Our Newest Partnerships
We are pleased as pie to announce some new Cocktail Guru partners:
G’Vine Gin and Esprit de June liqueurs
These fine French products, imported by Domaine Select Wine Estates of NYC, are partnering with us via Wedding Cocktail Design. It’s bridal show season, so this comes at a perfect time for us. You’ll be able to enjoy some signature G’Vine and June cocktails at various Northeast USA wedding expos.
G’Vine Gin, a French gin made from grape spirit, includes the rare grapevine flower in it’s botanical mix. Extremely versatile and light on the palate, this gin lends itself remarkably well to fresh fruit and herb cocktails.
Esprit de June, a French liqueur, is hand-crafted from grapevine flowers, including those from the Ugni-blanc and Cabernet grapevines. It’s luxury and sinfully sweet aroma and flavor mix beautifully with champagne and bold spirits.
You can enjoy some of our signature wedding cocktails at next month’s Newport Bridal Expo.
Yacht Club Sodas:
Official RI Soda
With an amazing variety of all natural flavored sodas, and a down-home, local attitude, family-owned and run Yacht Club Sodas rises to the tops of the non alcoholic beverage industry. We are pleased to present a new Yacht Club Soda cocktail every month, cocktail competitions, and perhaps you’ll even see us in person spreading the good word that is Rhode Island’s premiere and official soda!
Escuminac Birch Syrup
This unique, locally crafted Canadian syrup is the next big thing. It’s rich, thick, spicy, tart, and delectable in food and cocktails. We’ll be creating a line of cocktails using Erabliere Escuminac’s birch syrup, as well as providing marketing support and event production. Look out USA – this is the good stuff!
CBS NY “Best Of”
I’ll be blogging M-F for CBS NY and their “Best Of NY” column. It’s been a month of posting already, and I couldn’t be happier with the gig. You’ll read about some of the best bars and restaurants in NYC who have amazing cocktails, food, wine, and more! So read up every day and you’ll be “in the know”…
The Rhode Show on WPRI
ATTN: Rhode Islanders and Southern Mass. cocktail fans! Our good pals at The Rhode Show will have me (Jonathan) on TV every month doing a regular cocktail segment. Valentine’s Day, St. Pattys Day, well, you get the picture. You’ll be all set cocktail -wise if you watch every segment!
Fox & Friends New Year’s Eve Cocktails and Party Tips
RECIPES:
TIMES SQUARE SHUFFLE
1 1/2 oz. Van Gogh BLUE Triple Wheat Vodka
1/2 oz. Fresh Lime Juice
1 tsp. Agave Nectar
1/4 of a Ripe Pear
1/4 tsp. Freshly Grated Ginger
Directions: Add the ginger and pear with the lime juice and agave nectar into cocktail shaker and muddle. Add the Van Gogh BLUE Vodka and shake very well with ice. Fine strain into a chilled cocktail glass. Garnish with candied ginger on rim of glass.
THE NOISEMAKER
1 oz. Van Gogh Gin
1/2 oz. Molinari Limoncello di Capri
1 oz. Fresh Clementine Juice
1 oz. Maschio dei Cavalieri Prosecco
Directions: Pour all ingredients into a mixing glass, stir gently and strain into a chilled flute that has been rimmed with spiced cinnamon sugar*. Top off with Prosecco and garnish with a clementine peel.
*To make spiced cinnamon sugar mix together equal parts white sugar, ground cinnamon, and ground clove.
COUNTDOWN PUNCH
2 parts Ron Abuelo 7 Year Old Rum
1 part Van Gogh Rich Dark Chocolate Vodka
1 part Apple Cider
1 part Pomegranate Juice
Several orange and lemon peels
Sugar in the raw
Directions: Allow the orange and lemon peels to combine with the sugar in the raw at the bottom of a punch bowl. Add the remaining ingredients with block ice and stir slightly to chill the liquid and also dilute a little.
Ladle out into punch glasses and garnish with floating cranberries.
