Beer and Baseball: A Failed Promotion

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I know a couple of die-hard baseball fans, but that doesn’t mean that they’ll go to the ballpark just for the games. Sometimes they often choose what tickets they purchase based on the promotions associated with that particular game. Here's a real and classic baseball and beer promotion that failed.

The Stadium: Cleveland Municipal Stadium

The Year: 1974

The Promotion: 10-Cent-Beer Night . To bring fans to see the miserable Cleveland Indians, management decided to sell 10-ounce cups of beer for only 10 cents at a game against the Texas Rangers.

What went wrong: Management forgot one small detail: drunk people get restless. More than 25,000 fans showed up for the event, most of them already tipsy at the gate.

Among the more tame incidents was a woman who flashed the crowd from the on-deck circle, a father-son team mooning the players (good bonding experience, I guess) and fans jumping on the field to meet shake hands with the outfielders.

Then, in the bottom of the ninth, the Indians tied the game, but never got a chance to win. Fans started throwing batteries, golf balls, cups and rocks onto the field and one even took the glove of the Rangers right fielder.

As the player rushed into the stands to get his glove back, fans starting swarming the field to stop him and threw chairs to block his way.

The Outcome: The Indians were forced to forfeit the game and nine fans were arrested. The AL president forced the franchise to abandon the promotion idea after understating “There was no question that beer played a great part in the affair.”

...the smart thing would have been to charge at least a quarter a beer! ;)

Kahlua: FREE Personalized Labels

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I love the flavor and aromas of coffee liquors, especially that of Kahlua. While I will probably post several articles in the future about Kahlua and the various delicious cocktails that can be created with it ...for right now, I'd like to let you know about a special promotion that Kahlua has going on that you might not be aware of ...FREE customized/personalized labels for your Kahlua bottles!

To obtain your 2 FREE customized/personalize Kahlua labels visit the Kahlua web site: www.kahlua.com (note: you must be 21 years of age to enter it) and click on the far right hand icon (tab) named "YOUR KAHLUA". This will then ask you which flavor of Kahlua you want your labels for ...just follow the directions for your FREE Kahlua labels.

...now if only they were giving away some Kahlua samples to better entice me to post a favorable article on them! ;) ...oh well!

Bombay Sapphire Gin - The Blue Jewel of Gin

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If you're ever sitting at the bar and you happen to look up and explore the arsenal of spirits just a few feet from you, a neon blue-like bottle might just catch your eye. That bottle is probably Bombay Sapphire gin and is a brand of gin distributed by Bacardi, launched in 1987. Now, who would have imagined that a top shelf gin like Bombay Sapphire is directly related to Bacardi, a world known distiller of rum?.

Bombay Sapphire was named via a competitive process whereby a number of leading Madison Avenue agencies were played off against each other. The name hints at the origins of the gin's popularity in the India of the days of the British Raj and the sapphire in question is the Star of Bombay on display at the Smithsonian Institution. Bombay Sapphire is marketed in a flat-sided, sapphire-coloured bottle that bears a likeness of Queen Victoria on the label.

The flavouring of the drink comes from a recipe of ten ingredients: almond, lemon peel, liquorice, juniper berries, orris root, angelica, coriander, cassia, cubeb, and grains of paradise. The spirit is triple distilled using a carterhead still, and the alcohol vapours are passed through a mesh/basket containing the ten botanicals, in order to gain flavour and aroma. This gives a lighter, more floral gin rather than the more-common 'punchy' gins that are distilled using a copper pot still. Water from Lake Vyrnwy is added to bring the strength of Bombay Sapphire down to 40.0% (UK).

Tasting Notes:

Bombay Sapphire opens with a touch of juniper, a ripe citrus and hints of spice in the fragrance. The palate is exceptionally smooth and allows the botanicals to open up one by one and mix in the most lovely way with juniper slightly at the forefront. The finish is bolder but retains the spirit's brightness.

...if you're ever tired of your ol' gin & tonics, give Bombay Sapphire a try to spice things up a notch!

