Bottoms Up with Mr. Mixx

Encanto Pisco Opportunity

2012-01-25T16:26:00.000-06:00

Hey everyone.. Short post today!! The good people over at Encanto Pisco are giving bartenders a chance to go to Peru and work with the Master Distiller as an apprentice. Check out the Video Featuring Duggan McDonnell who owns Encanto Pisco, and Dave Nepove our National USBG President.. Sounds like a great idea, a great opportunity for a lucky bartender! GET ON IT!!!

Mixing it up Mondays!

2012-01-23T15:53:00.001-06:00

Alot of times when I work, people ask me how I come up with recipes. Or can they have my recipes so they can make my drinks at home. Usually its during the busiest time of the shift so I can't ever get right to it.. So since I'm back writing, on Monday's Ill post one of my recipes for a cocktail, whether it was something I was playing around with at home, or submitted it in a competition...

So the 1st one I can only lay claim to 50% of the brainstorming to come up with the recipe, but its a good one. Late last year Effen Vodka brought the Art of Design competition to the Hard Rock Hotel here in Chicago. It was an iron chef type of event, and we were randomly selected into pairs to come up with a cocktail and present it to the audience and judges. Note we only had about 30 mins tops to get everything together. I was paired with my main man Orlando( A Great bartender from the Underground Lounge here in Chicago) who we had never met before the event and we went to work. Funny part about the story was that we had a game plan, but all the ingredients that we wanted to use were taken before we could grab them. So we took mix and match approach and we created the WINNING cocktail called the "Abstract".

THE ABSTRACT

1.5oz Effen Black Cherry Vodka

1oz Red Pepper Infused Simple Syrup

.5 Thatchers Apple Ginger Liqueur

.5 Godiva White Chocolate Liqueur

Egg white

Garish with Thyme

Place all ingredients in a shaker. Shake Vigorously, then strain into a chilled cocktail glass. Place the Thyme right in the middle and enjoy. And then it should look a little something like this.......

It sounds like it shouldn't go together, but when you taste it an array or flavors explode into your mouth. Hence the name the "Abstract" The premise of the competition was the Art of design, and well sometimes abstract art is the best type of art. Its what the artist saw and conveyed to you. Well this cocktail is what we saw, and we conveyed it to everyone at the event. Try it at home and let me know how it tuned out..

Until Next Time

Mr. Mixologist

2012 Shake It Up Competition

2012-01-19T11:38:00.000-06:00

Competition Season is upon us. The winter and early spring months bring on a slew of Cocktail Competitions and the "Shake It Up 2012" competition at the NCB show in Vegas is a BIG one. These competitions are a chance for bartenders to come together, show your creativity, and learn from some of our counterparts. The prizes aren't bad either.. Some are monetarily, alot of cool swag from the sponsoring companies, and just a chance to rub shakers with some of the industry best. I remember my very first competition. I was nervous as HELL!!! Found out that a couple of my judges were Andy Seymour, and Angus Winchester. Needless to say, I didn't win that comp, but the experience and the chance to have my cocktail critiqued by 2 of the BEST in the industry was an invaluable experience. So get your cocktail recipes in and hope we all make it to Vegas. The plugger below has the official rules....

See you in Vegas!! Get to Mixing it up!!!!

Until Next Time

Mr. Mixologist

Hot Happy Hour Cocktails

2012-01-17T13:52:00.000-06:00

Happy New Year everyone! I have neglected my readers on here for way to long.. Expect alot of new posts, some reviews Ive been promising, event pics, and vids and all the new developments that ended 2011, and are continuing thru 2012 and beyond.

Now here in Chicago we have been having an unseasonably warm winter. It almost felt like spring for the last couple weeks. But the last couple days the bottom finally fell out!! Its COLD AS A MOTHER IN LAWS WORDS right about now. Snow, wind, ice, slush, we got hit with it all at the same time... What to do when its cold like this? The traditional Vodka/Cranberry, Rum/Coke, Margarita is not really in season. Why don't you warm up with some "Hot" Cocktails. There are many Hot cocktails that can be made with Tea, coffee, hot water, etc so here's 3 that are my personal favorites and some I'm sure you all will enjoy as well...

Irish Coffee
Whiskey( Jameson is my preference)
Cream(Bailey's is my preference)
Coffee(Duh..lol)
Brown Sugar

Now there are many different variations of this cocktail, but I like the original which calls for Brown sugar instead of white. So the prep consists of pouring the Coffee in a mug. Add Whiskey, and a Tsp. of sugar and stirred until dissolved. Layer the cream on top, using the back of a bar spoon. It should sit right on top of the coffee and the drink should be sipped thru the cream. This can be a very tasty way to warm yourself up on a cold day!\

Hot Toddy
Whiskey
Hot Water
Sugar
Honey
Lemon

Who hasn't had one of these? This has been a tradition in my family to kill a cold for years.. Actually my 1st ever encounter with alcohol came in the form of my uncle giving me one of these when i was younger! Thanks Unc! It is a mixed cocktail where you take some boiling water, add a little whiskey( Old Grandad is my preference) Hot water, squeeze about an ounce of fresh lemon juice, and about half an ounce of Sugar and honey. Now Ive heard some people like to add a dash of cinnamon or garnish with a cinnamon stick, to add to the flavor.

And finally one of my NEW favorite hot cocktails and Today is the NATIONAL day for this cocktail, the Hot Buttered Rum.

Hot Buttered Rum
1 small slice soft butter
1 tsp brown sugar
Optional spices to taste: ground cinnamon, ground nutmeg, allspice
Vanilla extract
2 oz Dark Rum
Hot water

All I can say is this is Deliciouslessness(yes I made that word up!) in a glass!! I like Rum, actually I love Rum! And if you've been out all day, on a cold Chicago winter day and you come in and whip one of these up, makes for a great evening. Muddle your butter,sugar,vanilla, and your choice of additional spices, Add your Rum, and hot water. Give it a good stir and enjoy!

So here are a few of my favorite hot cocktails, and hopefully during this cold Chicago Winter you'll be able to enjoy one from time to time. And if you ever catch me at the SL Sports Lounge working a shift and you want to warm up, feel free to ask for one. Ill make it just right for you :)

Until Next Time
Mr.Mixologist

Service is Key #2

2011-08-30T17:54:00.000-05:00

OK. Ive done the service is key blog awhile ago, but seems like this subject needs to be re-visited. So here's an experience that I had at a VERY high profile hotel here in Chicago.... Note, when I go to a bar I do NOT announce that I am also a bartender, I just like to see what my counterparts are like with regular customers...Also I hate when people tell me that, so i tend to just let the bartender do their own thing..

