Whether you’re dressing up as a funny, scary or sexy host this Halloween, your friends will enjoy these delicious HARLEM shots at your ‘spooktacular cocktail party.’ 

HARLEM Poison Apple
.75 oz. HARLEM
.50 oz. Sour Apple Liqueur
Splash of Cranberry Juice
Combine ingredients in a shaker with ice. Shake 3 seconds to chill.  Strain into a shot glass.

 HARLEM Wicked Witch
1 oz. HARLEM
.75 oz. Ginger Ale
.25 oz. Black Raspberry Liqueur
Combine HARLEM and Ginger Ale in a shot glass. Float Chambord on top.

HARLEM Candy Corn
.50 oz. HARLEM
.50 oz. Creme de Cacao
Splash of Orange Juice
Combine ingredients in a shaker with ice. Shake 3 seconds to chill.  Strain into a shot glass.

Have a safe and Happy Halloween and remember to trick or treat and Drink Responsibly.  Proost!

We think Robert Plotkin’s article The 10 Commandments of Service Excellence in the July/August issue of BarProfits offers some good reminders to all you bartenders out there that are interested in maintaining the highest standards of service and professionalism.

An 11^th Commandment we suggest adding is:  OFFER A CELEBRATORY SHOT - A round of shots is a great way to begin or end your guest’s night out.       

Tell us some commandments you’d add to this list.

Recently we were in Gainesville with Jules Miller, and this week we’re heading south to Orlando.  Not only is it home to many great theme parks and the University of Central Florida, it’s also home to Ron DiDonato and The Lodge. 

Located in downtown Orlando, The Lodge is a great place for happy hour, huge crowds, 80s music and hanging with the regulars.  Behind the bar, Ron knows how to keep things friendly, simple and fun.

Tell us a little bit about your bartending experience:  I’ve been working in Orlando for about 6 years now.  I’ve seen everything from upscale service to the random hole in the wall bar where everyone knows each other.

 Why did you become a bartender?  LOOOONG Story hahaha

 How is the bar scene in your city different from anywhere else?   Very chill atmosphere… Not a lot of trendy places, more along the lines of an actual “hospitality” atmosphere where everyone is actually having fun.

 What are your thoughts on the shot cocktails trend? Where do you get your information on trends?  Customer feedback, if its good and you can get good people behind it, it’ll take off quickly.

 What are the most innovative ingredients you’ve used in a cocktail? A vast variety of different ingredients.  Fruit infused simple syrup, obscure colas, a lot of stuff!

 Where do you get inspiration for your cocktails?  A lot of time its simply from asking, “give me a flavor” and whatever they ask for, I’ll create something.

 What new drink trends do you see on the horizon? Hot ingredients or flavors?  New flavors are popping up everywhere.  Things no longer have to be fruity or sweet… You can have bacon flavored liquor now and it be accepted, haha!

 What do you like most about HARLEM? How does it differ from other spirits you’ve tried? It’s very smooth, and it’ll sneak up on you fast if you don’t know how to handle it!

 What is your signature HARLEM Shot Cocktail? It goes great in Root Beer and Coconut rum, but either bombed or straight works just as good… Why re-invent the wheel?

For our next bartender feature we went down to Florida – specifically Gainesville, home of the Florida Gators and the largest university in the USA.  Known as one of the “best places to live and play,” we checked in with Julian Miller (AKA Jules), co-founder of the premier cocktail lounge – Sharab – to get the local scoop.

How long have you been bartending?

I’ve been Bartending almost seven years now.  I started during my undergrad at the University of Florida, and really got hooked on crafting great cocktails. 

How is the bar scene in your city different from anywhere else?

Gainesville’s bar scene is primarily fueled by UF students so there is an overabundance of dive bars and pubs, so we created Sharab as a bit of a backlash to this drinking culture.  

What are your thoughts on SHOT cocktails as an up and coming trend?

Bartending in a college town there is already an abundance of shots consumed, but I do see patrons looking for better shots than your everyday Washington Apple or Kamikaze.  I feel that as crafted cocktails make a resurgence as the drink of choice the trend will carry over to patrons demanding unique shot cocktails.

What are the most innovative ingredients you’ve used in a cocktail?

I’d say more obscure than innovative, but in a quest for the ultimate “Man-tini” we dabbled with meatballs and buffalo chicken at one point.  I love playing with anything I can get my hands on, but a couple of my favorite ingredients I’ve used were wasabi paste in that I rocked in a wasabi passion-fruit margarita and gummy bears to infuse scotch for an Archer shot. 