Guiness: Less Calories Than OJ

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It seems that everyone is on a path to living a fuller and healthier life style. Some monitor their activities and exercise, some watch what they eat and drink and still others count their calories. Now, which would you choose between these two for the lower caloric intake: a Guiness draft stout or a glass of OJ?

Per AskMen.com, how many of you would believe that a Guinness draft has fewer calories than orange juice? Two common misconceptions surround the physical makeup of "the black stuff.” (i.e. Guiness). The first is that it's black (officially it has a ruby red color), and the second is that it's a heavy-handed beer, calorie-wise.

The reality is that 12 ounces of the Guiness full-bodied, ruby red stuff has just 125 calories, which is less than the same amount of the orange stuff (OJ: 183 calories) and the white stuff (skim milk: 135 calories). It's also less than many popular beers, including regular Budweiser (143), Coors Original (148), Dos Equis (145), Miller Genuine (143), Sam Adams Boston Lager (160), Sierra Nevada Stout (225) and Anchor Porter (205). Even Guinness Foreign Extra Stout, with 176 calories per 12 ounces, is comparatively low in calories.

ChocoVine: Female Bliss of Red Wine & Chocolate

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Last year, when my restaurant manager said "try this, it's red wine and chocolate!" ...the ol' Robbie the Robot alarm from watching too many "Lost In Space" espisodes went off in my head clanging "Danger, danger, Will Robinson"!

"Why?", was the question that resounded in my mind, "would anyone want to mix red wine with chocolate?". ...that was, until I tasted it! ...FANTASTIC!

The wine in question is called "ChocoVine"; a superbly blended mix of a fine French Cabernet with a dark rich chocolate from Holland. And "NO!", the chocolate does not "separate" from the red wine when not in use.

There are no alcoholic liquors or drinks on the market that the ChocoVine can be compared to. The closest ones would probably be Bailey's Irish Cream or a Black Russian ...but in both of these drinks, they are not as "chocolate-ty" or as sweet as the ChocoVine. In fact, when you have either of these types of drinks you will feel the "alcohol burn" when you swallow some of either drink.

You have to remember that you're comparing liquor drinks to a red wine ...that's the "kicker". With the ChocoVine, you don't have that "alcohol burn" in your throat when you swallow some; in fact, there aren't any harsh after-tastes at all ...excuse me for saying this: "it's like YoHoo for adults", but with 14% proof alcohol.

Here's my recommendation on when and how to serve ChocoVine:

When: after women's bridge date, after afternoon tea-sandwiches, etc ...and before or in lieu of dessert. A great surprise and controversial subject that will delight all.

How: I found the most appropriate way to serve ChocoVine is to fill a champagne flute half-way with it and then garnish the glass with a split half strawberry (i.e. cut a strawberry in half; then make a cut in the halved-strawberry so that you can "hang" it on the rim of the glass). ...and sip away!

Notes:

- while men do enjoy ChocoVine, more women than men prefer it; hence, my focus on ChocoVine and women in this article.

- there are also a nice variety of drinks and cocktails you can make with ChocoVine; please visit: www.chocovine.com for a listing of them.

- ChocoVine also has a "fan page" on FaceBook

Bartender or Mixologist?

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Is there a difference between a Bartender and a Mixologist?

Per DR Mixologist, Darryl Robinson, "Since “Mixology” is a common term that has been growing in recent years, the distinction between Bartender and Mixologist has come up for debate among many in the industry. Naturally, this happens since the definition of Mixologist suggests more skill and refinement. However, what’s most important to understand is that the two titles can often be interchanged and each offer a different set of skills.

Generally speaking, a Bartender is a quick thinker, has an understanding of traditional and popular cocktails and can serve many people at once. Whereas a Mixologist is known to hone the craft by focusing more on the art and mixing of cocktails – designing signature cocktails and putting a twist on old favorites. Although some duties are the same, a Mixologist is extremely knowledgeable about the composition of recipes, but pushes the limits of traditional bartending with unique and flavorful combinations in each cocktail creation."