Me: Hello, can I have an Aviation please?

Bartender: We don't carry those..

Me: "blank stare" ummmmm.. That's a cocktail.

Bartender: Oh well we don't have those.

Me: OK a Negroni then.

Bartender: "Shakes the Negroni.

Me: you know what, I'll just have a beer..

Now Ive been bartending and in the hospitality industry for a nice while now. And while Ive never claimed to be the best, nor am I afraid to look to others in the industry for tips and pointers.. This was UNACCEPTABLE!!!

There are about 20-25 drinks that every bartender should know. And be able to construct these drinks without any hiccups. Prep, measurements, shaken vs stirred, served on the rocks or straight up, and the Garnish. Especially when you are in a high paced environment as this bartender was in a 6 star hotel. This bartender will get guests from all over the world, from all walks of life, and will encounter some cocktails that are not of the "popular" genre and needs to be able to knock them out without any problems!!

Once again, Ive never claimed to be the best, and I learn something new each and every day, whether its from reading, or the fact that I took the AMAZING Mixology class offered by Southern Wine and Spirits and taught by the equally AMAZING Bridget Albert, or just seeking out the talents of my peers( Josh Pearson, Todd Appel, Daniel De Olivera, just to name a few, there are way to many to name), there is always room to get better and perfect your craft, So that you don't make the mistake of ruining someones cocktail. People come to the bar for an experience, and you are the gateway to them enjoying it, or never coming back to your establishment ever again! You make the decision of which you would rather have....

Until Next Time
Mr.Mixologist

We Are BACK!!

2011-08-23T18:05:00.000-05:00

Hey everybody!

You know, I have been neglecting all my fans on my blog. Between guest writing for my good friend Cocktails 365, planning events here in Chicago for LeSin Vodka, competing in drink competitions, and getting my business up off the ground ( DrinkxXx On Me Bartending Service) and oh yeah, every now and again stopping thru my bar to actually work a shift, lol.. Ive neglected my readers here. So I'M BACK!! Gonna keep it short, sweet, to the point. Keep you updated on events, new and exciting drink recipes, and share with you some of the people, places, and bars/clubs/restaurants I encounter in my search for the perfect cocktail.

I cant believe its been a month since I was at Tales Of The Cocktail. That was a week Ill never forget! My TOTC cherry finally was broken and I enjoyed every moment of my stay in NOLA. I met most of my twitter friends who I had been tweeting with since I first signed up to the Social Network. Funny story, so I was tweeting with one particular gentleman all weekend, and trying to link up for cocktails or dinner but couldn't seem to find the time. So my last full day in NOLA started off at the Milagro Tequila Pool Party on top of the Monteleone. So while there was plenty of tequila, women in bikinis, I had some woman snatch my shirt off, and water guns filled with alcohol, it was one gentleman there who seemed to be calm amiss all the chaos. So we began chatting, talked RUM, took a couple pics and exchanged business cards. I took one look at his card and immediately it was who I had been trying to connect with all weekend!!! So with that, I want to introduce all my readers to a good friend of mine, Mr. Warren Bobrow...

I asked Warren to provide me with a short Bio so that you all can get a glimpse into this Amazing cocktailer, and a source of knowledge that I plan to consult with for any of my cocktail and spirit questions....

"I grew up on an organic/biodynamic farm in Morristown, NJ.

I am a food/wine and cocktail writer for the Wild River Review, (Princeton, NJ) NJ Monthly, Edible Jersey, Saveur, NYTimes travel section, NJ Savvy Living, NJ Life Health and Beauty, Chutzpah Magazine, Rambling Epicure (Geneva, Switzerland) Taste for Travel, (Sydney, Australia) DrinkGal.com, Drinking in America, ServedRaw.com, Morris County Daily Record, the Morristown Patch, and the Oxford Encyclopedia of Food/Drink in America. Ed.,2., on the topic of Biodynamic and organic food/wine. A cocktail writer for Foodista and also for Serious Eats".

Warren attended the Tales of the Cocktail as photojournalist/journalist.

Warren was a rum judge at the Ministry of Rum Sugar Cane Spirit Tasting Competition in San Francisco in 2010. He is also a rum judge for the Barbados Beer and Rum Festival in October 2011.

Warren prides himself on all of his cocktails being easy to prepare, and using organic and small producer ingredients when possible. Rum is his medium of choice, although he published in the Oxford Encyclopedia of Food and Drink in America on the topic of Organic and Biodynamic wines. He's written about Bourbon for Okra Magazine in New Orleans and have work currently running in Serious Eats.com and has upcoming work in Foodista and Voda Magazine which is a good friend of mine here in Chicago.

The reason this blog post was so important for me to share with all of you, was because Social Networking when used properly and effectively can place you in positions where you will meet and be able to connect with AMAZING people. I probably would have never met Mr. Bobrow in my life, yet thru social media and both of our loves for this industry we were able to connect and he is someone who I can call friend. Cheers to you sir!

Hope you guys enjoyed learning about my friend and if you are on Twitter and Facebook, you can connect with Warren as well by Following these links...

http://www.facebook.com/#!/wbobrow
http://twitter.com/#!/WarrenBobrow1

Hope you guys enjoy reading this, and have as much fun as I had when I wrote it.

Until Next Time
Mr.Mixologist

Serve Responsibly

2011-05-25T12:57:00.001-05:00

My Job is NOT TO GET YOU DRUNK!!!

My job is to create GREAT cocktails, and to provide an escape from everyday stresses. That's what the bar/lounge/club is, an escape. Whether its from your spouse, job, kids, etc, people come to the bar for many different reasons. Now because of the strength of alcohol, everyone hits their limit at different levels...

Now my job is to make sure that I serve you, and when I see you are getting close, or about to surpass your limit, to cut you off, and serve you RESPONSIBLY!! I am a responsible bartender. I don't want to see any of my clients(because you are more than just customers to me) to EVER leave the bar in a condition where they are putting themselves as well as everyone else around them, or on the road in danger.

All of this leads up to why I posted this today. I had a friend of mine stop by my bar last night. Had one to many, and when i saw she was fading, I started pumping her with water. She fell asleep at the bar, and woke up trying to drive herself home... Wasn't gonna happen on my shift!! Took responsibility of the situation, took her keys(as she was by herself), found her a place to sleep it off inside the bar, AND drove her home and made sure she was in, sleep, and safe..

