Bar Tip: Wine - The 20 Minute Rule

4bartenders.com (for bartenders, those who want to be and other scoundrels)

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.

4bartenders.com (for bartenders, those who want to be and other scoundrels)

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

4bartenders.com (for bartenders, those who want to be and other scoundrels)

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

4bartenders.com (for bartenders, those who want to be and other scoundrels)

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

Bar Tip: Bar Ice Colander

4bartenders.com (for bartenders, those who want to be and other scoundrels)

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!

4bartenders.com : Intro

4bartenders.com (for bartenders, those who want to be and other scoundrels)

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)