The B-52

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

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

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

...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