I'm sure the Bartender Gods somewhere are smiling down on me today! Too many times Ive seen colleagues allow people to keep drinking and drinking and drinking... and while its good for our pockets, its no good for your reputation... Most, if not all of us are BASSET certified and with that certification, we accepted the responsibility to be mindful of our customers, and serve them responsibly!!

Normally I don't preach and I never try to get on a high horse, but after my experience last night(which I haven't dealt with since I 1st started tending bar) I felt the need to salute all my fellow bartenders/mixologist who take the extra steps to ensure a safe bar, and to those who don't, please take some time and practice using some discretion in dealing with our customers.. Remember if they leave your bar and get into an accident, WE are just a liable in that situation as they are! The bar can loose their license, we can go to jail, and its just a bad situation all across the board!

Just a little something to think about...

Until next time
Mr.Mixologist

The 2011 "Star of the Bar" Dante Lopresti

2011-05-23T16:00:00.000-05:00

The NRA show is here in Chicago and its bringing out all the top stars in the restaurant and bar industry. Last year they had the inaugural "Star of the Bar" competition, and a good friend of mine, Nathan Greene from Las Vegas was the first winner.

The contest consists of bartenders uploading a custom cocktail to YouTube, and getting people to vote for their drink. The top 6 will be invited to the NRA show to compete and the crowd will pick the top 3, then they will compete at a separate location to be crowned the "Star of the Bar"..

So will great honor and pleasure I present to you all the 2011 IWSB Star of the Bar, my good friend, Dante Lopresti..

Dante's winning cocktail was the "Pink Lion" which is made up of Cazadores Blanco, Hum liqueur, Elderflower Lillet Blanc and fresh lemon... Needless to say if you haven't had one get your ass down to Mercadito's downstairs lounge, Double A, in the River North section of downtown and get this competition winning cocktail from the man himself!!!!

Again from a friend and a colleague, congratulations Dante!! Great way to represent Mixology in Chicago!!!

Check out the cool vid of Dante's winning cocktail here...
http://youtu.be/OC13yU5Hi8E

Until next time
Mr.Mixologist

RIP "Macho Man" Randy Savage

2011-05-20T12:49:00.000-05:00

A truly somber day to wrestling fans all over the world as a true legends in the sport, Randy "Macho Man" Savage passed away today at 58. He apparently had a heart attack while behind the wheel this morning. As one of my favorite wrestlers this hurt me that he is gone. The match between him and Ricky Steamboat at Wrestlemania is a classic, as well as his life long feud with Hulk Hogan. After wrestling he became even more famous with his role in Spiderman, and moreso for being the face of Slim Jim( SNAP INTO A SLIM JIM!!!)

When news broke my good friends over at History of Drinking( follow them on twittter @drinkinghistory ) posted a couple of Randy Savage cocktails to always have a piece of the Macho man with us always!! Check them out...

Randy Macho Man Savage Cocktail

1 1/2 oz Vodka

1 1/2 oz Rum
Coca Cola
Glass: Highball
Garnish: None
Build in an ice-filled Highball glass. Top with Coke. Sub out the coke for Root beer if you want to make a “Miss Elizabeth”. (Also an RIP to Miss Elizabeth, who passed away in 2003)

Slim Jim Shake

4 sticks of Slim Jim/pieces beef jerky

4 cups whole milk
2 1/2 cups vanilla ice cream
2 tablespoons a- 1 steak sauce
Glass: Highball or footed milk shake glass
Garnish: Slim Jim

blend all ingredients pour into glass, garnish and “enjoy”.

*** Recipes adapted from Food.com and Whattodrink.com***

So to all wrestling fans and sport entertainment fans all over the globe, Raise your glass one time and say "oooooooooooooooo yeaaaaaaaaahhhhhhhh" one time for the Macho Man!! You will be missed!!

Until Next Time
Mr.Mixologist

Bartender of the Week for 4-7-11

2011-05-04T16:17:00.000-05:00

HEY EVERYBODY!!!!

Trying something new with the blog. Along with reviews, drink recipes, and general blogging, I will be featuring a new bartender each week to profile. Ive done it in the past and had a few very colorful characters in the past, from Chicago's very own Fuzzy, to Atl's Mike, to Las Vegas own Poshly Chic cocktail service, and LaTonia Sanders.

So this week, since its coming back and needed a spark and new bartender, our feature will be the very sexy, and beautiful bartender/mixologist Erendida Harris.

All I can say upon initial talking to her is I would sit at her bar ALL NIGHT!!!! One word.......... Gorgeous!!!! But its alot more than just a pretty face to this bartender.... Erendida is a bartender at Vibe nightclub(Formerly Crobar) here in Chicago. But enough from me, Ill let Erendida tell you about her yourself.... Here's a brief Bio......

"I have always been in the service industry, I started working in a fast food restaurant at 14 in order to pay for me playing sports. As soon as I turned 21, I begged the manager to let me bartend or to let one of the bartenders show how to. But, since we already had "veterans" I wasn't given a chance until much later. But, I always watched how the bartenders bartended. It wasn't about "just making drinks", there was a science behind it and it intrigued me. It was more personal than waitressing and not as much work AND way more money... So when I was finally given my chance behind the bar, I soaked it all up. Tasting all the different liquors and wines we had was an eye opening experience because up to that point, all I knew was commercial brands of liquor. I looked forward to when beer, liquor or wine reps that would come in with new samples of products. I did some research on my own and taken a few of classes on spirits, but this is just one dimension of the whole bartending experience..."

Cant you see the passion she has for the industry.. I LOVE IT!!!!! But there is more to this beautiful ladies story...

"What I personally love about my job, is the freedom I have. I get to dress however I want, do my make-up however I want, and style my hair however I want. I get to dance all night and I talk to people who I would have never met on a regular basis. I get to make up new drinks and have my customers taste them (most love my lil concoctions). I work at night only a few nights a week and that is enough for me to pay all my bills and then some. I get to be invited to some pretty kick ass events... I could go on and on about all the perks. But what I really motivates me IS seeing people smile. I know, I know, It sounds soooo cheesy, but I know my role in your day. You come to the club for a release of everyday life. You want to escape from your constant reality and get lost in a moment. And as a bartender, all I can hope is that I want to be a positive experience for you. That's why I dance and sing all night. That is why you will always see me smiling or laughing. That's why I start up conversations with strangers at my bar. That is why I always want say Hi to everyone that I recognize. That is why I do some cornball, goofy thing when I know your watching me... To make you smile. I like to think this is my small contribution to the world right now :)"

I asked Erendida what bartending meant to her, and this is her answer...(Honestly I love this answer as it embodies everything I feel a bartender should be)........