Easy Breezy Greek Yogurt (served 8-10)
1 cup plain greek yogurt
1/4 cup honey
1/4 cup dried cranberries
1/4 tsp. paprika
1/4 cup walnuts
Directions: Combine in fancy bowl and serve with pita chips.
TIPS:
Whether you are putting together a fete for a large crowd or hosting a small celebration for a few, The Cocktail Guru, Jonathan Pogash, has some simple tips and easy at home cocktail recipes to make sure your midnight toast this New Year’s Eve is a tasty one. Jonathan’s NYE tips:
Tip #1: Keep your cocktails simple, and give them an exciting name. Cocktail: Times Square Shuffle Van Gogh Blue Vodka fresh pear and ginger fresh lime juice agave nectarThis drink is a subtle cream/off-white color…simple, keep it consistent throughout (linens, party favors, etc.)
Tip #2: SAVE $$ by using ingredients that you may already have at home for your drinks Cocktail: The Noisemaker Gin Molinari limoncello Fresh clementine juice Prosecco Spiced cinnamon-sugar rimThe use of Prosecco is a cost-saving measure, as opposed to using champagne, and makes this cocktail perfect for your midnight toast. This cocktail uses ingredients that you may already have at home.
Tip #3:Save time and stay stress-free by pre-making your drinks Cocktail: Countdown Punch Ron Abuelo 7-yr old rum Dark Chocolate vodka Apple cider Pomegranate juice Prosecco An easy way to save on time is to pre-batch a punch or pitcher drink. It’s also the classic communal cocktail – plus your guests can serve themselves! You can add uniqueness to punches by freezing your own ice blocks in tupperware.For guests who don’t drink alcohol, you can make a non-alcoholic version by removing the alcohol and replacing the Prosecco with sparkling water.
Tip #4Serve food! But no need to serve a full dinner.Easy Dip: Greek yogurt, honey, dried cranberries, paprika, and walnuts – served with pita chips- You always want to make sure you serve food of some sort for your guests, but you don’t have to go crazy and serve a 5 course meal – small dips, chips, and seasonal cookies are good options.
Some of my favorite things – “Holiday Gifts for the Cocktail Lover”
These items were featured on The Rhode Show on Fox Providence, 12/2/11
Enjoy!
1) Mionetto Prosecco – Italian sparkling wine perfect for cocktails – available at your local wine and spirit store (approx. $20)
*in RI available at: People’s Liquor, Warwick
Haxton’s Toll Gate Liquors, Warwick
Wines & More, Cranston
Bellevue Liquors, Newport
Savory Grape, E Greenwich
Eno Fine Wines, Providence
Bottles, Providence
2) Van Gogh Vodka Gift pack – all natural vodka flavors from Holland – available at your local wine and spirit store (approx. $25)
3) Yacht Club sodas – great item from Rhode Island! – available in local grocery stores and at their bottling plant in Centredale (approx. $2-3 per bottle)
4) Artisanal all-natural syrups from BG Reynolds – flavors like Hibiscus Grenadine, Cinnamon, and Vanilla. Available online at www.bgreynolds.com ($10-$12)
5) Bar Tools/Bar Gear: A muddler, Shaker set, and complete bar kit from The Cocktail Guru. Available at www.TheCocktailGuru.com – (full kit $85)
6) Punch already prepared and ready to serve – Jonathan will have his special “Holiday Punch” prepared, using a punch bowl and ladle from TheBostonShaker.com, with Mionetto Prosecco, Van Gogh vodka, and BG Reynolds cinnamon syrup.
7) For the cocktail geeks – BOOKS! Jonathan just edited the new “Mr Boston Bartender’s Guide” and his father, Jeff, just wrote a book called “Bloody Mary” on the history of this drink. Both available SIGNED on Jonathan’s website, TheCocktailGuru.com ($20 and $40)
8) Also for the geek, a membership to the United States Bartender’s Guild Rhode Island Chapter – non profit group, education experiences, events, etc. available at www.USBG.org ($100)
Jonathan’s Holiday Punch
1/2 gallon apple cider
1 bottle Van Gogh Vanilla vodka
1 bottle Van Gogh Blue vodka
1/2 bottle BG Reynolds Cinnamon syrup
1/2 quart fresh lemon juice
1 bottle Mionetto Prosecco
Directions: Combine all except sparkling wine in a large punch bowl with a block of ice that has cranberries and star anise frozen into it. Top off with the Mionetto Prosecco. Ladle out to your guests and enjoy!
