Welcome to
The Cocktail Guru's Newsletter
Volume 2, Issue 9
September 30, 2009
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It's Fall!
And this issue is a tad more brief than usual. The end of the month sort of snuck up on us. Please understand...I know you do!
Join our new Facebook Group here.
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| UPCOMING HAPPENINGS OF INTEREST
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Oct 5th: USBG NY Luncheon Mixer: Solerno Blood Orange Liqueur
Nov. 10: WhiskyFest NY
Nov. 23rd: USBGNY November Mixer
Want to list your event here? Email me. |
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Booze Briefs:
What's New?
Bar/Restaurant Projects
Currently looking for staff for new Harlem seasonal restaurant.
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The USBG NY Chapter
Goings-on...
Glenmorangie Luncheon Event
Dr. Bill Lumsden, master distiller of Glenmorange Single Malt Scotch whiskey recently paid us a visit. We tasted the through the entire Glenmo line, and had some tasty cocktails, too. Here's one drink that seemed to be a hit at the lunch:
Blood Orange & Sand
1 1/2 oz. Glenmorangie Quinta Rubin
3/4 oz. Carpano Antica Formula
1 oz. Boiron Blood Orange Juice
Directions: Shake all ingredients in a boston shaker with ice and strain over ice into a highball glass.
Garnish: orange twist
Looking ahead...
Just a peek at what's in store for USBGNY members in the coming weeks:
Luncheon with Solerno Blood Orange Liqueur
October mixer w/ Compass Box Whiskies
Whiskyfest NYC in November
November mixer w/ Rhum Clement Creole Shrubb
NY/Chicago bonding and volunteering in January
Educational experiences with experts/master blenders/distillers,etc.
And more...
What a great way to bond, network, and learn from your fellow bartender compatriots!
Not a USBG NY Chapter member? Go to www.usbg.org to join now!
Is your brand interested in sponsoring one of the NY Chapter's monthly mixers, luncheons, or other events? Email jonathan@thecocktailguru.com
The USBGNY Council (from left to right): Treasurer Brian Van Flandern, VP Allen Katz (who is currently beardless), President Jonathan Pogash, and Madame Secretary Charlotte Voisey. |
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Business Class:
I taught a cocktail class in Antigua. No, really, I did.
Click here to see what I'm talking about.
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Here's a sneak peek into some of the drinks that will appear on the new menus at some of the bars I work at.
Enjoy:
Cobbler Martini (served at Madison & Vine, NYC)
3/4 oz. Manzanilla Sherry (Osborne)
1/2 oz. Mt. Gay Extra Old
1 oz. Malbec Wine
3/4 oz. Barenjager Honey Liqueur
Directions: Stir ingredients with ice in a mixing glass for approx. 20 seconds. Strain over ice into a martini glass.
Garnish: freshly grated nutmeg
Harvest Sparkler (served at Madison & Vine, NYC)
3 red grapes
Splash lemon juice
Splash simple syrup
1/2 oz. St. Germain Elderflower Liqueur
2 dashes Regan's Orange Bitters
Sparkling Wine
Directions: Muddle the grapes in the lemon and simple. Add St. Germain and Sparkling wine and stir briefly. Strain into chilled champagne flute.
Garnish: 1 sliced grape inside of glass
Spiced Apple Mojito (served at The World Bar, NYC)
1 1/2 oz. Spiced Apple infused Rum (Myer's Light)**
3/4 oz. simple syrup
3/4 oz. fresh lime juice
Handful mint leaves
Directions: Shake all ingredients in a cocktail shaker with ice and pour into highball glass. Top w/ club soda.
Garnish: apple slice on rim of glass
Spiced Apple infused Rum - pour 1 whole bottle of Myer's light rum into a pitcher or carafe. Add 3 Spiced Apple tea bags to this pitcher. Allow to sit for around 30 mins. Then take tea bags out and funnel back into bottle. Store in fridge overnight and take out when in use.
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THE FUNNIES: ON THE ROCKS
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Jonathan Pogash is a beverage consultant, educator, and mixologist for bars, restaurants, and liquor brands.
Join the Cocktail Guru List.
Cheers,
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