Cocktails From NBC NY’s Weekend Today Show – Mother’s Day Segment
Mom-osa
1 oz. Frangelico
1 oz. fresh orange juice
4 oz. Laurent Perrier Champagne
Directions: Add ingredients to a mixing glass and gently fold. Strain into a champagne flute.
Garnish: a rose petal
The Cool Mint Mama
1 1/2 oz. mint tea-infused Camus cognac
3/4 oz. fresh lemon juice
1/2 oz. ginger syrup
Directions: Shake ingredients very well with ice and strain into a cocktail glass
Garnish: fresh mint sprig, lavender sprig, and lemon wheel
Blueberry-Jalapeno Lemonade (served at Bookmarks Lounge, NYC)
Single serving (but can also be served as a pitcher drink)
10 blueberries
1 jalapeno pepper slice
2 oz. Pisco Porton
3/4 oz. fresh lemon juice
3/4 oz. simple syrup
1 oz. Champagne
Directions: Muddle the jalapeno and blueberries in the lemon juice and simple syrup. Then add the PIsco and shake well with ice. Strain into an ice-filled tall glass and top w/ the Champagne. Stir briefly.
Garnish: fresh blueberries and jalapeno slice
** Easy to make a non-alcoholic version of this, too **
Van Gogh’s “Give A Damn” Martini and the Cocktails Without Prejudice Campaign
I created this drink, in conjunction with Van Gogh vodka, to support equality in the LGBTQ community. On Wed, March 28th, 60 bars and restaurants across the U.S. served the drink, with $1 from each drink going towards Cindi Lauper’s foundation.
The official press release is below. Join us and “Give A Damn”!
FOR IMMEDIATE RELEASE
Contact: Truth Be Told (212.477.8090)
Alana Signor, Ext. 18 / alana@tbtpr.com
Jamie Bussy, Ext. 15 / jamie@tbtpr.com
INTRODUCING THE GIVE A DAMN MARTINI:
VAN GOGH VODKA LAUNCHES COCKTAILS WITHOUT PREJUDICE PROGRAM
NEW YORK CITY – Van Gogh Vodka is proud to introduce their new Cocktails without Prejudice campaign and its signature cocktail, the Give a Damn Martini. The new program, will be executed on March 28, 2012, honoring Van Gogh Vodka’s partnership with the Give a Damn Campaign, with a portion of proceeds from on-premise sales of the cocktail benefiting the non-profit organization. A project of Cyndi Lauper’s True Colors Fund, the Give a Damn Campaign was launched in 2010 to inspire straight people to “give a damn” about LGBT equality and made an immediate impact with their powerful celebrity public service announcements.
“The Give a Damn Campaign is excited to be a part of Van Gogh Vodka’s Cocktails without Prejudice,” says Cyndi Lauper, co-founder of the Give a Damn Campaign. “The company’s commitment to raising awareness and funds for our shared mission is truly inspiring. It is time for things to change and through this program we will be able to make a real difference in encouraging everyone to give a damn about equality.”
Created by master mixologist – “The Cocktail Guru” – Jonathan Pogash, the Give a Damn Martini will be available at over 60 locations across the country. For each martini sold, $1 will be donated to the Give a Damn Campaign.
The Give a Damn Martini debuted as the signature drink served at the organization’s star-studded “Home For The Holidays” benefit concert on December 4th at New York’s Beacon Theatre. The first Give a Damn/Van Gogh Vodka t-shirt was also unveiled at this event: 100% of the proceeds from these t-shirt sales will go to True Colors Fund’s Give a Damn Campaign, and the t-shirt program will expand with new styles created by celebrity guest designers.
“We are excited to share the Give a Damn Martini with consumers and hope that the cocktail spurs conversations regarding the Give a Damn Campaign’s important message,” says Norman Bonchick, Chairman and CEO of Van Gogh Imports. “We are thrilled to kick off our Cocktails without Prejudice program celebrating our partnership with this worthy organization.”
Give a Damn Martini Recipe
Created By The Cocktail Guru, Jonathan Pogash
1 1/2 oz. Van Gogh BLUE Triple Wheat Vodka
3/4 oz. POM pomegranate juice
3/4 oz. Monin cinnamon syrup
Top off with 1 1/2 oz sparkling wine
Directions: Shake first three ingredients very well with ice and strain into a martini glass. Top off with chilled sparkling wine.