Congrats to the Winner of the Pisco Porton Cocktail Competition
And the winner of an all-expense paid trip to Peru is…Greg Seider of Summit Bar. Greg’s cocktail, complete with roasted red pepper puree, and, of course, Pisco Porton, came out the winner against USBG competitors from Boston, PA, CT, and NYC.
We’ll provide you with the recipe for his winning drink as soon as it comes across the wire.
‘Til then, drink Pisco…and check out these amazing pics from the competition:
http://www.flickr.com/photos/hellokitty893112/sets/72157628008758791/
Northeast Book Launch Parties
You are cordially invited to partake in the celebration of our 2 books, Jonathan’s newly edited version of the “Mr. Boston Official Bartender’s Guide 75th Anniversary Edition” and Jeffrey’s “Bloody Mary,” both released simultaneously in November.
Here’s the schedule of events. Please note that you MUST RSVP to jonathan@thecocktailguru.com
See you there!
________________
Saturday Dec. 10th – Providence, RI
Cocktail party at The Dorrance, 60 Dorrance St, Providence, RI
5-7pm
Sponsored by Bols Genever, Rhum Clement/Rhum J.M., and Vermont Spirits
_________________
Sunday Dec. 11th – Boston, MA
Book signing and punch at The Boston Shaker, Somerville, MA
1-3pm
Cocktail party at The Hawthorne, 500A Commonwealth Ave, Boston, MA
5-7pm
Sponsored by Pernod Ricard USA
__________________
Monday Dec. 12th – New York, NY
Book signing and holiday punch at Astor Wines and Spirits, 399 Lafayette St, NY, NY
4-6pm
Cocktail party at Bookmarks Lounge, 299 Madison Ave, NY, NY
7-9pm
Sponsored by Pernod Ricard USA and Disaronno
Dual Pogash Book Launch
PRESS RELEASE
Father and Son Launch Books on Cocktails, Bartending,
and The Bloody Mary
November 21, 2011 – For the first time in memory, a father and son from the wine and spirits industry are launching books simultaneously. In a curious twist of fate, Jonathan Pogash, cocktail editor of the latest edition of an American classic, Mr. Boston Official Bartender’s Guide (John Wiley and Sons; co-edited by Rick Rodgers) and Jeffrey Pogash, author of Bloody Mary (Thornwillow Press), are releasing their books at precisely the same time in November.
To celebrate this occasion, father and son will be hosting dual book signings during the month of December in Providence (Dec. 10: The Dorrance) Boston (Dec. 11: The Hawthorne and The Boston Shaker) and New York (Dec. 12: Astor Wine & Spirits and Bookmarks Lounge). Other cities in 2012 will include San Francisco, Chicago, and New Orleans. In a joint statement, Jonathan and Jeffrey declare:
“We are very pleased and proud to be working together as a father and son team (The Cocktail Guru) to launch two books that we hope consumers and trade will find useful and interesting. The dual book launch is very exciting for us and for our family.”
Jeffrey Pogash (father) has recently joined The Cocktail Guru beverage consulting firm as a key member specializing in media relations and brand management. He is a 35-year veteran of the wine and spirits industry, having worked in marketing, sales, and communications for the wine producers of Alsace and Moet Hennessy USA. He is a freelance writer and author of the book How To Read A Wine Label.
