Category Archives: Mixology Mondays

Feeling a Little “Dusty” After St. Patrick’s Day Weekend? Here’s What You Need!…

Hope everyone had a fabulous St. Patrick’s Day! Now for the aftermath cure…does your body feel like it needs some hydration, vitamins and/or some sort of a detox? How about drinking carrot juice, its a great source of vitamin C, D, E, and K. Take it to the next level and add it to a cocktail!  Learn 3 reasons why carrot juice can be your cure and cocktail enhancer!

How can you incorporate carrot juice into your next cocktail? Learn many bartending techniques and skills at a BartenderOne workshop. Bring your friends together for an evening of cocktail creation, laughter and bartending knowledge! 

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What You Need for a Fantastic St. Patrick’s Day Party!

The countdown is on! St. Patrick’s day is already less than two weeks away! What are your plans? Hosting a party or event? Click here to hire a  professional, talented and entertaining bartender for your St. Patty’s Day bash! What’s on your drink menu? If you’re wanting to try something new and move away from green beer.. click here to check out a list of 5 new Irish Whiskeys that are on the market. Your bartender will serve these whiskies in style and with creativity at your event! 

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Do People Drink More in the Winter?

A recent study from the University of Pittsburgh has proven that we do in fact drink more when we’re cold. Not only that, but it’s also been proven that people who live in colder places drink more alcohol than those who live in warmer places.

Researchers have noticed that there’s a correlation between temperatures + hours of sunlight, and how much alcohol people consume. This is because alcohol increases the blood flow to the skin’s surface, which helps to warm us up when we’re cold. So if you’ve ever felt that warm sensation after having a drink, now you know it’s not all in your head and there’s science to back it up.

It can be difficult living somewhere with a harsh winter climate, but at least it’s a great time to be a bartender!

Read more here >>>

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Drinking in Public: A Recipe for Prosperity or Disaster?

Bourbon Street, New Orleans

When it comes to drinking in public, the rules haven’t always been the way they are today.
But in cities like New Orleans, Louisiana, the laws regarding drinking in public have remained very different than they currently are throughout the majority of North America.

It’s not uncommon to see someone walking down the street in New Orleans with a drink in hand, and it’s a policy most local residents hold near and dear to their hearts. Although New Orleans is perhaps the most recognized destination with an open alcohol policy, it’s not the only place where you can take your beer to-go.

A small number of other cities across the U.S. like Butte, Montana and Erie, Pennsylvania also allow open alcohol to be carried through most of the city. More and more cities are looking to get on board with the trend moving forward, in an effort to boost local economies. However, not too long ago it was actually legal to drink in public throughout most of the U.S.

It wasn’t until the 1970s that countries and cities began to outlaw public drinking due to it’s association with rowdy and disruptive behaviour. Meanwhile, this wasn’t the case in New Orleans where the 1960s saw the rise of “window hawking”, when clubs would sell alcohol in to-go cups through a window. Residents of the city claim the overall atmosphere is more open and friendly because drinking in public is allowed.

As for places like Erie, Pennsylvania, the open alcohol policy has reinvigorated the community. Businesses depend on the alcohol sales to help support the local economy, and public drinking laws are imperative to the success of local festivals and street parties that stimulate the economy during the summer by increasing Erie’s popularity as a tourist destination.

What are your thoughts on drinking alcohol in public? Would it cause too much of an increase in drunk and disorderly behaviour, or could it be a viable source of economic development? Read more>>>

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The art of cocktail creation “the Ipour experience”

Grannys liquor

As a follow up to my previous blog “Syrup & Spirit Sundays” I have decided to share my cocktail creation experiences with you. What follows is a step by step breakdown of how our cocktail was created and thought process behind our syrups, infusions, and ultimately the end product!

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Syrup & Spirit Sundays

Syrups & Infusions

Inspired by my experience taking the Bartenderone IBC course, fellow Bartenderone instructor Jay Patience and I decided to undertake a weekly mission to create some “off the beaten path” syrups and infusions. The first step in our mission was a unique and groundbreaking brainstorming session where we were able to discuss a wide variety of ingredients and spirits. We anticipated the best place to start would be an urban market where we were introduced to an array of herbs, spices, and fruits that are not traditionally found in cocktails. The result for us was a countertop full of ingredients fit for more like a cooking class then a mixology experience.

