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Reprint from
Today we mourn the passing of a beloved old friend, Common
Sense, who has been with us for many years. No one knows for sure how old he was, since his birth records
were long ago lost in bureaucratic red tape. He will be remembered as having cultivated such valuable
lessons as knowing when to come in out of the rain, why the early bird gets the worm, life isn't always fair and maybe it was my fault. Common Sense lived by simple, sound financial policies (don't spend more than you can earn) and reliable strategies (adults, not children, are in charge). His health began to deteriorate rapidly when well-intentioned but overbearing regulations were set in place. Reports of a 6-year-old boy charged with sexual harassment for kissing a classmate, teens suspended from school for
using mouthwash after lunch and a teacher fired for reprimanding an unruly student only worsened his condition. Common Sense lost ground when parents attacked teachers for
doing the job that they themselves had failed to do in disciplining their unruly children. It declined even further when schools were required to get
parental consent to administer sun lotion or an aspirin to a student, but could not inform parents when a student became pregnant and wanted to have an abortion. Common Sense suffered further as the churches became businesses and criminals received better treatment than their
victims. Common Sense took a beating when you couldn't defend yourself
from a burglar in your own home and the burglar could sue you
for assault. Common Sense finally gave up the will to live after a woman
failed to realise that a steaming cup of coffee was hot. She spilled a little in her lap, and was promptly awarded a huge settlement. Common Sense was preceded in death by his parents, Truth and Trust, by his wife, Discretion, by his daughter, Responsibility, and by his son, Reason. He is survived by his 5 stepbrothers; I Know My Rights, I Want It Now, Someone Else Is To Blame, I'm A Victim, and Pay Me For Doing Nothing. Not many attended his funeral because so few realized he was
gone. If you still remember him, pass this on. If not, join the majority and do nothing.
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MO-TITO
1 1/2 oz. Tito's Homemade Vodka
6 leaves of mint
1 oz. fresh squeezed lime juice
2 teaspoons sugar
soda water
Muddle mint leaves with lime juice and sugar in a collins glass. Fill with ice and pour in vodka. Top with soda and stir to combine. Garnish with a sprig of mint.
Go to bartender.com to view 2016 BARTENDER® Calendar, Month of August for more TITO'S HANDMADE VODKA recipes. 365 in all!
Midori Melon Oasis
1 part Midori Liqueur
1 1/4 parts light rum
3/4 part lime juice
3/4 part pineapple juice
6 mint leaves
Combine ingredients in a blender with ice. Blend on high and pour into a Hurricane glass. Garnish with mint, sliced peaches and a pineapple wedge.
ELECTROLYTE
1½ oz. vodka
4 big chunks fresh watermelon-muddled
1 ½ oz. watermelon puree
½ oz. pineapple juice
juice from half a lemon
Highball glass with ice, vertical watermelon slice garnish.
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See the latest issue of BARTENDER®
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2016 Calendar & Summer 2016 Issue
Ray Foley, a former Marine with over 30 years of bartending and restaurant experience, is the Founder of BARTENDER® Magazine. Ray is referred to as "The Legend" for all he has done for bartenders and bartending. BARTENDER® Magazine is the only magazine in the world specifically geared towards bartenders and is one of the very few primarily designed for servers of alcohol. BARTENDER® Magazine is enjoying its 37th year and currently has a print circulation alone of over 260,000 nationwide.
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Ktima Gerovassiliou is renowned for its experimental focus as well as the production of high-quality wines from grapes grown exclusively on the family-owned, single vineyard estate. Located on the outskirts of Epanomi, a small, spiritually historic village in the agriculturally rich Papamola region, the sprawling 63-hectare estate began its first vinification in 1986. Surrounded by wetlands and the Aegean Sea on three sides, the vineyards are cultivated with meticulous care to maintain the balance of rich biodiversity while producing high-caliber wines that express the distinct microclimate. The award-winning Domaine Gerovassiliou Malagousia (SRP $23) is one of the best examples of the Malagousia grape’s winemaking potential. Notes of pear, white flowers, mango, and lemon zest erupt from the glass. It’s pretty enough to be enjoyed on its own, but compliments a wide range of dishes from Thai-spiced grilled swordfish to orzo cauliflower salad to fried zucchini blossoms.
For more information click here.