• What new drink trends do you see on the horizon?

I think there is going to be a continued resurgence of the prohibition-era cocktail culture.  More and more I see people wanting something more than just a fruity mixed drink.  Drinkers are transitioning to wanting a true cocktail that plays off of its liquor ingredients and showcases them, rather than masks them behind a veil of mixers.  The spirit market is constantly bringing better products like Harlem to the market, and as a result people are going to want to taste these product instead of your played out mixers.

• Have you ever made a drink for a celebrity? Who?

Bartending in Gainesville, I have served at one point or another every Gator athlete to go pro in the last seven years, except for Tim Tebow who didn’t drink.  I did get to squeeze him a glass of orange juice though.   

• What do you like most about HARLEM? How does it differ from other spirits you’ve tried?

I think Harlem is next to perfect, it’s a perfect balance between sweetness and body and it goes down a little too easy sometimes.  I prefer it Chilled straight, but it really is a versatile spirit that plays well with just about anything you throw at it, and maintains its unique flavor.

• What is your signature HARLEM Shot Cocktail?

Duchess, Which is 1.25oz Harlem, .5oz Fragoli, .25oz St. Germaine, and a couple swipes of lime zest.  It shaken and twice strained into a chilled shot glass.  The shot is distinctively Harlem, but it showcases the softer floral notes in the spirit.

Since our bartender and blogger Q&As have been so popular on the blog, we’ve decided to expand them to the HARLEM family, as well! Our Midwest Regional Sales Manager, Mike Mallory, was kind enough to step up and be the first to chat with us from the Nolet Spirits sales team. Mike is based in Chicago, but covers 11 states across the Midwest.

How did you get into the spirits industry?

I started in the beer industry when I worked for Coors after college. After a few years, I gravitated to the spirits industry and I’ve been doing that for almost 18 years. Over the last 10 years, I have worked for Nolet Spirits, in both New York and Chicago.

What’s your favorite part of your job?

I love how the industry and marketplace are constantly changing and evolving. It sometimes makes the job challenging, but it is always interesting. I am fortunate to work in what I think is the greatest industry in the world. We work hard and we play hard!

How is the bar scene in your city different from anywhere else?

Chicago is a huge sports town. Between the Blackhawks, Cubs, White Sox and “Da Bears,” there is always a game on and loyal fans are constantly out in the bars enjoying their favorite drinks and rooting for their teams. Chicago fans are extremely loyal and fiercely competitive, which makes it a lot of fun to visit different bars and restaurants to watch the games.

What do you like most about HARLEM?

I like that HARLEM is so mixable, yet it still has a very complex profile. It is extremely versatile because of the citrus notes. HARLEM works great in countless shot creations as well as cocktails.

What is your favorite HARLEM shot cocktail?

I am a purist, so I like a shot of HARLEM, straight-up – the colder, the better! I also really like the HARLEM Bull Run. The citrus notes in all the ingredients work really well together and it’s not too sweet.

What is the most interesting experience that you’ve had on the job?

Let’s just say that doing this for 18 years and being out and about a few nights a week for work, I’ve seen some “interesting” things.

If you could create a new HARLEM shot cocktail, what would it be?

I am always trying to come up with new ideas for HARLEM shots. Right now, I am working on one that has HARLEM, limoncello and some lemon zest. It’s a work in progress. I will let you know how it turns out!

Although it may be cold and snowy in many parts of the country, it’s prime citrus season in warmer locales like California and Florida. HARLEM^® has a hint of mandarin orange, so the liqueur pairs perfectly with citrusy beverages or dishes that bring out that sweet, tangy flavor.

We recently came across this blood orange liqueur, which would be a great mixer with HARLEM. Some other drink recipes that play up the fruity flavor include the HARLEM Orange Offense, HARLEM Marmalade and HARLEM Punch of Fruit.

Perhaps the reason HARLEM is so popular in California and Florida is because of its citrus connection. HARLEM is served in the Sunshine State at Burger & Beer Joint, Blue Martini or The Lodge, among many others. In Southern California, you can find HARLEM at Auld Dubliner, Bourbon Street and Woody’s Wharf and more.

If you get hungry and want a delicious dish to pair with HARLEM, boost your Vitamin C even more with an orange-infused salad, main dish or dessert. This tangy taste is a delightful way to warm up the mid-winter blues.

