- 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.

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.

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

###

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!

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

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!

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.

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!

Martha Stewart Weddings: Jonathan’s Expert Blog Post

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/