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Adam Seger
Chicago, IL
Adam Seger, dubbed the “Godfather of Craft Cocktails” and the pioneer of the Garden-To-Glass mixology movement. Seger, is the Corporate Sommelier/Executive Bartender for iPic Entertainment - the fastest growing affordable luxury movie watching theater brand in the nation and has been credited as redefining what we drink at the movies. With 13 locations nationwide and 21 more in development iPic has become recognized nationally for its pioneering beverage program. iPic Entertainment owns not only the theaters but also individual restaurants for each theater location.
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How to Make a Sazerac Cocktail
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Better Brand Exposure with BARTENDER® Social Media
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Social Media as of 8/18/2016
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Platform |
Subscribers / Followers |
Facebook |
191,425 organic likes |
Twitter |
2,241 |
Pinterest |
1,722 |
Instagram |
3,325 |
Bartender Blog |
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LinkedIn |
7,657 members Bartender/Mixologist Group
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ISSUU |
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BARTENDER will get results for your brand plus follow up of the winner! You will be getting 100 times better results and sales! Spend your ad dollars wisely!
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NARRAGANSETT BEER TOWN BEACH IPA
PROVIDENCE, RI
Narragansett Beer…Brewed since 1890. ‘Gansett is a straightforward, quality beer that has been a New England tradition for generations, producing a classic family of award-winning American lagers & ales. Today, ‘Gansett is produced at top-rated breweries in Rochester, New York, and Westport, MA and is one of America's top 50 regional brewers and the fastest-growing in the Northeast. Narragansett is available for purchase in local restaurants, bars, and liquor stores throughout New England, NY, NJ, PA, DE, DC, MD, NC, SC, FL, Portland, OR. Nashville and Chattanooga, TN.
At 4.7% ABV and 55 IBUs, Narragansett Town Beach IPA is brewed specially for the late summer months when the days are hotter and longer, requiring a bold yet sessionable beer to fuel a proper New England beach day. This brew starts with pale, cara pils and wheat malts, and Pacific Gem, Green Bullet, nugget, and EKG hops to give it a slight fruitiness before it’s dry-hopped with citra hops at the finish to bring the perfect balance of bitterness.
For more information click here.
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THE TUCK ROOM TAVERN
Westwood, CA
At The Tuck Room Tavern, engaging bartenders serve up a liquid love letter to Los Angeles with cocktails inspired by the Golden Age of Hollywood, social punch bowls, fresh locally brewed beers and a Sommelier-curated list of over 20 wines and Champagnes by the glass and half bottle. Gracious staff help to choose from comforting cuisine; highlights of which include homemade breads, Santa Monica Farmers market nightly specials, Brioche-Crusted Maryland Crab Cakes, Reuben Croquettes, Spring Bean Salad, Grilled Rib Eye and not to be missed are Chef Sherry's desserts. Adam Seger’s ‘Ice DJs’ elevate the art of personalized mixology by shaking up nostalgic libations and hand-cut ice, and it all begins in a charmingly imaginative space. For more information click here.
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Wente Vineyards
Livermore, CA
The cocktail program at this winery restaurant is raising the “bar” – and people are taking note. The Restaurant at Wente Vineyards team has truly adopted the “Garden to Glass” concept, working with their own Master Gardener to incorporate ingredients from the property’s 3/4-acre on-site garden, and the results are simply delicious. Diane gives the team ingredients and they try to use it in its natural form in a cocktail or turn it into bitter, puree or a syrup to incorporate into a cocktail. Bar Manager Caitlin Mackey has a degree in culinary arts from the Culinary Institute of America so she loves coming up with cocktails using fresh ingredients and making everything from scratch. One of the many benefits to the cocktail program with having an on-site organic garden is that Master Gardener Diane provides the team with a lot of herbs, from obscure to everyday varietals. Jorge Tinoco, The Restaurant’s Wine Director, taught Caitlin how to make bitters and for the past three years they now have a library of them in the liquor room. They have made tarragon bitters, pepper-basil bitters, mint bitters, blood orange bitters, thyme-baum bitters, savory bitters and even incorporated hibiscus flowers into some of their bitters. Jorge and Caitlin have also made sweet vermouth using herbs and hibiscus flowers from the garden and also using Wente Vineyards wine (of course!)
Click here to view cocktail menu.
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Mixings you may have missed....
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Have you ever created an ORIGINAL DRINK only to have someone else take credit for it?
Foley Publishing Corporation, the creators of BARTENDER® Magazine, will officially register and issue you a Cocktailright® for your original drink recipe. We will only issue ONE Cocktailright® per recipe.
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Bartending for Dummies by Ray Foley
$18.99
Plus shipping
This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktail ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.
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