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NOVEMBER 2018 E-NEWSLETTER
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An engineer dies . . . and goes to Hell. Dissatisfied with the level of comfort, he starts designing and building improvements. After a while, Hell has air conditioning, flush toilets and escalators.
The engineer is a pretty popular guy.
One day God calls and asks Satan, "So, how's it going down there?"
Satan says, "Hey things are going great. We've got air conditioning and flush toilets and escalators, and there's no telling what this engineer is going to come up with next."
God is horrified. "What? You've got an engineer? That's a mistake - he should never have gone down there! You know all engineers go to Heaven. Send him up here! "
Satan says, "No way. I like having an engineer on staff. I'm keeping him."
God says, "Send him back up here or I'll sue."
"Yeah, right," Satan laughs, "and where are you going to get a lawyer?"
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Brandy Crusta
1.5 oz. CÎROC VS French Brandy
0.5 oz. orange-flavored liqueur
0.25 oz. lemon
1 tsp maraschino
2 dashes bitters
Add all ingredients in a shaker. Add ice & shake well until chilled Double strain into a coupe glass rimmed with sugar.Garnish with lemon twist.
MomBo
By: Chris Renaldo
Trader Vic Bergeron's hot buttered rum batter (butter, brown sugar, cinnamon, nutmeg & clove)
shot of Laird's Applejack
hot water
There, a bar & eatery
Brookhaven,GA
HOT TODDY 2 Parts Barenjager Honey Liqueur
1 Part brandy
2.5 Parts hot tea or cider
Cinnamon Stick
Lemon
Go to bartender.com to view 2018 BARTENDER® Calendar, Month of November for more Barenjager Honey Liqueur ® recipes. 365 in all!
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See the latest issue of BARTENDER®
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Check out
Bartender.com
2018 BARTENDER® Calendar and Fall/Winter of 2018!
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 39th year and currently has a print circulation alone of over 260,000 nationwide.
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Erik Hmiel - The Dawson
The Dawson (730 W. Grand Ave.) has two new additions this fall – a new head bartender and cocktail menu. Erik Hmiel was recently promoted to oversee the cocktail program and is the first new head bartender in two years. Before The Dawson, Erik had a short stint at Billy Sunday after arriving in the Midwest after traveling in South Africa. On his new role he shares, “I enjoy making cocktails with unique flavor combinations that are approachable and drinkable while also being exciting and intriguing to our dedicated followers at The Dawson.”
Erik has updated the menu with eleven new cocktails, all available for $13, and the full menu can be found here: https://the-dawson.com/libations/.
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Longest-serving bartender at The Peninsula, Hong Kong
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Improve Your Brand Results with BARTENDER®
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Social Media as of 11/12/2018
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| Platform |
Subscribers / Followers |
| Facebook |
190,367 organic likes/188,084 followers BARTENDER® Mag |
| Twitter |
2,252 |
| Pinterest |
1,870 |
| Instagram |
3,578 |
| Bartender Blog |
2,300 hits/month |
| LinkedIn |
8,590 members Bartender/Mixologist Group
with 19,246 Connections |
| ISSUU |
627,057 impressions |
BARTENDER will get results for your brand! Spend your ad dollars wisely!
Call Jackie at (772) 999-3994 or
email barmag2@gmail.com for more information.
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Just like the old man's "major award," our seasonal red ale will light up the neighborhood. Loaded with smooth caramel malt and a citrus twist, we triple-dog dare you to find a better holiday ale. Ohhhh fuuudge, it's only here for a limited time
Click Here for more info
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MAYACAMAS CELEBRATES 125 YEARS OF WINEMAKING WITH
THE RELEASE OF 2014 CABERNET SAUVIGNON
The 2014 Cabernet Sauvignon is vibrant and textured, offering aromas of red raspberry, sarsaparilla and black pepper. This wine has beautiful structure with elegant tannins and length that is highlighted by notes of bay laurel, all spice and mulberry. Secondary notes of graphite, black olive and cacao hint at classic wines of the old world.
The Cabernet Sauvignon grapes are harvested early to retain bright acidity and firm tannins. For fermentation, the winemaking team utilizes a combination of cement vat fermenters, open-top foudre and stainless steel. After approximately two weeks on skins, the grapes are gently pressed and are ready for aging. The 2014 Cabernet aged 32 months in neutral oak – 20 months in large format foudre and 12 months in barrique. After bottling, the wine is cellared for 12 additional months before release.
Click here for more info.
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RAISED, AN URBAN ROOFTOP BAR ANNOUNCES EXCLUSIVE WINTER GLAMPING EXPERIENCE, CHICAGO, IL
Following much anticipation, Raised Bar opened to critical acclaim in May 2016. Under the direction of Executive Chef Russell Shearer and Restaurant Chef Tim Powles, the regular menu at Raised features American bar food with a twist, highlighting sharable plates – ideal for mixing and mingling with friends. Along with the beautiful outdoor patio, the warm and inviting interior makes Raised Bar the perfect place to enjoy stunning city views all year round. Chef Powles focuses on all things local, sourcing his menu ingredients within 200 miles of Raised. The beverage program at Raised is curated by Lauren Parton and features an array of wines on tap, an extensive offering of local craft beers on draft and by the bottle, and specialty cocktails served by the glass or in a shareable decanter. The creative libations with seasonal, fresh ingredients encourage guests to sample and share.
Raised was designed by The Gettys Group, fusing an industrial aesthetic with eclectic style and raw finishes. A glass wall lends to a stunning view of the skyline and Chicago River, while the outdoor area features fresh flowers, fire pits, greenhouses, couches and an outdoor bar with a decidedly urban feel.
For more information about the visit raisedbarchicago.com
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Cocktail Menu of the Month
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Los Angeles, CA
Birds & Bees is a 1950s themed mid-century modern cocktail bar in Downtown Los Angeles, known for large format punch bowls, ideal for sharing with friends or larger groups. Bar Manager Jake Larowe makes everything in house – from the tinctures to infused liquors to syrups – and his Christmas Palm Tree Eggnog is no exception. Filled with typical spices like cinnamon, vanilla bean, and nutmeg, but given a spicy touch with chili pepper, this twist on a classic is a crowd pleaser, especially during the holiday season.
See Menu Here |
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Get involved in BARTENDER®
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Send us your favorite everything -
joke, bartender, signature cocktail
or shooter to barmag2@gmail.com |
PO Box 691302
Vero Beach, FL 32969
Phone: (772) 999-3994
Email: barmag2@gmail.com |
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The Bartender's Foundation
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AmazonSmile is a program where Amazon donates to your favorite charity.
Support your charity when you shop. Visit AmazonSmile and choose
Bartenders Foundation Inc.
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Mixings you may have missed....
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Need some cool BARTENDER® gear??
Bartender® Hoodie
SIZE S,M,L,XL $30.00 EACH
SIZE XXL, XXXL $35.00 EACH
PLUS $5.00 SHIPPING & HANDLING
Check out our BARTENDER Shop
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GET YOUR COCKTAILRIGHT TODAY!!
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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.
Get yours TODAY
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Polo Lounge
Signed $200.00 +$15.00 S&H
We have additional personally signed LEROY NEIMAN'S for sale! Get them while they last!
Call (772) 999-3994 for info.
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The Ultimate Little Cocktail Book
$15.99
Bartenders don’t rely on just anyone to create delicious cocktails. They turn to BARTENDER® magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now you can get your refreshing sips straight from the top – from BARTENDER® and the best mix masters across America. From sophisticated to fun, this is the only cocktail book you’ll ever need.
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