Garnish: half orange wheel
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About Van Gogh Vodka
Van Gogh flavored vodkas (SRP $27/750ml) are crafted in small batches by Master Distiller Tim Vos at the Royal Dirkzwager Distilleries in Schiedam, Holland, which were given “Royal Appointment” in 2005 by Netherlands’s Queen Beatrix. The Van Gogh Vodka portfolio includes 21 authentically flavored vodkas: Açai-Blueberry, Banana, Black Cherry, Citroen, Coconut, Dutch Chocolate, Double Espresso®, Espresso, Grape, Mango, Melon, Mojito Mint, Oranje, Pineapple, Pomegranate, Raspberry, Vanilla, Wild Appel, Dutch Caramel, and the brand new Rich Dark Chocolate and Cool Peach – whose pure, refined flavors are naturally infused in a proprietary process. Van Gogh also produces the exceptional Triple Wheat Van Gogh BLUE Vodka (SRP $29/750ml), a Classic 80-proof vodka (SRP $27/750ml), and a Gin (SRP $27/750ml) whose finishes are smooth and delicate. For more information on Van Gogh, please visit us at www.vangoghvodka.com or find us on Facebook at www.facebook.com/vangoghblue and www.facebook.com/vangoghvodkas.
About True Colors Fund’s Give a Damn Campaign
The Give a Damn Campaign, a project of Cyndi Lauper’s True Colors Fund, is a bold, Web-based initiative with the goal of educating and engaging the straight community in the advancement of gay, lesbian, bisexual and transgender equality. To learn more about The Give a Damn Campaign, please visit: www.wegiveadamn.org
Spring Cocktails For You To Try
Recently I changed over the cocktail menus at all of the Hospitality Holdings locations in NYC. As you’ve probably heard me say before, this is one of my favorite times of the year, as we have some terrific seasonal ingredients that are available for use in some deliciously refreshing cocktails.
Here is a sampling of a few cocktails that are now available across NYC:
Peruvian Evening
(served at The World Bar, NYC)
2 oz. Pisco Porton
1 heaping tsp. cherry jam
1 oz. fresh lime juice
1 heaping tsp agave nectar
Sparkling wine
Directions: Shake ingredients (except for sparkling wine) with ice and strain into ice-filled pilsner glass. Top w/ sparkling.
Garnish: cinnamon sugar rim, lime wheel
Shakespeare’s Sonnet
(served at Bookmarks Lounge, NYC)
1 1/2 oz. Hendrick’s Gin
1 oz. cucumber juice
3/4 oz. honey syrup
1/2 oz. fresh lemon juice
1/4 oz. chambord
Mist of rose water
Directions: Shake all ingredients except for rose water and strain into ice-filled wine glass. Spray rose water on top.
Garnish: cucumber slice and mint sprig
Spicy Blueberry
(served at Bookmarks Lounge, NYC)
1 jalapeno slice
handful of blueberries
2 oz. Pisco Porton
3/4 oz. fresh lemon juice
3/4 oz. simple syrup
Club Soda
Directions: Muddle the jalapeno and blueberries. Add remaining ingredients (except for soda) with ice and shake well. Strain into ice-filled pilsner glass.
Garnish: blueberries and jalapeno slice on skewer
Adirondack Cooler
(served at The Empire Room, NYC)
1 1/2 oz. Spring 44 honey vodka
3/4 oz. fresh lime juice
1 strawberry, chopped
1 tsp. agave nectar
Ginger Beer
Directions: Muddle the strawberry in the lime and agave. Add vodka and shake well with ice. Strain into ice-filled wine glass and top w/ ginger beer.
Garnish: strawberry slice on rim of glass
Sake Sangria
(served at Madison & Vine, NYC)
2 oz. Gekeikkan Sake
1 oz. Pisco Porton
1 oz. Lychee puree
1/2 oz. creole shrubb
3/4 oz. orange juice
1/2 oz. simple syrup
1/2 oz. fresh lemon juice
Directions: Shake well with ice and strain over ice into white wine glass.
Garnish: sliced grapes and lemon wheels
Searching For Oaxacan Gold…
…And by Oaxacan Gold, we mean Mezcal. One can only imagine the true passion, heart, and soul that goes into producing this beverage. Fortunately, we were able to experience this first hand, with our visit to Oaxaca, Mexico, and our encounters with the men and women that produce this tradional Zapotecan beverage.
