Tag Archives: Bartending

MxMo.to – Tea Cocktails

Welcome to this months MxMo, before we start a special thanks to Cocktail Slut for hosting. Schedules didnt permit as large a gathering in Toronto as we would have liked this month, but Rob Montgomery came through with flying colours with “God Save the King” aka “Royal Gin Fizz”

God Save the King with home made MacMonster Bitters

God Save the King with home made MacMonster Bitters

Adapted from the “Silver King” from Wylie Drufresne’s restaurant WD-50 in NYC. A deceptively simple drink that is truly greater than the some of it’s parts. The “Silver King” contained no tea, so I set about to add some. My first attempt of tea infused sweet vermouth was tasty, but lacked a little punch. Digging around the fridge I found a bottle of Lyles Golden syrup. Perfect (give it a try instead of regular simple syrup in your favorite recipe). Once the ratios were right, I added a few drops of vegetable based red food coloring to give the drink a nice royal glow.

60ml London Dry Gin (I used Brockmans but any top shelf will do)
30ml fresh lemon juice
30ml fresh lime juice
45ml Royal Red Sizzurp**
1 dash MacMonster ODB bitters
1 egg white (approx. 30ml)
30ml sparkling water
Orange slice (to garnish)

Combine first 6 ingredients in boston glass and fill with ice. Shake it like you mean it. Then shake some more. Strain over fresh ice in a collins glass. Top with sparkling water. Garnish with orange slice and a straw. Serves 1. Word.

**Royal Red Sizzurp

360ml Strong Brewed Earl Grey Tea
120ml Lyles Golden Syrup
30ml Sweet Vermouth (I used Martini)
6 drops veg based red food color
Combine in a small pot and warm slightly to speed dilution
Will keep in the fridge for 3 weeks before losing freshness.

You can reach Rob at www.themiller.ca where he presides over the bar, or also at kidcampari@gmail.com

If you twit, you can keep up to speed by following @kidcampari, @mcmasterlive, ar @bartenderone

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Mxmo.to – Mixology Mondays in the BartenderOne test kitchen

MxMo (short for Mixology Mondays) is a global online meeting among bartenders who work towards making great cocktails around a specific theme (Hard Drinks, Punches, Vermouth Based Cocktails etc.)

Rob Montgomery and I have been keeping an eye on MxMo for the past 18 months, and have had many conversations about starting up one of our own to boost cocktail culture in Toronto. We finally thought that it was time we stopped paying lipservice to making better cocktails and actually did something about it.

On Movember 30th, (yes Movember, check it here www.movember.com) a small group of bartenders from around our city gathered to work on some interpretations of “Holiday Cocktails.” The timing seems relevant as we move into the busy holiday event season, who wouldnt want an excuse to have a great holiday cocktail?

First up was a welcome cocktail called the Honey Julep, a recipe of mine featured in the recent Drambuie re-launch recipe book. The sweet and sour pink grapefruit juice complements the Drambuie really well and allows the freshness of the elderflower and mint to shine through. This drink is perfect for summer, or a winter holiday getaway to a place that reminds you of summer.

Honey Julep

50ml Drambuie

15ml St Germaine Elderflower Liqueur

15ml Lemon Juice

30ml Ruby Red Grapefruit Juice

2 dashes of Angostura Orange Bitters

8-10 Mint leaves

Directions: Muddle mint leaves and bitters in a Boston Glass, add remaining ingredients and shake over cold fresh ice. Double strain over crushed ice in a highball glass, and garnish with a mint sprig.

Next up was Ryan Powell with another Scotch based drink, his Maple Movember Manhattan.

Cocktail #2: Maple Movember Manhattan
2 oz Chivas Regal 12 Year Old
¬ľ oz ice wine maple syrup
¬ľ oz egg white
2 dashes Angostura bitters
Dry shake ingredients vigorously to properly froth the egg white then add ice and shake again. Double strain into a rocks glass filled with crushed ice and sprinkle nutmeg on top to garnish.
Optional: Brule a misted Aberlour 12 Year Old on top.

This cocktail was inspired from a Manhattan. For me, winter holidays and scotch go hand in hand. I replaced the sweet vermouth with the ice wine maple syrup because that’s I wanted something a little sweeter and the maple syrup pairs well with the apple notes in the Chivas. The egg white was added to bring a creamy texture to the cocktail, which again is popular amongst holiday cocktails. The Angostura bitters adds a fantastic holiday spice to the cocktail as well as the nutmeg sprinkle on top. For a little more showmanship and to add a little more strength to the cocktail, you can mist Aberlour over the cocktail and gently brule it. The sherry notes from the Aberlour adds a nice touch to the nutmeg, maple, apple and spice.

Next up was Alejandro Giraldo with a Spanish inspired Cazadores Saludable.

50ml Cazadores Tequila
20ml Pama Pomegranate liquor
60ml Pink grapefruit juice
20ml Lemon juice
15ml Agave nectar

Shake ingredients vigorously with ice then double strain into a chilled martini glass and garnish with a fresh mint leaf.

Rob Montgomery stepped up with his “Ho Ho Ho‚Ķ. It‚Äôs Brown Butta YO!”