"I have met so many amazing people, I have had the pleasure to work with some of Chicago's best bartenders, I have heard so many amazing djs, I have seen some amazing performances... truly, it has been an amazing time.

I have such a different view on this industry and I love it. For a person like me, bartending has been an ideal job for where I am right now in my life. It has given me a different perspective on what I can be in this industry, and it's so cool, because I can be whatever I want and I actually get to use my degree (well kinda). I can be a bartender,, I can be a therapist (no license but I will lend on open ear), I can be a host, I can plan an event, I can manage the place, I can train people... it's truly is empowering.

Bartending has taken me to a place where I never thought I'd be and I look forward to see where it takes me..."

So when in the Chi and looking for a place to party and hang out have a good time enjoy some great drinks, stop by Vibe(1543 N. Kingsbury) and visit Erendida. I'm very sure, considering how passionate she is about the industry, and the fact that she truly enjoys being a bartender, you will not be disappointed!!

You can also follow her on twitter at @Dida34

Hope you enjoyed this weeks featured bartender as she is Mr.Mixx approved!!!!!

If you are a bartender/Mixologist and would like to be featured, shoot me an email over to DrinksOnMeinc@gmail.com or tweet @MrMixologist or @DrinkxXxOnMeInc and we will get you featured in the coming weeks.

Until next Time
Mr.Mixologist

Bonus Post* The Royal Wedding Punch!

2011-04-14T19:08:00.000-05:00

One more thing about spring season, is that is WEDDING SEASON!!!!!. And the most famous and talked about wedding is right upon us... the Royal Wedding! My good friend Dan Warner( Beefeater Global Ambassador) is paying tribute to The Queen Mum who enjoyed the mix of gin and Dubonnet, and has updated the classic cocktail with the refreshing flavors of pomegranate (representing life, regeneration and marriage in Greek mythology), lemonade (an American balance and length to the punch) and Angostura bitters (the most classic, famous punch ingredient). Sounds like the perfect drink for the newlyweds!! So without further adieu, here is Dan Warner's Royal Wedding Punch!!!

Dan Warner’s Beefeater Royal Punch

2 parts Beefeater London Dry Gin
1 part Dubonnet
1 part pomegranate juice
2 parts fresh lemonade (American style)
Angostura bitters to taste

Method

Serve in a large punch bowl (if you don’t have a punch bowl, a large, deep casserole dish will do the job) and garnish with wheels of lemon & lime, mint sprigs and pomegranate seeds.

Chill the punch with lots of regular ice cubes or make your own fruit ice cube by freezing oranges and lemon slices with water in a plastic container (ice cream tub or similar).

So here's a Cheers to the Royal Couple, and a Big BIG cheers to my main man Dan for sending me his Royal Punch recipe... Maybe I can get him to make my punch whenever I decide to get married????

Until Next Time
Mr.Mixologist

SPRING IS HERE!!!!!!!!

2011-04-14T15:55:00.000-05:00

Well its finally spring here in Chicago... Or what we Chicagoans consider to be spring. No snow on the ground, couple real nice days, motorcycles, BBQ's, and the best part of spring to me... Spring Cocktails. Some of Chicago's best restaurants, bars, and clubs are switching their menus over to some very tasty, refreshing, spring cocktails. The focus is on light spirits(Gin, Vodka,Tequila) and fresh ingredients. I'm even trying my hand a making my own Limoncello and Orangecello and some new spring infusions that I will be debuting later this month at a few events I'm working.

My good friends over at Beefeater and Plymouth supplied me with a few new spring cocktails that i will be using at an event the end of this month, so I decided to share them with you all as well.... I mean hey, who doesn't love cocktails, and Gin cocktails at that... So here you go....

Market Fresh Millionaire

Beefeater Gin
Sloe gin
Grand Marnier
Apricot brandy
Pomegranate juice
Lime juice

Shake all the ingredients in an ice filled cocktail shaker, large screw top jar or jam jar. Strain into a coupe glass or small wine glass.

English Garden featuring Plymouth and elderflower

Plymouth Gin
Apple Juice (Cloudy/Pressed)
Elderflower Cordial
Lime

Fill Hi-ball glass with ice. Pour in the Plymouth Gin. Pour in the apple juice and elderflower cordial. Add juice of lime quarters. Stir and add cucumber garnish

Beefeater Honey Fig Sour featuring Beefeater

2 PARTS Beefeater Gin
1 PART Fresh squeezed lemon juice
1 Small egg white
(optional) 1 TEASPOON honey
1 fig

Use a rolling pin to crush the fig with the honey in a large screw top jar or cocktail shaker. Add all the other ingredients and ice and shake hard for 1 minute. Strain into a short whisky tumbler filled with ice cubes. Garnish with half a fig and lemon slice.

Silver Bronx featuring Plymouth

Plymouth Gin
Sweet Vermouth
Egg White
Orange Juice (Fresh)
Dry Vermouth

Fill mixing glass with ice. Add the Plymouth Gin, vermouth's, orange juice, and whisked egg whites (optional). Shake well. Strain into a martini glass

So I hope all of you get a chance to try the wonderful Spring cocktails. They are definitely the kind to be enjoyed on the back porch, relaxing on a warm spring night enjoying the breeze with someone special. And if you aren't a big Gin fan, these are some drinks that can ease you into the Gin experience. I find when i work that people are scared of Gin. You get the whole "Gin makes you sin" or "Gin makes me want to fight".... Ive even stated those sentiments before I got into this industry. But all in all Gin is one the most mixable spirits. Well "Quality Gin" is a great spirit. And the good people over at Beefeater and Plymouth put out an excellent product. They are all Mr.Mixologist Approved!!!....

If any readers have any good Spring time cocktails that they would like to share, send me your recipe and a picture of the cocktail to DrinksOnMeinc@Gmail.com and possibly have it featured as the drink of the week..

Until Next Time
Mr.Mixologist

Valentine's Day Cocktails

2011-02-11T15:16:00.000-06:00

Its that time of the year again... That time where boyfriends and husbands are scrambling at the last minute to find gifts, flowers, candy, etc to keep that special lady in their life happy. That time of the year where you meet someone, and that little midget in a diaper shoots you in the ass with an arrow and you fall in love with that person you've been chasing, or who's been chasing you..

