tequila blanco, when deposited on a silicon or stainless steel substrate, can form diamond films.

The key to the surprising discovery is tequila's ratio of hydrogen, oxygen, and carbon, which lies within the "diamond growth region." The resulting diamond films could have inexpensive commercial applications as electrical insulators, say researchers Javier Morales, Luis Miguel Apátiga, and Víctor Manuel Castaño from the National Autonomous University of Mexico (Morales is also with Nuevo León´s Autonomous University).

Originally, the scientists were experimenting with creating diamonds from organic solutions such as acetone, ethanol, and methanol. They found that diluting ethanol in water resulted in high quality diamond films. The scientists then noticed that the ideal compound of 40 percent ethanol and 60 percent water was similar to the proportion used in tequila. "To dissipate any doubts, one morning on the way to the lab I bought a pocket-size bottle of cheap white tequila and we did some tests," Apátiga said. "We were in doubt over whether the great amount of chemicals present in tequila, other than water and ethanol, would contaminate or obstruct the process, it turned out to be not so. The results were amazing, same as with
the ethanol and water compound, we obtained almost spherical shaped diamonds of nanometric size. There is no doubt; tequila has the exact proportion of carbon, hydrogen and oxygen atoms necessary to form diamonds."

To read full article, please click here.

Calling all Mixologists! 2009 Grand Marnier & Navan Mixology Summit

Grand Marnier and NAVAN are hosting the 2009 Mixology Summit at The Vail Cascade Resort & Spa in Vail, Colorado. From April 5-7 bartenders across the U.S. are invited to showcase their creativity and skills, collaborate and learn with peers, and leave their mark on the art of mixology. The summit brings together 100 of the best bartenders for three dynamic days of consultation, mixology labs, expert panel discussions, cocktail events and networking. Qualified bartenders and mixologists are invited to apply and submit their application and recipes for to www.MixologySummit.com before November 30, 2008.
For further inquiries about the 2009 Grand Marnier and NAVAN Mixology Summit please contact Helen Gregory, Rebekah Polster or Alexa Fox at (718) 403-0097 or [email protected]. Hope to see you there. Cheers - Jacques

Spinning the Classics - What Happens in Vegas ....

One of the hottest trends in cocktails nowadays is a personal influence on classic recipes. Whether it’s a Hibiscus Manhattan or a Blood Orange Caipiroska the goal is the same, to re-create a legend. First off, always remember these are classics for a number of reasons; sometimes it’s the region (Pisco Sour), trendy celebrity influence (the Cosmo), availability of ingredients (the Martini), simplest (Tom Collins) or more often then not just because they taste great!
There are romantic stories of the development and correct recipe for just about every cocktail on the planet. I usually trust the oldest written record, this sometimes will shed new light on accepted lineages of cocktails. The oldest written record of mixing alcohol dates back to king Midas (you know, the guy that everything he touched turned into gold), it references that an elixir of wine, mead and beer. Now days we have a lot more to work with so be creative. Some of my personal favorites to spin are classics that most people have heard of or are drinking now; think Manhattan, Negroni, Margarita and Collins.
All that being said, most bars we frequent today will have some form of these: Pineapple Mojito, Strawberry Daiquiri (you should try the classic Daiquiri recipe), and I’ll say it….. the Apple Martini. In my opinion 99% of these are abominations but the direction is the same. You can make a well hand-crafted Apple Martini and Strawberry Daiquiri if you know what you’re doing. A nice addition to any cocktail menu is an addition of a classic spins section. You can call it whatever you like that fits your theme. So go fourth and spin the classics but stand behind every libation you create. Salud - Anthony, Liquidity Global, Las Vegas
Some other classics to spin:
Aviation
Bellini
Sling
Julep
Daisy
Old Fashioned
Champagne Cocktail
Irish Coffee

Bay Area's Best Mixologists Leaving Bars for Brands

Here is a very interesting article about mixologists and spirits in last week's S.F. Chronicle and yours truly is mentioned in the story. (FYI - That is not a picture of me, it's of master bar chef Todd Smith) Salud - Jacques

S.F. Gate article

Shake It - What happens in Vegas...