30ml fresh lemon fresh lemon juice
15ml Gomme Syrup
50ml Brown Butter ‚Äúwashed‚ÄĚ Jack Daniels
Lemon twist(to garnish)
Combine liquid ingredients in Boston glass and fill with ice.
Stir well for 60 seconds.
Strain into chilled coupe glass. Spritz twist over the top, wipe around the rim and float skin side up.

Scott McMaster (aka Dr. Evil) took to the bar with Cocktail #4 An Evil Christmas

30ml Skinos
15ml jager
5ml lime juice
30ml White cran

Combine in boston over ice and shake
Garnish with frozen cranberry

The boys from Skinos were kind enough to drop off a couple of bottles of their product back in the summer, and Evil thought it would be a good opportunity to try using the pine flavour of the Mastica in a holiday cocktail. It is the best cocktail we’ve had with Skinos which has an admittedly unusual flavour profile. If anyone else has had success with Skinos, we’d sure like to hear about it, as I’m sure the boys from Skinos would as they make their foray into the cocktail world.

Finally. in the spirit of getting away for the holidays, we thought it would be nice to end with an Aviation Cocktail. I really like the flavour of Creme de Violette, and Maraschino Liqueur is hard to hate at the best of times. Although they can sometimes be hard to find, I’m sure if enough people ask for it, they’ll become more readily available… they’re certainly worth the effort.

Present at the innaugural Toronto MxMo were: Alejandro Giraldo, Ryan Powell, Rob Montgomery, Caitlin Mason, Gavin MacMillan, Jessica Klug, Scott McMaster.

Absent: Elan Marks, Nick Nemeth, Renata Clingen, Nishan Chandra

For more tips on setting up a great holiday bar Click here

and if you’re really serious about getting into bartending and want to train with some of the best bartenders in the business, click here to see the next training dates with BartenderOne

The next global Mixology Monday will be taking place on December 14th… same bat time, same bat channel.

Click here to see the next event on Facebook

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Flair Bartender Profile-Up close and personal with Dario Doimo

Name: Dario Doimo

Nationality: Italian

Age: 26

Years Bartending: 9 (8Flair)

After seeing Dario Doimo win Legends of Bartending 10, I really became a huge fan.

I got the chance to meet Dario Doimo for the first time at SuperFlair in Windsor Ontario in May of 2009.  That was an amazing competition which saw Dario place third in an all-star line up including Rodrigo Delpech, Danilo Oribe, and Vladymyr Buryanov to name a few.

I caught up with Dario again in September at Kahunaville in Las Vegas and saw him perform a flawless routine at his home bar as a part of the nightly shows they do.

Here is my interview with Dario Doimo.

Q- How did you get into Flair Bartending?

A-My brother got me into the world of Flair Bartending.  He took a Flair Bartending Class, and when I saw what you could do with a bottle and tin I was shocked!

Q- Where can people see you live in action?

A- I am working at Kahunaville at Treasure Island.

Q- Other than yourself, who is your favourite Flair Bartender?

A- ¬†Well, I don’t really have just one, but I respect people like Rodrigo Delpech and Danilo Oribe for their passion,and determination to win.

Q- What is your favourite Flair bar?

A- I enjoy every flair bar because it’s always a good time. ¬†Kahunaville is the place to be. ¬†They have Flair shows there 4 nights a week.

Q- To date, what is your greatest flair achievement?

A- For sure it was winning Legends of Bartending 10. ¬†Since I started flairing, I’ve always dreamt to win that one, and after a couple of years of hard work, I won! ¬†It’s a dream come true!

Thank you to Dario for taking the time to do this interview.  We hope to see some great things in the near future.

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Flair Bartending at City Chase Competition Toronto

Two weeks ago, BartenderOne was asked to host one of the challenges in this years City Chase Toronto.

City Chase is based on the Amazing Race concept, where teams of two, compete to complete 10 tasks (out of a list of 40) in the fastest time possible.  The tasks are scattered all over Toronto, and contestants are given a clue sheet as to where the tasks may be located.  Team are permitted to walk, run, or take public transit.  Wheels such as bikes, or roller blades are not permitted, as well as any form of private transportation, such as cars, motorcycles, etc.

The winners of this race will receive new Blackberry phones, and qualify for the National finals where they will have a chance to win a 2010 Mitsubishi Lancer!

The BartenderOne challenge was simple. ¬†Make a Cosmopolitan with a little working flair. ¬†First, I instructed one of the team members how to make the cocktail, then I showed the other how to toss a rocks glass from their right hand to left behind the back, and finally how to pour a Cosmo into the glass…on their head!

Some teams caught on quickly during the training, and had little trouble executing the moves.  Other teams had great difficulty with this challenge, costing them valuable time in the race.  A few contestants even poured the cocktail  directly on their face, missing the glass entirely!   However difficult it proved to be for some teams, we did not have any teams leave without completing the task.

Whether they got it on the first or second try, or they spilled all over themselves, every contestant that stopped by appeared ¬†to really enjoy the challenge and that’s what it’s all about.

The event was a great success, and I would definitely like to compete in the race next year.

BartenderOne was happy to be a part of this event.

To compete in upcoming City Chase events, click here to register.

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