Our host, none other than the Godfather of Mezcal, Ron Cooper. His brand of Mezcal, Del Maguey, has been intriguing palates and satisfying taste buds since the 90′s. It has really taken form in cocktails within the last 10 years or so, all thanks to Ron and his promotion and overall love of the juice and people of Oaxaca.
This, Part I of our 3-part journey, will attempt to recount our adventures and experiences during our 3-day tour of remote mountain villages. There are some photos and raw video footage below. Please make sure and visit the blog next month, when we’ll be sure to post Part II of “Searching For Oaxacan Gold…”
Dia Uno
Street vendors...
VW Bug
This was an art exhibit displayed on the front steps and courtyard of Oaxaca's most famous basilica, the church of Santo Domingo de Guzman. The wooden sculpted figures represented the lives of Oaxacan citizens that were lost during immigrating to the U.S. Very powerful stuff.
Church of Santo Domingo de Guzman
- The wooden sculptures
Chipulines (fried bugs)
Peanuts
And pineapples.
Well, friends, we haven’t even cracked the first day. But I believe this is enough for now to digest. Til next time!
Yellow Birch Syrup Is Here!
FOR IMMEDIATE RELEASE
Contact: Jeffrey Pogash
Email: Jeffrey@TheCocktailGuru.com
YELLOW BIRCH SYRUP IS HERE
An Exciting New Ingredient For Cocktails Makes a
Splashy Debut in the United States
New York, NY - As the trend toward higher quality and more flavorful cocktails continues to gain momentum throughout the United States, Erabliere Escuminac of Quebec introduces their delicious 100 per cent certified organic yellow birch syrup, the perfect addition to today’s contemporary cocktails featuring fresh, all-natural ingredients.
Jonathan Pogash, The Cocktail Guru, states, ” When I discovered the distinctive and complex flavor profile of Escuminac Yellow Birch Syrup, a new world of cocktail possibilities opened before me. Most consumers will be surprised and delighted by its versatility and ability to blend perfectly in fine cocktails, as well as in a variety of cuisines.”
A set of new and exciting original cocktails have been developed to highlight the flavor and versatility of Escuminac Yellow Birch Syrup (recipes on p. 2):
Punch Atlantique (rum based), Birch and Pina (using blanco tequila), and Northern Lights (featuring espresso vodka).
History of Escuminac Yellow Birch Syrup:
In 1998, Martin Malenfant established Erabliere Escuminac, a maple grove in the town of Escuminac, located in Baie-des- Chaleurs, Quebec. The property comprises 1,200 acres of harvestable forest, including more than 740 acres of yellow birch trees and 490 acres of maple trees. More than 1,500 liters of 100 per cent Certified Organic birch syrup are made each year, making the company the largest producer of birch syrup in Quebec and the only one making yellow birch syrup.
Its distinctive, rich caramel flavor with hints of molasses, makes it a perfect ingredient for cocktails, setting a trend for innovative cocktail development in the future.
Check out our web-site at www.birchsyrup.net
Erabliere Escuminac Signature Cocktails
(photos available upon request)
Punch Atlantique
1 oz. Rum (rhum agricole)
1/4 oz. Erabliere Escuminac yellow birch syrup
3/4 oz. ginger liqueur
3/4 oz. apple cider
Directions: Shake well with ice and strain over ice into a rocks glass.
Garnish: candied ginger and fresh cranberries (when in season)
*can be served in large punch bowl for groups!
Birch & Pina
1 1/2 oz. blanco tequila
1/4 oz. Erabliere Escuminac yellow birch syrup
1 tsp. maple syrup
3/4 oz. pineapple juice
1/4 oz. fresh lime juice
Directions: Shake well with ice and strain into a chilled martini glass.
Garnish: smoked salt and lime wedge
Northern Lights
1 1/2 oz. espresso vodka
3/4 oz. blueberry juice
1 tsp. Erabliere Escuminac birch syrup
1/4 oz. each fresh lemon juice and simple syrup (or 1/2 oz. good quality lemonade)
Directions: Shake well with ice and strain into chilled cocktail glass.