Note: Often referred to as “DR Mixologist”, Darryl Robinson is recognized for his unique and flavorful combinations in each and every one of his cocktail creations. He developed his extraordinary techniques and honed the craft of mixology tending bar at a number of great establishments. Today, he is the host of "Drink Up" on the CookingChannelTV.com ...a "must watch" for any bartender, mixologist, wannabee or other scoundrels!

Volunteers Wanted for CO Whiskey

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As reported by FOX News, a Colorado whiskey distillery is using a unique process to bottle its booze ...Volunteers!

At Stranahans whiskey (www.stranahans.com), there is no bottling machine. Instead, the business brings in volunteers to do all the work.

With the sounds of Johnny Cash pumping in the background, the crew on the assembly line gets about 5,000 bottles of whiskey filled a day.

The volunteer work is so popular there are 900 people on a waiting list. Crew members are randomly chosen with each volunteer getting to go home with a bottle of whiskey.

...I personally like the perks of working for this company; I wonder how long of a wait it is to be a volunteer QC taster?

The B-52

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When you hear "B-52", chances are you either think about the WWII aircraft or the "B-52s" rock group who sang "Love Shack". ...and there may have been a few of you who thought of the B-52 Cocktail.

The B-52 is a very picturequese, choco-sophisticaticated and a nice after dinner sipping cocktail. What makes it so unique is its tri-layering of liquors that compliment each other.

The B-52 is normally made in a shot glass and many indulge in imbibing it as a shot (or shooter). But is can also be made in either a rocks glass or a short brandy sniffer. ...while the taste is magnificent, the presentation is the toughest part of making this cocktail correctly.

RECIPE: The B-52

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1 oz Kahlua

1 oz Bailey's Irish Cream

1 oz Grand Marnier

Instructions:

- a small shot glass (approx. 3 oz) with no ice is required

- carefully pour in the Kahlua first, as it is the heaviest and will sit at the bottom of the glass.

- now carefully and slowly pour in the Bailey's Irish Cream, either down the side of the glass or slowly dripped onto the back-side of a small spoon on top of the Kahlua

- and finally, carefully and slowly pour the Grand Marnier (similiarly to how the Bailey's was poured/dripped) into the glass.

- let sit a moment to ensure all liquors are properly separated ...then sip (or shoot it!)

Substitutes/variations:

* use rocks glass or small brandy sniffer; use same ratio/proportions

* for effect, you can carefully light on fire the top layer of Grand Marnier (but extinguish it before drinking)

* you may add a sprinkle of chocolate shavings for presentation purposes, but since it is such a tiny cocktail most people will overlook your efforts.

Note: none of these liquors are chilled; all are poured at room temperature.

Bar Tip: Champagne Stopper

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There are milestones in life when an appropriate way of celebrating one is by popping the top off a nice bottle of champagne or sparkling wine and toasting the accomplishment ...or maybe just having a refreshing mimosa to accompany your Sunday breakfast or brunch ...or a casual Bellini to start the evening off with a little bubbly. While champagne is tasty to drink, the question is what to do with any leftover that you may wish to drink at another time?

The problem is that you can't use the same cork as the champagne bottle's stopper because it is now expanded into a mushroom-shape once you had popped the cork. Trying to substitute another wine cork in the champagne bottle as a stopper may work (or seems like a good idea), but depending on the amount of champagne and its effervescent bubbled gases may eventually push (or pop) that wine cork out and spoil the remnants of the godly elixir.

Enter the champagne bottle stopper!. This is a little relatively inexpensive device that was designed to cap a bottle of sparkling wine without the worry or danger of pressure buildup within the bottle and maintain the bubbly for a few days longer. The stopper also prevents over-aeration and release of bubbles.The basic design of this device are the spring-loaded winged hinges that grab onto the bottle neck to safely secure the top to it.

It's a good idea to have one or two of these around the house ...and if you work at a restaurant, I'd recommend purchasing 3 to 6 of these. It's a small investment to keep the fizz in the bottle and a tickle of bubbles under the nose.