What’s your favorite citrus drink or dish? Let us know in the comments!

Proost!

Julie

You may have seen our previous bartender Q&As, but we’re excited to present our very first blogger interview! Jessica Borges is a lifestyle writer who covered last year’s HARLEM^® Shot Showcase in Las Vegas for TheImbiber. She also writes for LuxEco Living and her personal blog, Una Bella Vita.

How is the bar scene in your city different from anywhere else?

There is no shortage of bars and clubs in Los Angeles and many of them compete to serve the most creative cocktails. I’d say Los Angeles has a lot of funky, eclectic cocktail bars and clubs worth checking out, while the East Coast – where I’m from – also has countless classic pubs and dive bars, which I love. Overall, L.A. is becoming more competitive in the cocktail scene and may be giving cities like New York a run for their money.

What bars in your city do you recommend for hanging out with friends?

The Tasting Kitchen in Venice is a great spot to hang out with friends or meet new people, and their wine and cocktail list is impressive. The Colony is a great spot for dancing and has a beachy, Hamptons-meets-Hollywood feel to it, including a hammock-covered pool and cabana-style seating.

What is the most innovative cocktail you’ve ever tried?

I recently went to Red O and tried a variety of their specialty cocktails made with organic and home-grown ingredients, which made a huge difference in the quality of drinks. My favorite was the La Sirena, which is made from tequila, VeeV Açaí Spirit, homemade lemonade, mango grenadine and serrano-mint simple syrup. Bartender Steven Calabro grows many ingredients in his backyard and his passion for innovative and delicious cocktails is evident in his products and enthusiasm for his craft.

What are your thoughts on the shot cocktail trend?

I love it! If you want to actually enjoy what you’re ingesting, the concept of shot cocktails is perfect. It’s also a chance for bartenders to flex their creative muscles and impress customers on the other side of the bar.

What is your favorite HARLEM Shot cocktail?

After going to the HARLEM Shot Showcase and getting to try a number of amazing HARLEM shot cocktails, I’d have to say the HARLEM Rage was my favorite. Aside from the bartender, Gail Riley, being an absolute sweetheart, she really knew how to mix ingredients that complemented the subtle citrus hints of HARLEM. Packed with flavor (and a mean sucker-punch) without being too sweet, the shot went down smooth and left me wanting another round.

Do you know a blogger or bartender who loves HARLEM and should be in our next Q&A spotlight? Let us know in the comments!

Those in the spirits industry know that one of the latest drink crazes is punch, which has moved from the realm of at-home cocktail parties to the trendiest bars around the country. Although the beverage has been around forever, we may currently be in the midst of a Punch Bowl Revival, partly stoked by the recent release of David Wondrich’s new book – aptly titled Punch. The drink has counted historical figures like Charles Dickens and Martha Washington as fans, and was especially popular this holiday season.

Punch usually consists of alcohol, water, spices and some sort of acidic fruit juice and is served in a large bowl with a ladle. It’s great for groups and can be an easy way to save money on drinks. With the Super Bowl coming up, why not serve a Super Punch Bowl during the big game?

Since HARLEM^® has a hint of mandarin orange, it’s great paired with a citrus punch or in one of our HARLEM punch recipes:

HARLEM Dutch Punch

• HARLEM
• Cranberry Juice
• Pineapple Juice
• Grenadine
• Fresh Lime Juice

HARLEM Punch of Fruit

• HARLEM
• Fresh Orange Juice
• Fresh Lime Juice
• Strawberry Mix

We’d love to hear what Super Punch Bowl recipes you come up with in the comments.

Proost!
Julie

We’re kicking off the New Year with our second bartender Q&A, thanks to Jaren Singh. Jaren is a bartender at Stonehill Tavern at the St. Regis Monarch Beach in Dana Point, Calif. His creation, Blood and HARLEM^®, won the Judge’s Choice Award at our Orange County Shot Competition in September and led him to compete at the Make Your Best Shot competition in Las Vegas.

Why did you become a bartender?

I started bartending in college, to fund my education – I have a degree in English literature.

How has your bartending career progressed since then?

I have been bartending for about 10 years now and the last five have been spent working for two spectacular companies: Michael Mina and The St. Regis. The upside of working for a Michelin Star chef and a Five-Star, Five-Diamond resort is that both brands encourage excellence and creativity, which makes it a nice situation to thrive in.

How is the bar scene in your city different from anywhere else?