So I say why do all of this sober?? If you gonna fall in love and either make the best DECISION or worse MISTAKE you've ever made, why not do it with some very tasty cocktails??? So since I'm working a private valentines day affair, I'll share with you all some of the tasty cocktails I will be serving..

Cupid's Arrow

2 Parts Beefeater 24
1 Part Fresh Lemon Juice
¾ Part Simple Syrup
1 muddled Strawberry
4-6 Basil Leaves

Add lemon juice, basil and berry into mixing glass and lightly muddle. Add the remaining ingredients into mixing glass along with ice and shake vigorously. Fine-strain over the rocks into a double old-fashioned glass and top with a splash of soda. Garnish with lemon wheel and one strawberry slice.

Couple's Passion

2 Parts Beefeater Gin
2 Parts Cherry Juice
2 Parts Ginger Beer

Pour Beefeater Gin and cranberry juice into a highball glass over ice. Top with ginger all and garnish with a squeeze of lime, or a cherry.

Sweet Tart

1 Part Plymouth Gin
2 Parts Cranberry Juice
¼ Part Honey
1 Pinch All-Spice

Fill glass with ice, pour in Plymouth Gin. Add the cranberry juice and stir. Float the honey and add a pinch of all-spice.

So everyone have a great Valentine's weekend, and hopefully these cocktails can give you a little something to sip on with that special someone. Oh and Mr.Mixx promotes safe sex, so be sure to Wrap it up!!!

Until Next Time
Mr.Mixologist

Product Review---> Moon Mountain Vodka

2011-02-03T12:27:00.000-06:00

Last week I had the opportunity to visit Diaego offices for a Happy Hour Event. Now for those that don't know, Diageo represents some of the top liquor brands in the industry. Tanqueray, Meyers Rum, Zacapa, Captain Morgan, Johnnie Walker, etc... So a happy hour event there meant a smile on my face by the end of the evening.

But instead of the norm, I was introduced to Moon Mountain Vodka by my good friend and Mixologist Lynn Hiouse. First thing I said to myself was, uh oh here we go, ANOTHER vodka... But I was pleasantly surprised at the product. Moon Mountain vodka mixes very well, and works good naked. Has a clean taste and 3 flavors..... Traditional, Coastal Citrus, and Wild Raspberry.

Moon Mountain is small batch, and copper pot distilled, which aids in getting the smoothness,purity and overall very clean taste. What really interests me in this is that it is crafted from Organic grain and purified water. Master Distiller Gerry Webb explains how he goes about distilling and creating this great vodka here.... http://www.moonmountainvodka.com/aboutus/index.html

Now on to the cocktails...(Which is the point of this blog.... heh heh) These 3 cocktails were created by Mixologitst Lynn House from right here in my hometown of the CHI!!! She is an amazing bartender and someone who I look up to and look to for advice in my journeys to become a better bartender. But she really put her foot in these drinks... Soooo here they are....

New Moon

2 oz Moon Mountain Traditional Vodka
1 oz fresh cucumber juice
.5 oz lemon juice.
.5 oz simple syrup

serve up in a cocktail glass

Morning Glory

1.5 oz Moon Mountain Coastal Citrus Vodka
.5 oz Campari
.5 oz fresh lime juice
.25 oz grapefruit cordial

splash of tonic
serve over ice in a rocks glass

Moonlight and Roses

2.0 oz Moon Mountain Wild Raspberry
.5 oz fresh lime juice
.75 oz rosehip syrup

serve up in a cocktail glass

I had the privilege to taste all 3 of these cocktails and by far my personal favorite was the New Moon. I don't even like cucumbers, but that drink was the drink of choice. The Morning Glory tasted very similar to a screwdriver, but was very tasty. The Moonlight and roses was very good as well, but I tend to prefer the raspberry flavor naked.

So if you are looking for a Organic, reasonably priced Vodka($19.99 a bottle) Moon Mountain is definitely your best bet! You can find Moon Mountain on these websites...

http://www.moonmountainvodka.com/
http://www.facebook.com/moonmountainvodka

Until Next Time
Mr.Mixologist

National Brandy Alexander Day!!!

2011-01-31T13:39:00.000-06:00

Today is National Brandy Alexander Day. So glad that cocktails have their own holidays.. Gives us yet ANOTHER reason to Imbibe.Personally I'm waiting on National Cognac Day!! But that's another story. The Brandy Alexander is a drink that was created early in the 20th century. Early stories say that it was created in London in 1922, for the Countess of Harewood's wedding. After a little research I found out that it was originally based off a Gin based cocktail called the "Alexander"

Now what is a Brandy Alexander you may ask??? There are a few variations of this great cocktail but Ill give you the one I learned to make when I first began bartending.

Brandy Alexander
1 1/2oz Brandy
1oz Dark Creme de Cacao
1oz Heavy Cream/Half and Half

Prep:
Mix all ingredients with ice in a shaker or blender. Strain into a chilled cocktail glass.

Now this drink can also be made frozen which Ive found that most people like as well. Blend the ingredients with 2 scoops of ice-cream instead of the cream/Half & Half, and a scoop of crushed ice, and serve in a tall wine glass.

Found yet another variation of this cocktail which is called a Panama, which uses light Creme de Cacao instead of dark.

So now that you know what a Brandy Alexander is(think milkshake with a kick!) and you know that today is the National day, go have yourself one today!! And with the snowstorm we are expecting here in Chicago, a Alexander would be a great after dinner cocktail for me this evening!!

Until next time
Cheers
Mr.Mixologist

Product Review- Penn 1681 Vodka

2011-01-14T10:06:00.000-06:00

Yesssss!!!! Just what the world needed... ANOTHER Vodka company!!! But this time I was a litte more interested than Ive been before. So when I got the follow on twitter from Penn 1681, I wanted to test it out immediately.

So thru some negotiating and tweeting with the good people over there, I was shipped a bottle of Penn 1681(along with a few other goodies, but those are for future blog posts). The bottle looks amazing! By far one of the most decorated and intriguing bottles Ive seen. Really stands out and would most definitely be an eye catcher on the back bar, or on the shelves of a liquor store. So on to the best part of a review... The TASTING!!!

First, a little background info about this excellent spirit. First off it made right here in AMERICA!!! It was named after the year that King Charles gave William Penn the land that became what we all know as Pennsylvania.