Bar Humor: Horse at bar

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...a horse steps up to the bar, and the bartender says "So why the long face?"

The Shirley Temple

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She sang, danced and smiled her way not only into the hearts of America, but the world during the Great Depression. Her name was Shirley Temple, a pint-sized child actress who was memorialized with a mocktail (i.e. a non-alcoholic mixed drink) supposedly created as a tribute to her in the 1930s.

Now a popular drink for youngsters and teenagers alike, you'll find several variations of its ingredients depending on the region, the restaurant and the bartender. Originally made with two parts ginger ale, one part orange juice, and a small quantity of grenadine. Nowadays, the drink is usually made with lemon-lime soda (e.g. Sprite) with a drizzle of grenadine syrup mixed in and garnished with maraschino cherry.

Referred to as a "kiddie cocktail", it is often served to children to share the experience of having a cocktail when out dining with mom and dad. Alcoholic versions and variations are abundant, especially in playing off of the drink's name, of which we'll list a couple in future articles.

RECIPE: The Shirley Temple

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8 oz lemon-lime soda

1 oz grenadine syrup

1 Maraschino cherry

Instructions:

- fill highball or tall glass with cracked ice

- pour in the lemon-lime soda

- pour in the grenadine syrup

- DO NOT SHAKE OR STIR

- add a Maraschino cherry for garnish

Substitutes/variations:

* use Sprite or 7-Up in lieu of lemon-lime soda

* use a 50/50 mix of ginger ale and lemon-lime soda in lieu of just lemon-lime soda

* a splash of orange juice can be added to taste preference as an option.

Note: The original Shirley Temple drink contained two parts ginger ale, one part orange juice, and a small splash of grenadine. Over the years, the orange juice was being omitted from the drink, except in Canada where they hold true to the original classic mocktail recipe.

The Jamaican Nail: Drambuie & Ginger Beer

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Nothing cools better than a sweet Caribbean breeze brushing across the skin as it vanishes the sweat of a tropical day. Something similar to quench a mid-day blue sky summer thirst is a refreshing and spicy elixir of a Scottish and Caribbean marriage of beverages: The Jamaican Nail.

The Jamaican Nail: a combination of Drambuie and ginger beer, each a fantastic compliment to the other; simplicity that satisfies.

RECIPE: The Jamaican Nail

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2 oz Drambuie

6 oz Ginger Beer

Instructions:

- fill highball or tall glass with cracked ice

- pour in the Drambuie

- pour in the Ginger Beer

- stir gently (do not shake)

- add a wedge of lime for garnish

Substitutes/variations:

* no substitutions

* pour Drambuie/Ginger Beer ratio to preference/taste

Note: play some Bob Marley songs in the background to set the mood; enjoy!

Bar Tip: Bar Key/Wine Key Recommendation

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If you're in the bar or restaurant business there is an essential utility tool that is a "must have" for any bartender, mixologist and server called either a "bar key" or a wine key that should be carried in every mixo/server's pocket. They are small, convenient to carry, light weight and relatively inexpensive; in fact, quite a few wineries and vineyards sometimes give them away as "promo items" with their names on them to a lot of establishments who carry and sell their wines.

They come in a variety of shapes, sizes, colors and options. In some respects, they are the "Swiss Army Utility Knife" of the bar world and a great tool for your kitchen gadget drawer at home when needed to open up a nice bottle of wine for dinner or entertainment events.

While I will provide instructions on the proper use of the bar/wine key in future articles, here are the essential components of what a good one should comprise of:

- handle

- blade or foil cutter

- corkscrew

- lever

- bottle opener

Bar/Wine Key - My Recommendations:

Handle: easy to grip, non slip, durable and non-bulky

Blade/Foil cutter: I prefer a medium sized, fold-able serrated blade as I find it easier to use in cutting through the wine foil versus a flat blade; the serrated blade has less tendency to slip..

Corkscrew: Teflon coated or stainless steel; never plastic

Lever: I like the "double-pump" option that is available of some bar/wine keys as I find it easier to use, especially when uncorking a bottle of wine for a customer table side; less fuss and muss.