In Southern California, most everything you need can be sourced locally within a 250-mile radius. It makes it a nice place to use fresh, sustainable and seasonal produce and heavy syrups and synthetic substances are not necessary.

What are your thoughts on shot cocktails as an emerging spirits industry trend?

I wouldn’t say that shot cocktails are an emerging trend, I would say they are ever-present. The shot itself is a thing of tradition and enjoyment and the shot cocktail has evolved from this celebration. Now, instead of shooting something traditional, we have taken the process a step further and have chosen to shoot something of higher quality.

What are the most innovative ingredients you’ve used in a cocktail?

I will experiment with anything that grows and can be eaten. Most all-natural ingredients can complement a spirit in one way or another. Lately, I have been using different types of tree fruit and teas, which complement the winter weather.

Where do you get inspiration for your cocktails?

I tend to draw inspiration from great chefs. A lot of what I see on a plate can translate well into a glass and when I am eating, I think of what spirits would complement the dish at hand. I also draw inspiration from different cocktail lists and mixologists. Nothing in this business is created in a vacuum – so much of what we finish was already conceptualized by someone prior.

What new drink trends do you see on the horizon?

I think non-traditional sweeteners are going to be big, including organic agave nectar, different types of honey and condensed, pureed fruits. I think most people don’t mind paying an extra dollar if they know what they are putting in their body is better for them than cheap sweeteners. As far as spirits are concerned, gin seems to be on the rise.

Have you ever made a drink for a celebrity?

Of course – The St. Regis is a home away from home for plenty of celebrities.

What do you like most about HARLEM?

Simply, its taste. Its herbaceousness allows for mixability and the liquor on its own is delightful.

What is your signature HARLEM shot cocktail?

My signature shot is the Blood and HARLEM, a new spin on a cocktail called Blood and Sand (named after an old silent film):

• 1 part HARLEM
• 1 part Cherry Heering
• 1 part Johnnie Walker Black

Mix the ingredients in a shaker and pour into a shot glass. Garnish with a blood orange wheel.

Do you know a bartender who loves HARLEM and should be in our next Q&A spotlight? Let us know in the comments!

HARLEM Lollipop

This year may be coming to a close, but the holiday season is not quite over yet! We’ve selected a few HARLEM^® recipes that feature festive holiday flavors and are perfect winter drinks, although they can also be enjoyed all year round. Try some of these at your New Year’s Eve celebration to ring in 2011 the right way.

HARLEM Ho Ho!
Created by Richard Gill, Miami

• 1/3 HARLEM
• 1/3 Godiva Chocolate Liqueur
• 1/3 Kahlua

Combine all ingredients in a shaker. Shake and strain into a shot glass.

Harlette
Created by Danny Cymbal, Los Angeles

• HARLEM
• Cucumber
• Mint
• Lime Juice
• Ginger Syrup

Muddle the cucumber and mint. Add lime juice, ginger syrup and HARLEM. Shake, strain and shoot!

HARLEM Lollipop
Created by Alexandra Haley, Orange County, Calif.

• 1 oz. HARLEM
• ½ oz. Peach Schnapps
• ½ oz. DeKuyper Watermelon Pucker Schnapps
• ¼ oz Sweet & Sour
• 2 Dashes Tabasco Sauce

Combine all ingredients in a shaker. Shake and strain into a shot glass.

HARLEM Shake
Created by Michael Peabody, San Francisco

• 1 ¼ oz. HARLEM
• ¾ oz. Irish Cream Liqueur
• ½ oz. Butterscotch Liqueur (blended with ice cream)
• Chocolate Raspberry Syrup
• Whipped Cream
• Shaved Cinnamon

Add first three ingredients in a shaker and shake. Pour into a shot glass that is coated with the chocolate raspberry syrup. Top with whipped cream and shaved cinnamon.

HARLEM Banana Split
Created by Carolyn Little, Chicago

• ¾ oz. HARLEM
• ¼ oz. Cherry Juice
• ½ oz. Crème de Banana
• ¼ oz. Godiva White Chocolate Liqueur
• ¼ oz. Vanilla Vodka

Mix ingredients in a shaker and serve.

Another delicious HARLEM concoction that’s perfect for the holidays comes from Diane Gunn of San Francisco and will keep you warm on a cold winter’s night. Mix one part HARLEM and two parts hot water, then add a lemon pierced with clove spears. Raise your glass as the ball drops!

Proost!
Julie