Pennsylvania is known for its agriculture and is one of the leading areas for Rye. Yes this is a Rye Vodka. Penn is crafted from several different organic rye from different farms in Pennsylvania.

My personal taste and opinion.... Out of all the Vodkas Ive tasted(and its been many) I actually like Penn 1681. Its a different taste, very clean, very smooth. This is a vodka that can be enjoyed alone or in your favorite cocktail. I made a couple Martini's(extra dry and dirty) and it paired together very well. Now it does have a little Burn, But its burns sooooooooooo good!! I will say this. Its more of a drinker's vodka. Most beginners wont like it, but someone who is looking for a great substitute for some of the vodka that's out on the market now, and want something with a refined taste, would truly enjoy Penn 1681.

So next time you are looking for something new to try, get your hands on a little Penn 1681 Vodka!! You will not be disappointed!! Check them out on these sites..

http://penn1681.com/
http://www.facebook.com/pages/Penn-1681-Rye-Vodka
http://twitter.com/Penn1681Vodka

Until Next Time
Mr.Mixologist

Day 10- #30for30 The SeaBreeze

2010-12-06T14:03:00.003-06:00

A warm ocean breeze... Laying in the sand, enjoying the sun, sipping on a nice smooth cocktail... Sounds good right??? Especially considering its winter and about 11 degrees here in Chicago. Which brings us to this weekends #30for30 the Sea Breeze.

Sea Breeze was actually one of the first drinks I made as a bartender. Sweet, tart, but very refreshing. A classic summertime drink. The cocktail was born in the 1920s, but the recipe was slightly different than the one used today. The original recipe called for Gin and Grenadine, as it was near the end of the Prohibition era. Ironically I'm posting this drink on the Eve of Repeal Day..

Sea Breeze

1 1/2oz Vodka

2oz Grapefruit Juice

1 1/2oz Cranberry Juice

Pour vodka into an iced highball glass. Fill partially with grapefruit juice and top with cranberry juice. Garnish with a lime wedge, and serve.

Refreshing and sweet this drink follows the renowned principle of balancing strong with weak and sweet and sour. It has a few variations, by adding Pineapple instead of grapefruit makes it a Bay Breeze. It is also closely related to the Cape Codder(Which doesn't use Grapefruit) and the Salty Dog(which doesn't use the Cranberry and is made with Gin)

So while we suffer thru these cold months and your sitting at home waiting for the weather to break, have yourself a Sea Breeze, a get a taste of the summer....

Until Next Time
Mr.Mixologist

Day 9- #30for30 The Gimlet

2010-12-04T00:58:00.000-06:00

The Gimlet is a simple yet good classic drink. No matter how you make it, its a pretty good start up drink for the evening. Its funny most of you have had some sort of Gimlet without even knowing that you ordered one. A Gimlet is made from Gin and Lime Juice. A 1928 description of the drink was: "gin, a spot of lime, and soda" (D. B. Wesson, I'll Never be Cured III). A 1953 explanation of the drink, says that a gimlet is half Gin, half roses lime, nothing more nothing less. Here is the Original recipe for the Gimlet...

Gimlet
2oz Gin
1/2 Lime Juice
1/4 to 1.2 simple syrup
Garnish with a Lime Wedge
Build in a iced rocks glass, and serve.

In Modern time, Gimlets have moved to Vodka, and Tequila as alternates to Gin. So this is one of my shorter posts because well sometimes, as the saying goes, Simpler is better. This is a classic drink that has been around for ages and one that there really is no way of making wrong. Myself personally I enjoy a tequila Gimlet made with Inocente, Olmeca, or Espolon as I'm not a huge Gin fan.

Its funny, that I'm drinking a tequila Gimlet as I type this post. Very quick and easy way to end a busy day. So this is a very versatile, yet very relevant drink still to this day!

Until Next Time
Mr.Mixologist

Day 8- The "Sidecar" #30for30

2010-12-02T18:26:00.000-06:00

In case you guys didn't know this about me, I'm gonna make it clear... I LOVE COGNAC!!! All types. VS, VSOP, XO.. I love it all. Remy Martin, Hennessey, Pierre Ferrand, etc... Cognac is the drink of Champions!!! But that's just in my opinion. But this discussion of Cognac brings me to today's #30for30 classic drink the Sidecar..

The Sidecar is normally made with Cognac, Orange Liqueur(Grand Marnier, Cointreau) and Lemon Juice. The origins of this drink were unclear ant first, but I digged deep into learning about one of my favorite cocktails. I found out that this drink was created shortly after World War 1 in either London or Paris. The Ritz Hotel in Paris claims the Origin of the drink.

The first recipes for the Sidecar appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails and Robert Vermeire's Cocktails and How to Mix Them.

In early editions of MacElhone's book, he cites the inventor as Pat MacGarry, "the Popular bar-tender at Buck's Club , London," but in later editions he cites himself. Vermiere says in his book, "This cocktail is very popular in France. It was first introduced in London by MacGarry, the celebrated bar-tender of Buck's Club." Later on down the line, in David Embry's book, The Fine Art of Mixing Drinks , he credits the drink to an American Army captain in Paris during World War I "and named after the motorcycle sidecar in which the good captain was driven to and from the little bistro where the drink was born and christened".

Now normally I enjoy my Cognac straight up and in a snifter, as a sipping cocktail. But I enjoy a Sidecar as well. So how exactly to make one...

Sidecar
1 1/2 Cognac
3/4 Grand Marnier(or Cointreau)
3/4 Fresh Lemon Juice
Shake all ingredients and strain into a chilled cocktail glass, rimmed with sugar. Garnish with an Orange peel.

Now the classic version of the drink is the one that is posted here, but if you are not a huge fan of Cognac, Modern bartenders have concocted Sidecars with Brandy, Cognac, Gin, Vodka and even Irish Whisky!!! If you are ever in Chicago, Ill definitely make you a delicious sidecar(shameless plug) or if you are in the downtown area go by the WIT hotel rooftop bar and taste their delicious Blood Orange Sidecar in which they use Blood Orange instead of Lemon juice. Gives a completely different take on this classic drink!! As you can see by the photo below I was pleased by this selection!

Until Next time
Mr.Mixologist

Day 7- #30for30 The Pisco Sour

2010-12-01T14:44:00.000-06:00

When I think of South America, as far as spirits and cocktails go, I think Caprihana, Mojito, Cachaca, and Pisco. Ive tasted all of those except for the Pisco Sour. I'm intrigued by this classic because it has some debates about its origin and ways to make the drink.