Bottle Opener: as a utility tool, this option is used for the non-screw off beer bottle tops ...a must have!

Note: this article is the personal opinion of Ed Schrader for 4bartenders.com and not meant to endorse one vendor's product versus that of another.

Beer Coincidence?

"24 beers in a case, 24 hours in a day ...coincidence?" - anon

Bar Tip: Wine - The 20 Minute Rule

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There's often some confusion about the amount of time an open bottle of red wine needs to "breathe" as well as the temperature at which to serve white wine.

While various vineyards and true wine affectianados will have their own recommendations on these matters, if you don't know (or don't care) about the specifics you can always use this ol' rule of thumb called "the 20 minute rule".

The 20 Minute Rule:

Red Wine: open the bottle and let it breathe for 20 minutes prior to serving it.

White Wine: after removing the white wine bottle from the chiller (or frig), let it stand at room temperature for 20 minutes before opening and serving it.

Like I said, the recommended time and temperature may vary by the wine, but when in doubt ...remember and use "the 20 minute rule!"

BAKON VODKA ...Pure. Refreshing. Bacon.

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Since the 1990's with the introductions of all the flavored signature vodka martinis (ofter referred to as "fruitinitis") liquor manufacturers have been busy to capitalize on the popularity of flavor infused vodkas and other liquors. While I will address some of these new flavored liquors and "fruitini"-drinks in future postings, after reading about this in a friend's blog I couldn't resist the temptation to do a blog of my own on it as it definitely piqued my interest in learning more about it.

The topic? ...BAKON VODKA. The tag line? ...Pure. Refreshing. Bacon.

Per the Seattle WA based Black Rock Spirits company behind this unique vodka, "We start with superior quality Northwest potatoes instead of the random mixed grains that make up most vodkas. No tinge or burn on the tongue, no obnoxious smoky or chemical flavors, just a clean refreshing potato vodka with delicious savory bacon flavor."

After reading about BAKON VODKA, my mind reeled at all the new drink recipe creations I could make ...as well as all the fun at making puns about it. To start off, a drink made with potatoes and bacon is almost already there for the makings of some great German potato salad. And if I can get my hands on some lettuce infused Vodka I'd have the only bar in town where you can literally drink your BLT.

But on a serious note, I can't wait to try it ...maybe I'll have some for breakfast with my eggs.

For more information:

http://www.bakonvodka.com

Pints For Prostates

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Prostate Cancer Awareness: Reaching Men Through The Universal Language of Beer

If you recall not that long ago women ran two unique promotions regarding breast cancer. The first was "donate a bra for cancer" where women donated their used bras to raise money for breast cancer research. The other was to type in their bra color in their FaceBook status box. When this promotion was in effect, you couldn't help notice that there was a plethora of colors being displayed in response to the FB Wall question: "Whats on your mind? For those unaware of the promotion, all you saw were the words "pink, yellow, tan, black, white, beige and an occasional red or so" being posted ...if anything, it did cause controversy as well as to bring attention to breast cancer awareness.

Guys, on the other hand, can suffer from another kind of cancer ...but up to now have not been too open in support for prostate cancer awareness and research. When you really think about it, it really is a difficult topic to promote ...and then the question is "how to promote it?"

Well, 'lo and behold, there is a movement afoot started by a prostrate cancer survivor himself. Rick Lyke is the Founder of Pints for Prostates who came up with the very unique way of promoting prostate awareness amongst men ...beer! For the most part, beer is the general common denominator amongst men and the beer market is mostly a male demographic. Coming up with the "Pints for Prostates" name was a brilliant way of connecting men, beer and prostrates together under one umbrella ...and in a classy, masculine way.

So, while women may do their cancer promotion of awareness with bras, men will hoist up their elbows and clink their beer mugs in their promotion of prostate awareness.