Jonathan Pogash, “The Cocktail Guru,” is a premiere cocktail consultant for food and beverage establishments and spirit companies. His signature cocktails can be seen and enjoyed in many of North America’s most upscale cocktail lounges and restaurants. With nearly 15 years experience in the hospitality industry, Jonathan shares his insights with the most influential publications from around the world, and contributes his unique talents to television and radio shows. As a mixology contributor to NBC’s “Weekend Today in New York,” Jonathan is able to “spread the good word…one cocktail at a time.”
About The Cocktail Guru:
Created in 2005 by preeminent bartender Jonathan Pogash, The Cocktail Guru has grown to be one of the most highly regarded beverage consulting firms in the U.S. The Cocktail Guru creates and executes beverage programs for bars and restaurants, staffs special events, designs bespoke cocktails, teaches Mixology, and provides spirit and liqueur brands with insight and marketing advice. In 2010, www.WeddingCocktailDesign.com was created as a special service for couples-to-be.
CONTACT:
Jonathan Pogash
646-279-3106
Clip from Weekend Today in NY segment on WNBC-TV 11/20/11
View more videos at: http://nbcnewyork.com.
Recipes from Weekend Today in NY Thanksgiving Cocktails Segment
Weekend Today in NY
Thanksgiving Cocktails 11/20/11
Thanks, Nicaragua
2 oz. Flor de Cana 7yr old rum
1/2 oz. crème de Yvette
3/4 oz. black pepper vanilla syrup
3/4 oz. fresh lemon juice
Directions: Add all ingredients to an iSi “Twist N Sparkle” carbonating beverage system, then pour over ice into highball glass.
Garnish: lemon wheel and vanilla bean
Serve with: caramelized pecans
You can buy the iSi Twist N Sparkle here.
Hazelnut-Pear Sparkler (served at The Campbell Apartment Parlor)
1 oz. pear puree
1/2 oz. Frangelico liqueur
3 1/2 oz. Mionetto prosecco
Directions: Fold ingredients and strain into a chilled champagne flute. Top off with extra sparkling wine.
Garnish: freshly grated nutmeg
The Best Thanksgiving Punch Ever
2 parts Patron Reposado tequila
1 part apple cider
1 part cranberry-Cinnamon syrup**
1 part fresh grapefruit juice
Directions: Combine in a large punch bowl and stir with block ice. Add lots of cranberries and grapefruit peel as garnish. Ladle out into punch glasses.
**to make cranberry cinnamon syrup, combine 1 cup of fresh cranberries, 1/2 cup water, and 1/2 cup BG Reynolds (www.bgreynolds.com) cinnamon syrup, and heat until cranberries are soft and can be crushed. Allow to sit overnight refrigerated, then strain out cranberries.** OR to make your own cinnamon syrup, combine 1 cup sugar and 1 cup water and heat over medium heat with 3 cinnamon sticks until sugar is dissolved, then simmer over low heat for 20 more minutes.
Recipes and Clip from The Rhode Show Halloween Episode
Van Goghst Punch (single serve)
2 parts Van Gogh Rich Dark Chocolate
1 part Orange juice
1 part Pomegranate juice
1 part club soda or lemon-lime soda
Directions: Pour ingredients over ice into rocks glass and stir briefly.
Garnish: Sliced orange wheels (soaked in blood*) and goblins
Van Goghst Punch (serves 12)
1 bottle Van Gogh Rich Dark Chocolate
12 oz. orange juice
12 oz. pomegranate juice
12 oz. club soda or lemon-lime soda
Directions: Pour ingredients into large punch bowl or pitcher filled with ice and stir to chill and dilute. Ladle or pour out into small punch glasses.
Garnish: Several sliced orange wheels (soaked in blood*) and goblins
*Not real blood, silly! It’s a home-made grenadine syrup.
Morticia’s Mai Tai
2 oz. Ron Abuelo Anejo Rum
3/4 oz. espresso-almond syrup* (equal parts almond syrup and fresh espresso)
3/4 oz. Marie Brizzard orange curacao
1 tsp. lucid absinthe
Directions: Shake well with ice (except Absinthe) and strain into cocktail glass swirled with absinthe that has been lit on fire!
Garnish: candy corns and spiders