Garnish: lemon peel
Building Your Home Bar – as seen on The Rhode Show, WPRI Providence
Essential Liquor:
- Vodka (Van Gogh)
- Rum (Rhum Clement)
- Gin (G’Vine)
- Tequila/Mezcal (Partida/Del Maguey)
- Cognac and/or brandy (Pierre Ferrand)
- Whisk(e)y (bourbon, rye, scotch, irish…) (Rittenhouse)
- Red/White Wine
- Vermouths (Carpano Antica)
- Mixing liqueurs (orange, chambord, limoncello, etc.) (Marie Brizard Triple sec, Creole Shrubb, Marie Brizard Raspberry)
- Sparkling wine (prosecco, champagne) (Mionetto, Nicolas Feuillatte)
Essential Mixers:
- Good quality sodas (Yacht Club Sodas)
- Fresh juices (lime, lemon, orange, grapefruit)
- Fresh herbs (mint, etc.)
- Fresh garnishes
- Olives/Onions/Cherries
Essential Tools:
- Boston shaker (mixing glass and mixing tin)
- Hawthorne and Julep strainer
- Jiggers
- Muddler
- Barspoon
- Pitchers
- Punch bowl/ladle
- Good ice
(The Cocktail Guru Bar Kit available for purchase here)
Essential Glassware:
(Glassware from Cardinal)
- Martini
- Highball
- Rocks
- Champagne flute
- Wine
Essential Books:
- Mr Boston 75th Anniversary Edition (edited by Jonathan Pogash)
*Book available for purchase here.
Beautiful bar on camera provided by Cardi’s Furniture.
Recipes from The Rhode Show Valentine’s Day
Lovestruck
1 1/2 oz. Partida blanco tequila
1/4 oz. Escuminac‘s yellow birch syrup
1/2 oz. fresh lime juice
3/4 oz. pineapple juice
1 tsp. maple syrup
spray of rose water
Shake well with ice and strain into martini glass that has been sprayed with rose water and rimmed with spicy smoked salt.
Garnish: rose petal and chocolates
Cupid’s Downfall
1 1/2 oz. Van Gogh rich dark chocolate vodka
3/4 oz. Rhum Clement creole shrubb orange liqueur
2 dashes bitters
spray of Lucid Absinthe
Directions: Stir with ice and strain into absinthe-sprayed glass.
Garnish: orange peel
Will You Be Mine?
2 oz. pineapple juice
1 tsp. maple syrup
1/2 oz. fresh lemon juice
Top w/ Yacht Club Orange Seltzer water
spray rose water
Directions: Shake first three ingredients with ice and strain into rocks glass with ice. Top w/ seltzer and spray the top w/ rose water.
Garnish: rose petal and sweetheart candies
Want to know where to get Yacht Club Soda? Click here.
Want to know where to get Escuminac Yellow Birch Syrup? Click here.
The G’Vine Gin Connoisseur 2012 Program
The world of bartending is never the same after G’Vine’s amazing bartender contests…
This comes to us from our pals at Euro-Winegate and G’Vine gin. Bartenders, read on, because you’re definitely NOT going to want to miss out on this one:
The G’ Vine Gin Connoisseur 2012
The Search for the World’s Best Gin Bartender Begins
For more details, visit www.legcp.fr
Continuous updates and information can be found on the GCP Facebook page, or follow the action on Twitter:
http://www.facebook.com/groups/143148150947/
@GvineGins
EWG Spirits & Wine, parent company of the unique G’Vine Gin, is proud to announce the official launch of the G’Vine Gin Connoisseur 2012 (www.legcp.fr) – the global quest for the world’s best gin bartender. This year, the theme will hark back to a golden era of cocktail making: French Classics.
· Uniquely, any bartender anywhere can enter the GCP. It doesn’t matter which gin their bar pours or even if G’Vine Gin isn’t available in their country – every gin-loving bartender who is prepared to do the work has an equal chance of making it to the World Finals in Cognac, France in June 2012.
· All entrants complete online exams on www.legcp.fr (site available in English, French and Spanish).
· Bartenders who can attend a Preliminary contest hosted in the UK, Scotland, France, Spain, Canada & the USA throughout spring can qualify for the World Finals in Cognac in June. The preliminaries will begin with a seminar exploring an avenue normally closed to bar staff: How the Gin Business Works (e.g. sales figures, calculating margins, etc.) The Challenges include creative mixology and the renowned Blind Gin Nosing & Tasting.
· Bartenders who can’t attend a Preliminary can enter as Wild Cards, completing the same online exams but making an Xtranormal cartoon video (www.xtranormal.com) using the theme ‘French Classics’.
For example: http://www.youtube.com/watch?v=5u3vjjS5a-0 ?