For more information:

http://www.pintsforprostates.org

http://www.ustoo.org/pints

FaceBook Group: http://bit.ly/pints

Note: 4bartenders.com has chosen Pints For Prostates as our cause célèbre and will provide additional articles, events, updates and promotions regarding it in future postings. We encourage you to take a moment, click on their web or FaceBook site and support the cause ...that one click might save one life! ...and it may be yours!

Time for a Summertime Popsicle

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When summer is here and the weather is hot, you can't but notice that there are a lot of children eating popsicles. What about adults? Well here's a special treat for adults who want a cool, refreshing and alcoholic version of it that is simply called "The Popsicle"; it even resembles a Bomb Pop that a child would eat on a hot day.

RECIPE: The Popsicle

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½ oz Midori

1oz rum

2 oz orange juice

2 oz cranberry juice

Splash soda water

Squeeze of lime or dash of Rose's lime juice

Instructions:

- need a high ball glass or 8 to 10 oz tall glass

- fill your glass with crushed ice

- add 1/2 oz of Midori first into the glass and allow to settle to the bottom

- add 1 oz rum

- add 2 oz orange juice

- add cranberry juice

- add splash of soda water

- and top off with a squeeze of fresh lime

- DON'T SHAKE OR STIR ...just sip and enjoy!

Substitutes/variations:

* use spice rum in lieu of regular rum

* use citrus vodka in lieu of rum

* vary the amount of orange juice to taste/preference

* vary the amount of cranberry juice to taste/preference

* use Rose's lime juice in lieu of a squeeze of a fresh lime

* no garnish suggested, but feel free to experiment with various fresh fruit

The 8 S's of Wine Appreciation

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If you ever went shopping for diamonds, there is an easy and memorable way of knowing what to look for ...remember the 4 C's: carat, cut, clarity and cost. I made up something similar to this that is applicable for wine appreciation, tasting and its enjoyment ...remember the 8 S's!

The 8 S's:

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Show: look at and review the wine bottle; learn it's name, where the wine came from, appreciate and note its label for marketing purposes and read any notes and decriptions on the label ...if you are the bartender, you must "present" or show the bottle to your customer before opening it.

See: after the wine is poured into your glass, tilt it slightly and look at the wine's coloring.

Swirl: swirl the wine a little in the glass to help it release its treasures of aromas and flavorings

Smell: smell the aromas and fragerances of the wine's character

Sip: sip into your mouth a comfortable quantity of wine

Swish: swish the wine in your mouth around and about to hit all the taste buds so as to better appreciate its complexity

Savor: pause and savor the wine in your mouth, let your brain gather as much information about it as possible in determining whether or not you like it ...or as to what and what not you enjoy about it.

Swallow: finally, the last S is to swallow it. As the wine exits your mouth and enters the throat you'll get the last tinge of this wonderous alcoholic creation as its last remnants of sensations trail off in its farewell.

Bar Tip: Bar Ice Colander

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A cocktail is only as good as it's worst quality ingredient! ...remember this as I'll continually refer to it in future articles. Now, a majority of cocktails should also be "well iced", meaning that the drink should be "well chilled". The problem with this pertains to the ice being use, but more so, the source of the ice.

If you have access to an ice machine on the premises, you have the best means of utilizing "dry" or fresh ice for your cocktail versus using an ice bin or tub that may contain "watery" ice. If your ice bin/tub does not have a water run-off collection area or option, your ice will eventually melt causing water to build up in the bin/tub. If the bartender (or a guest) isn't careful, when the ice is being scooped into the glass or mixing tin/shaker additional water will also be brought into the cocktail/drink diminishing its true potential flavor; hence the term "watered down".

If you're using bin/tub ice or if your having a party with self served drinks and your ice is in a giant bowl, here's a great bar tip for you to employ: place a large colander into/over a large pot (or container) and place your ice in the colander for use. Any water melting off of the ice will drip down and away from the ice into the pot (or container) resulting in little, if any, extra water being added to your cocktail/drink.

Strange, but true ...in this kind of situation, using a colander may enhance the taste of your cocktail/drink and the increase pleasure of your customers and guests!