Both Chile and Peru claim to the origins of this drink. The roots of Pisco itself reach back to the 16th century and stem from Colonial rule. Now what is Pisco exactly? Well it is a Liquor distilled from grapes. Developed by settlers in the sixteenth century as a alternative when the King of Spain banned Wine. The people had to do something with the grapes...

Most accounts is that the Pisco Sour is a variation of the Whisky Sour, which was invented in the early 1920s by American expatriate Victor V. "Gringo" Morris at the Morris' Bar in Lima.The cocktail quickly became a favorite of locals. Soon many of the grand Lima hotels at that time such as the Maury and the Hotel Bolivar began serving pisco sours to their international guests, helping the drink become an international hit. An old advertisement of Pisco Sour was published in 1924 by the Morris' Bar of Lima.

Pisco Sour
2oz Pisco
1oz Lime Juice
3/4oz Simple Syrup
1 egg white
Dash Bitters

Shake hard or blend with ice and strain into glass. The bitters are an aromatic garnish, topping the finished drink, put on top of pisco sour foam.

Now normally Ive either made or drank the drinks that I post.. But this is a new one for me. So ill leave you guys with a video I found on the web that shows, to me, the proper way to make a Pisco Sour...

So I'm on my way to go get a Pisco Sour and Ill be making some at home to test out what i learned in this blog.

Until Next Time
Mr.Mixologist

Day 6- #30for30 The Moscow Mule and a special review of Exclusiv Vodka

2010-11-30T18:06:00.000-06:00

In the 1950s, Vodka took over!!! Before that most cocktails were made with Whisky or Gin. One of the most popular drinks during this time was the Moscow Mule. Doesn't sound too appetizing, but the name refers to the notion that Vodka is a Russian product.

The cocktail was invented in 1941 by John G. Martin of G.F. Heublien Brothers Inc, a spirits and food distributor, and John Morgan of Cock and Bull products(which made Ginger Beer). It consists of Vodka, Lime, and Ginger Beer. An article in the New York Herald Tribune explains the origin of the drink...

"The mule was born in Manhattan but "stalled" on the West Coast for the duration. The birthplace of "Little Moscow" was in New York's Chatham Hotel. That was back in 1941 when the first carload of Jack Morgan's Cock 'n' Bull ginger beer was railing over the plains to give New Yorkers a happy surprise... Three friends were in the Chatham bar, one John A. Morgan, known as Jack, president of Cock 'n' Bull Products and owner of the Hollywood Cock 'n' Bull Restaurant; one was John G. Martin, president of G.F. Heublein Brothers Inc. of Hartford, Conn., and the third was Rudolph Kunett, president of the Pierre Smirnoff, Heublein's vodka division. As Jack Morgan tells it, "We three were quaffing a slug, nibbling an hors d'oeuvre and shoving toward inventive genius". Martin and Kunett had their minds on their vodka and wondered what would happen if a two-ounce shot joined with Morgan's ginger beer and the squeeze of a lime. Ice was ordered, limes procured, mugs ushered in and the concoction put together. Cups were raised, the men counted five and down went the first taste. It was good. It lifted the spirit to adventure. Four or five later the mixture was christened the Moscow Mule..."

Now on to my favorite part of the 30 for 30.. Making and Tasting the drinks I'm learning about.. So... Here is my version of the Moscow mule.. Oh and I changed the name to fit the product I used...

The "Exclusive Ass"(Play on the Mule.. lol)

1 freshly squeezed Lime
2oz Exclusiv Vodka
Dash of Angostura Bitters
Regatta Ginger Beer
Build in a Collins glass, the freshly squeezed lime, add the Vodka, maybe 2 or 3 dashes of the Bitters, then Ice and Top with Ginger Beer. Garnish with the leftover lime..

So a couple weeks ago I got an email to check out and review some Exclusiv Vodka. I jumped at the chance as my personal bar is filling up with hard to find products. So I got it and immediately oped the bottle and took a good whiff of the product. Was blown away... You can almost smell the wheat, as the vodkas Origins take it back to the fields in Moldova, that's near the shores of the Black Sea. So the Russian imprint is definitely there. The one thing I enjoyed most about this vodka was that it was no burn in it as well. Went down smooth, and had a distinct taste, almost like it was "Exclusive"....(Get it, heh heh).

So I didn't want to just have it in a basic Cran and Vodka or OJ and vodka so I paired the old with new and got myself a new take on a classic cocktail!! The "Exclusiv Ass" will be a constant drink at my home bar and as we get Exclusiv here in Chicago, Ill start making them behind the bar.

So the Moscow Mule is def a drink that can be enjoyed by all, esp Vodka Lovers.. So get yourself one next time you are out and about. And when you get to pick up that bottle of Exclusiv try it at home and get yourself a piece of "Exclusiv Ass".Play on the Mule, not literally... well If you like..lol

Until Next time
Mr.Mixologist

Day 5 #30for30 - Old Fashioned

2010-11-29T17:55:00.000-06:00

Old fashioned. Easy. Simple. Straight to the point. Alot of Modern things take alot of dips, and turns, and dives, and complicate things... But doing it the "Old Fashioned" way(as my dad used to say) makes things so much easier. Which brings us to Day 5 of the 30 for 30, the "Old Fashioned"

If you notice a trend with the first 5 posts its been Gin and Whisky. Back in the old days those were the most popular spirits, and most readily available. The first noted use of the Old fashioned was at a gentleman's club in Kentucky in the 1880s, when a patron asked for a cocktail using Bourbon Whisky. The recipe is said to have been invented by a bartender at that club, and popularized by a club member and bourbon distiller, Colonel James E. Pepper, who brought it to the Waldorf-Astoria Hotel bar in New York City. The name Old Fashioned references the combination's age. It is possibly the first drink to be called a cocktail. Now on to what exactly is the old fashioned and the recipe... Well here is the recipe for the perfect Old Fashioned.

Old Fashioned
2oz Bourbon Whisky
2 dashes Angostura Bitters
Splash of water
1 Maraschino Cherry
1 Orange Wedge
Mix sugar, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes, and stir.

There are many ways you can make this drink, as many different bartenders produce this in many variations. I always hear customers say I want a properly made Old Fashioned. Myself personally I don't muddle the fruit into a paste, just lightly just so that it adds a little color to it. But those are for my drinking purposes. For most of my clientele, I use Simple syrup instead of sugar. Simple Syrup eliminates the chance of undissolved sugar being left in the drink and killing that last sip. Or in some cases I use the juice from the Cherry, and leave the muddled cherry at the bottom of the glass.

