Booze Briefs:
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Brugal Rum Coctel di Amor Competition
Its' spring. Flowers are blooming. Rain is trickling down from the heavens. And love is in the air.
Brugal Rum held it's first ever cocktail competition at Flatiron Lounge in Manhattan. See some pics and find out who won by clicking here.
Earth Day Recap
Earth Day was Thursday, April 22nd, and this entire month is "Earth Month." If you are wondering what the best cocktails are to serve during the remainder of this month, you'll want to see my most recent appearance with the Ladies (and John) of Weekend Today on WNBC 4 New York:
Health Care For Bartenders! Yes, it's true!
Didn't ever think it was possible, did 'ya? Well, the impossible has just become a reality. All members of the United States Bartenders' Guild will now be eligible for health care. Nobody will be denied.
If this isn't a reason to join the USBG, then I don't know what is.
You can join by clicking the link below:
Is your brand interested in sponsoring one of the NY Chapter's monthly mixers, luncheons, or other events?
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:
Vegas and WSWA
The Wine and Spirits Wholesalers of America had their convention in Las Vegas earlier this month. The halls and suites were filled with top executives from the wine and spirits world. And then you had us...the bartenders...the rogue, sloppy, sleepy, messy-haired bartenders who were asked to judge spirits and cocktails amongst the glitz and glamour that is Las Vegas.
I was in good company. Jeffrey Morgenthaler, blogger and bartender from Portland, Oregon, shared the judging stage with us. In addition, we were graced with the presence of such lovely gents as:
Marcos Tello - L.A.
Jim Romdall - Seattle
Aidan Demarest - L.A.
Joe Brooke - L.A.
What a group, eh?
The lovely folks at The Tasting Panel Magazine organized the whole shin-dig. They are an enthusiastic, well-organized bunch. It's not an easy task - rangling up bartenders at 10 am after they've gone to bed at 4am that prior evening.
My only other Las Vegas experience was driving through with my wife, Megan, on our way driving across the U.S., from L.A. to NYC, back in 2002. We stayed at the Stardust (no longer around) and were driving a car that broke down every time the engine was turned off. Little did I know that I would return nearly 10 years later, to Caesar's Palace Hotel, with it's Romanesque architecture and bright, rambunctous casino floor. This was culture shock.
This Bartender Rat Pack of ours crawled our way through the bars and restaurants of not only Caesar's Palace, but of the Bellagio and the Mirage, too. These were good times, with friends of old and friends of new.
During our spirits and cocktail judging, we tasted some very interesting concoctions, many of which were delicious. Some did not quite hit the spot - but it was to be expected. We are a very discerning bunch. The top cock, tail ended up being the Leblon Brazillionaire. It was fresh, crisp, tart, and well-balanced.
Here are a couple of photos of our time in Vegas:
Classic.
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This category of drinks is huge now. Tiki bars are opening up left and right, and enthusiasts are realizing that these boozy, sometimes cloying mixed drinks can really cool you off during those hot months.
That's why at The Campbell Apartment Terrace and Bookmarks Lounge, we've decided to serve a Tiki menu.
Included below are two of my favorite Tiki classics, and the recipes to go along with them.
Enjoy!
Fog Cutter
3/4 oz. Santa Teresa Claro Rum
3/4 oz. E & J Brandy
1/2 oz. Beefeater Gin
1/2 oz. Manzanilla Sherry
1/2 oz. Orgeat syrup
1 oz. fresh orange juice
1 oz. fresh lemon juice
Directions: Shake all ingredients (except for Sherry) very well with ice and strain over crushed ice into pilsner glass.
Garnish: float of sherry and orange wheel, and umbrella
Zombie
1 oz. Ron Zacapa 23-yr old rum
1 oz. Santa Teresa Claro Rum
1/2 oz. Rothman & Winter Apricot Liqueur
1 oz. Pineapple juice
3/4 oz. fresh lime juice
3/4 oz. simple syrup
Directions: Shake all ingredients very well with ice and strain over crushed ice into pilsner glass.
Garnish: cherry and pineapple slice, and umbrella
You can visit www.hospitalityholdings.com for more info on The Campbell Apartment and Bookmarks Lounge. Come visit us at our newest lounge, The Empire Room at the Empire State Building. |
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Jonathan Pogash is a beverage consultant, educator, and mixologist for bars, restaurants, and liquor brands.
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Cheers,
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