Al Bundy Quote

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"Pretty women make us buy beer; ugly women make us need beer." - Al Bundy

When Making a Manhattan ...ask!

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One of the six basic drinks of any bartender's repertoire, the Manhattan cocktail today is still a popular call. While "a rose is a rose is a rose", the Manhattan is not a Manhattan, etcetera, etcetera. Supposed to have been initially concocted in the late 1800's in NYC, the Manhattan uses American whiskey, sweet vermouth and Angostura bitters; ...BUT you should ask the customer first which is their preferred spirit as the choice may be either a result of either palatal preference or US region.

Since the Manhattan originated in the northeast USA, you'll find that the majority of "Northerners" and "Yankees" will probably prefer their Manhattans made with rye whiskey. Whereas, if you're in the south, more than likely it will be a bourbon Manhattan ...and if in Canada (or along the northern US-Canadian border) you'll more than likely use Canadian whisky. Regardless, play it safe and ASK before you ASSUME!

Note: All ingredients being equal, the taste and character of the Manhattan cocktail made with rye will be drier than the other spirits.

RECIPE: Manhattan - 2:1 Classic
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2 oz American Rye whiskey

1 oz Sweet red vermouth

1dash Angostura bitters

1 Maraschino cherry

Instructions:
- chill cocktail glass (i.e. martini glass)
- put a dash of Angostura bitters into the (mixing) glass/tin
- add 2oz rye whiskey
- add 1oz sweet red vermouth
- add ice, cover glass/tin and shake
- place drink strainer in tin/glass opening and pour cocktail into the chilled glass
- add 1 Maraschino cherry for garnish

Substitutes/variations:
* use Canadian whisky or bourbon in lieu of rye
* use low-ball (or rocks) glass filled with ice for "on the rocks" in lieu of "straight up" in cocktail/martini glass.
* pour a 3:1 whiskey/vermouth ratio (ratio may vary to preference)
* twist an orange peel over cocktail to release oils, but don't drop in (or drop in)
* substitute a lime peel in lieu of the orange peel and cherry; first heat lime peel with match/lighter to release the surface oils and then drop into cocktail.
* add Maraschino juice to cocktail for some sweetness and additional color

The Tale of the Bourbon Blues

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embellished by Barfly


My humble days began in a Kentucky oak shack.

Now I slowly age inside a glass house.

Sad and lonely, most of my life has been spent in the bottom of a bottle.

I long to touch someone's lips, warm their mouth and play on their tongue.

If you doubt my love, I have the proof.

My appearance, body and aroma will tempt you.

I wait patiently to be inside of someone special.

I can make you laugh ...and also cry.

I hold the whis'key' to your heart.

My short existence is running out.

Consume me and let me give you pleasure!

Release my bottled up intoxication.

My last dying moments are frozen, very cold.

Touching your lips is all I've ever known.

My days have come to an end ...on the rocks!

Your breath pleads you guilty of my demise.

...and I am now but a spirit you wish revisited.

4bartenders.com : Intro

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by Barfly & Chipper

Welcome to the new 4bartenders.com blog. I’m sure that there are plenty of other blogs out there regarding bartending but this one will be part of, as well as a segue to the 4bartenders.com web site which is currently under construction. Check back from time to time as the web site holds promise of being the cornucopia of everything alcohol.

While I don’t consider myself (Ed Schrader) to be a “master” bartender, I do have over 30+ years of experience. If anything, I consider myself knowledgeable, experienced, well-versed and even a little talented (said humbly) in the profession of bartending. I’ve bartended at “shot and beer joints”, bowling alleys, rock bars, dance clubs, homes, banquets, upscale restaurants and even at one of the few platinum-rated country clubs in the USA. With that said, you can expect a lot of “real world” topics, current trends, tips, tricks and insights you won’t find anywhere else.

And with the tech help, story sharing, idea motivating and friendship of fellow elbow-bender Chip Lowell, there should be plenty of things here for all to enjoy.

So let the blogging begin…

Cheers!

4bartenders.com : coming soon to a web site near you

(this is for now until we figure out how that dang parrot got in the picture)