Ah the bartender shake, nothing else in the beverage world defines a bartender like his shake. Over the last couple of years throughout my travels, I’ve noticed a regional trend when it comes to the art of shaking a cocktail. When in New Zealand attending a seminar by Angus Winchester, he said the most interesting observation on cocktail shaking “the face you make when shaking a cocktail is in fact the same face you make when having sex” This is so true, so many great bartenders hand craft cocktails, have an enormous amount of product knowledge and are artists in their own right but when it comes to shaking their libation it looks like they are either trying to punish the drink or are fumbling around trying to get it over with.

Apothecary or Bar??? – Hotlanta Times

As a bartender, I love all the extra things such as bitters, syrups and nectars at our disposal to add to cocktails. Why not get creative and put all of those special liquids in the various empty bottles that you have around the bar. By removing the labels and properly cleaning these bottles you can give your ingredients the home they deserve. Our bar will look like an Apothecary, with all of the different colored and shaped bottles that we have displayed, labeled and ready for use. We can also purchase other containers, bottles and even medicine droppers to store specialty items. It becomes an interesting talking point with your customers when they see you dash a special ingredient from a strange looking bottle. Have fun! - Navarro Carr, Bartender at Trois (Atlanta)

St. Germain Cocktail Competition - NYC

I flew into New York last weekend as a guest of Cooper Spirits. Their acclaimed St. Germain Elderflower liqueur cocktail competition had finally finished and being very fortunate to have had my submitted cocktail win a round of the contest I was there for a shake off.

The competition was hosted at acclaimed cocktail bar Employees Only, and only 12 were allowed to compete for the cash prize. The competition was stiff.

Taking a dip with your favorite spirit - What happens in Vegas...

(And I don’t mean swimming with a bottle of vodka)
Welcome back. Hope everyone had a great 4th of July Holiday!!! I surely did.
OK, this is a little off the beaten path but something that can be useful behind the bar as well as at home. Here’s the deal, I’ve always included some form of alcohol in my cooking whether its drunken pasta boiled in wine, a beer sorbet or bourbon burgers but lately I’ve been so busy I don’t have the luxury of cooking for myself. Now it’s a strange request when you ask the waiter if the chef can sauté the shrimp in mango rum so spare yourself the cross-eyed looks. Instead, you can try these very simple and tasty dessert ideas. 

Best Drunk Guy Story

Hi, Ryan from Orlando here. I have the best drunk guy story to share with you. I was working at a lounge in a new condo building last year. It’s around midnight on a very slow Monday, last call is at 2. A guy comes in and pin balls his way to the bar. After a ordering a glass of water he asks for a Grand Marnier. After I made sure he wasn’t driving I gave it to him.

Me: “That will be eleven dollars.” and the dude gets mad.
Dude: “What!? You’ve gotta be f@#king kidding me!”
Me: “Nope, it's eleven bucks”
Dude: “I’m not paying that”
Me: “OK, then give it back, I’ll drink it”

The good part: The guy pauses for a second, looks at the drink, looks back at me and pours it on the floor and smashes the snifter on the ground. Didn’t say anything or look back, he just walked out. After what I just witnessed sunk in a laughed about it for about a week.

That’s a pretty awesome drunk guy if you ask me, but it's all part of the job. Cheers and always pay your bartender. - Ryan

Bartending from An Old School Bartender

I am not sure if this is happening in other cities, but it’s certainly happening in Austin and other cities in TX. I can't tell you how many times my friends and I have asked ourselves,"Where are all the good bartenders?" Many of us think the good bartender is a dying breed. This is what I think a good bartender should be:

1. When you are behind the bar, it’s not all about you. You are in the hospitality business and you must provide good service with a smile!

2. When you are busy, take multiple orders at once, not just the order of the person in front of you. More than half the time, people are ordering the same drink(s) and you can mix several at once. It will make you a faster bartender and make your life easier. 

3. Be personable and friendly. Introduce yourself and ask for your customers' names. Take pride in your work (back to Rule 1!). 

4. Your shift doesn't end when you serve your last drink. Make sure your bar is clean, well-stocked and ready to go for the next bartender. A clean, organized and well- stocked bar is a happy bar.   

5. Give your customers an extra level of attention by introducing them to premium spirits or your favorite drinks. Customers will appreciate the fact that you are going out of your way to make their experience a little better. Remember, going to the bar can be both a fun and educational.    

Bartending is not just about serving a drink; it's about making the most out of every customer interaction. Salud from an old school bartender. - David