· The 15 world finalists will be announced in May and will be flown to Cognac for a week of extraordinary challenges under the watchful eyes of Jean Sébastien Robicquet, president of EWG and creator and master distiller of G’Vine, master mixologists Philip Duff, Gary Regan, and marketing & business development director of EWG, Audrey Fort. As well as guest seminars, speed & accuracy, Distill Your Own Gin and the Gin Written Test challenges, Finals Week concludes with one last Challenge: running your own one-person bar at the G’Vine Summer Ball in Cognac, using your charm, mixology knowledge and bar decor skills to attract as many of the great & good of the Cognac drinks industry to try your cocktail!
The Additional Prizes
Will 2012 see the coveted G’Vine Gin Connoisseur trophy awarded to a bartender outside of Europe?
An intercontinental bar tour to the top annual events in the world of spirits:
o Tales of the Cocktail, New Orleans, USA: 2012 is the 10th anniversary blowout and the most renown producers, personalities, and mixologists will be there
o Bar Convent Berlin, Berlin, Germany: Globally recognized as one of the most important annual events for the bar industry, located in the beating heart of an epicenter for cutting edge bartenders
· A year’s supply of G’Vine Gin for their bar
· Platinum vine flower pin
· $3,000 and recognition as the finest gin bartender on the planet
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Upcoming Trips and Events
FEBRUARY
1 – 2: Denver, CO – Jonathan will be taping episodes of HotMixology airing on The Cooking Channel. Look out for his Van Gogh Imports signature cocktails to be featured this winter on the show!
2: Denver, CO – Jonathan will be guest bartending at new Denver speakeasy Williams & Graham alongside the illustrious Sean Kenyon
7: Boston, MA – Join fellow bartenders for the first ever BOIRON Bartender Jam, where cocktails will be created and delicious food consumed. Event is at Toro Restaurant, and RSVP is for bar professionals only: jonathan@thecocktailguru.com
8-11: Oaxaca, Mexico – Jonathan, Jeffrey, and other council members of the USBG NY chapter will visit the small villages of Oaxaca to study it’s native spirit, Mezcal.
17: Jonathan’s monthly Astor Center class, “The Cocktail Lab: A Hands-On Workshop” (currently sold out). Want your brand featured during this class, email Jonathan@thecocktailguru.com for more info
18: The Wedding Cocktail Design team, led by Jonathan, will be at the Newport Bridal Expo in Newport, RI. Signature wedding cocktails, sabering, and more!
22: USBG Rhode Island chapter cocktail competition as part of Newport’s “Winterfest” at Newport Grand Slots – Jonathan will be judging
MARCH
5: Mr Boston Seminar and Book Launch at the Museum of the American Cocktail in New Orleans, LA!
Winter Cocktails at Hospitality Holdings Locations
I’ve developed a line of winter cocktails for some of the Hospitality Holdings locations in NYC.
Here are just a few for you to enjoy at these fine establishments:
Cinnamon Pear Daiquiri – served at The Carnegie Club
1 1/2 oz. Santa Teresa light rum
1/2 oz. fresh lime juice
3/4 oz. spiced pear mix
Directions: Shake well with ice and strain into a chilled cocktail glass.
Garnish: thin lime wheel
**cinnamon pear mix: Add 3/4 parts pear puree and 1/4 part cinnamon syrup to container and stir.
Pear Hazelnut – served at The Campbell Apartment Parlor
1 oz. pear puree
1/2 oz. Frangelico liqueur
3 1/2 oz. sparkling wine
Directions: Fold ingredients and strain into a chilled champagne flute. Top off with extra sparkling wine.
Garnish: freshly grated nutmeg
Spiced Chai Sidecar – served at Bookmarks Lounge
1 1/2 oz. spiced chai infused brandy*
3/4 oz. fresh lemon juice
1/2 oz. cinnamon syrup
Directions: Shake well with ice and strain into chilled cocktail glass.
Garnish: thin lemon wheel speared with cinnamon stick
Spiced Hot Chocolate
1 oz. brandy
1/2 oz. dark crème de cacao
2 oz. warm milk
2 tsp. spiced hot chocolate mix (penzey’s)
Directions: Warm all ingredients and pour into toddy mug.
Garnish: 1 spoon fresh whipped cream and dusting of chocolate mix.
Cinnamon Banana Breeze – served at The Empire Room
1 1/2 oz. spiced rum
1 oz. Boiron banana puree
1/2 oz. cinnamon syrup
1/2 oz. house-made grenadine
Directions: Shake well with ice and strain into a chilled cocktail glass.
Garnish :banana slice on rim
