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!

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.

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!

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

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

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!

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