So if you are in Chicago, The best Old Fashioned Ive ever had(outside of my own of course.. You can come see me at the South Loop Hotel Bar for one. Shameless Plug) is at Zed 451 in the River North section of the city. All the bartenders there make excellent Old Fashioned

So next time you are at the bar and are feeling adventurous, do it the "Old Fashioned" way and enjoy yourself one..

Until Next time
Mr.Mixologist

Day 4- The Classic Martini

2010-11-29T02:16:00.000-06:00

"I Like my Martini Shaken, not Stirred"-Sean Connery as James Bond in GoldFinger

The Martini is by far the most popular drink in the History of cocktails. There are so many variations of a Martini, From Cosmos, to Appletinis, to Chocolate to just about any flavor you want. But there is only one "Classic Martini".

Classic Martini
2 1/2 oz Gin
1/2 oz Dry Vermouth
1 olive or Lemon Twist
Optional- Orange or Angostura Bitters

Pour the ingredients into a mixing glass filled with ice cubes .Stir for 30 seconds .Strain into a chilled cocktail glass. Add a dash of orange or Angostura bitters, if desired. .Garnish with olive or lemon twist

One theory of the origin of the Martini is set in the Knickerbocker Hotel in New York City in 1911. Supposedly, the bartender who created it was named Martini. Another theory claims that in 1870 a gold prospector struck it rich mining gold. To celebrate the miner went to Julio Richelieu’s Saloon for Champagne. The bar was completely out of Champagne so the bartender mixed up a special cocktail. Richelieu gave the miner a small cocktail with an olive in the glass. He called it the Martinez after the California town.

Now whether it was First made in NYC or by some Gold prospectors, this drink is widely the most popular and most well known drink in the world. But an even more important question..... Should a Martini be shaken or stirred???

Shaking the Martini makes it colder. In fact makes it Ice Cold. In the 1950s, most of the vodka that was available was distilled from potatoes. Potato vodka is very oily and by shaking it, disperses the oil. So those that rather had Vodka than Gin for their Martini usually wanted them Shaken.

Some connoisseurs, however, are horrified at the notion of shaking a martini. Shaking is believed to "bruise" the gin, causing it to taste slightly bitter. Shaken martinis also have a cloudier appearance, caused by small ice fragments created when the cocktail is shaken.

So after my research I can contend that its all to your personal taste. Myself personally I enjoy my Martini Shaken lightly with a Lemon peel for garnish. Oh and occasionally I enjoy a "Dirty Martini". But I like my dirty with Beefeater Gin, extra dry and extra dirty..

So if you enjoy Cosmos, Appletinis, and many of the modern day flavored martinis, take a little time and have yourself a classic Martini. I guarantee you wont be disappointed!!

Until next time
Mr.Mixologist

Day 3, 30 for 30- The Negroni

2010-11-28T02:00:00.000-06:00

The Negroni.. Another Gin based classic that Ive grown to love. Best Negroni Ive had was at Death and Company in The East Village in NYC(Shout's out to my main man Jason Littrell and Lane for a great evening of classics).

Funny as I was researching this great drink, the origins are pretty hard to come by. But I found that this cocktail was invented in Florence, Italy allll the way back in 1919. Supposedly the Count at the time, Camillo Negroni, invented it by asking the Bartender to spice up his drink, the Americano, by adding Gin instead of Soda water. Then the bartender went into his creative juices and added a orange slice instead of the normal Lemon to show that its a different cocktail.

After the initial creation, and subsequent success of the drink, the Negroni family founded and opened the Negroni Distillery in Treviso Italy in 1919 and produced a ready made version of the drink sold as the Antico Negroni.

So here's the proper way to make a negroni..

Negroni
1oz Gin
1oz Sweet Vermouth
1oz Campari
Garnish with an Orange Slice
Pour gin, vermouth, and Campari into a chilled Old Fashioned glass over ice; garnish with a slice of orange.

For a longer drink, add Soda water or Shake and strain it into a Cocktail Glass.

My personal view of this drink...Well I think most cocktail experts would say that this drink should be stirred, not built or shaken, whether served on the rocks or up in a cocktail glass. That said, I prefer it on the rocks because you get to enjoy the evolving flavors as the ice melts, and the drink stays ice cold.

The Negroni is a great before dinner drink and definitely one you should try out ASAP. A little bitter but if you want a drink that's classic and a different taste than the norm, this is the one for you!

Until next time
Mr.Mixologist

30 for 30 Day 2-- The Perfect Manhattan

2010-11-27T01:34:00.000-06:00

Whisky... I mean who doesn't love Whisky??? Rye, Canadian, Bourbon, Blended, and Tennessee.. Plenty of selection here you think? Well all of those can be used to make today's classic cocktail, the "Perfect Manhattan".

A little history for this wonderful drink....

History suggests that this drink was created at the Manhattan club in NYC(starting to see a trend here with Classics, but that will be discussed later on in the 30 for 30) for a banquet for then presidential candidate Samuel J. Tilden in the early 1870s. That's a long time for a drink to still be around and be relevant still today. Now while that is the most popular story tracing this drink back to its roots, there are other accounts that it was created by a bartender in the 1860s by a bartender named Black at a bar on Broadway near Houston street in NYC.

Now there are a few different recipe variations but this is the one most commonly used..

The Perfect Manhattan
2 oz Whisky
1/2 oz Sweet Vermouth
1/2oz Dry Vermouth
Dash of Bitters
Swirl with ice to chill, Pour into a cocktail glass, and Garnish with a Maraschino Cherry

The Manhattan is subject to alot of change, variation, and innovation. Ive Been known to play around with the recipe and use lime juice, Cointreau, triple Sec, and many other flavors and ingredients to put a spin on the Manhattan.

There are many ways to enjoy a Manhattan. I prefer the original recipe and made with Makers 46. But here are a few ways that you can enjoy a Manhattan...

Dry Manhattan- No sweet Vermouth, only dry. This drink was made popular by Frank Sinatra and the Rat Pack.
Cuban Manhattan- A perfect Manhattan made with Dark Rum(Appleton, Goslings, or Meyers for the best results).
Royal Manhattan- A perfect Manhattan, made with Crown Royal Canadian Whisky.

So this has easily become a favorite of mine, and hopefully after reading this if you haven't had a Manhattan yet, You'll try one ASAP!!!

Until next time
Mr.Mixologist