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Mixology Mondays – Punches

Alcoholic Punches

Alcoholic Punches

Hot on the heels of one of the most well-attended Mixology Mondays yet, the March round of MxMo could be even bigger. Hosting the March round (that’s Mixology Monday #47 if you’re counting) is Mike at Hobson’s Choice, and for this round Mike has chosen Punch as the theme.

Punches just seem like a great way to get a group of people socially lubricated on something tasty. While bartenders here in Toronto loves the concept of the hand crafted cocktail, a hand crafted punch is not only a bit of a lost art, but an effective way of articulating the finer points of bartending and mixology on a larger scale. Thinking back to cottage weekends when we were younger, there were few summers when we didn’t dump a bunch of booze in a bowl and mix it up with some fruit juice on Saturday, then wake up on Tuesday wondering what the hell went wrong. Even drilling a hole in a watermelon and filling it with Gin is a bit of a primitive punch, although I think today’s offerings are a little more refined and tasty.

Chuck Norris doesnt throw up when he drinks too much... he throws DOWN!!!

Chuck Norris doesnt throw up when he drinks too much... he throws DOWN!!!

Chuck Norris

225mL Sailor Jerry Spiced Rum
100mL Navan Natural Vanilla Liqueur
45mL Domaine de Canton
60mL Lemon juice
225mL Apple juice
100mL Pomegranate Juice
10 dashes of Fee Brothers Lemon Bitters

Combine all ingredients in a juice jug and chill for 1-2 hours before service to prevent dilution. Pour chilled mixture into an iced decanter or punch bowl lined with apple and lemon slices.

Makes 1-12 servings depending on how much of a pussy you are. The image of the can on the right has nothing to do with the punch recipe, I just thought it was funny… Chuck Norris doesn’t need an energy drink!

“Punch in the Grill”

500ml Sailor Jerry rum
1.5l peach juice
60ml lime juice
Whole Pineapple, orange and peaches.

Grill slices of pineapple and peach. Brulee orange segments. Allow to cool back to room temperature.
In your grandmothers crystal punch bowl, combine liquids and fruit pieces. Add 2 frozen water balloons (Chambord bottle sized/ balloon removed)
Have guests bring their own pimp cups. YEAH-AH!

“24 Hour Karate School” aka “Punch with a Kick”
24 hour Karate School

Inspired by Duggan Mcdonnell’s (Cantina / San Francisco) Tangerine Collins. I have given his recipe a few roundhouse kicks of my own, to end up with this Punch that even Chuck Norris would drink….and Mos Def would rap about.

Mos Def would be proud

Mos Def would be proud

300ml Shochu (preferably sweet potato based)
180ml Hendrick’s gin
300ml Freshly squeezed Clementine juice
60ml Freshly squeezed Lime juice
120ml Simple syrup
30ml Campari
4 dash MacMonster O.J bitters
2 dash MacMonster ODB bitters
Cava or Prossecco (to serve)
Flamed Orange zest (to garnish)

in a large container combine all ingredients(except sparkling wine) and chill for at least an hour. Fill a large pitcher with and fill with chilled mixture. Stir well. Strain into chilled coupe glasses(appprox 2/3 full) and top with Sparkling wine. Garnish with flamed Orange zest and serve.
This will serve a minimum of 8 drinks, depending on your glassware.
HI-YA!

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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 – Money Drinks

Great topic this month, Money Drinks!

Present at this months drink tank… Nishan Chandra of Blowfish, Renata Clingen ex. Teatro, Gavin MacMillan of B1, Rob Montgomery of the Miller Tavern, Scott McMaster, consultant. Cheerleader…Caitlin Mason

Click here to see this months host – http://beersintheshower.blogspot.com/

First to the bar for Money Drinks…
Rob Montgomery – KFC Sazerac
Kentucky bourbon, Fig jam and Caramel liquer

Rollo double straining his KFC Sazerac

I had seen a version of this cocktail on the menu @ Lab in London, England circa 2000. Having never tried it I continued to experiment with variations over the years. This is now my go to recipe when people say they don’t like whiskey or whiskey cocktails. 60% of the time it works all the time. Scratch that. It always works. 🙂 The fig jam and Caramel liquer take the place of the sugar in a traditional Sazerec, while adding complexity and depth with their respective flavours.

The KFC Sazerac in all its glory... delish!

The KFC Sazerac in all its glory... delish!

Splash of water
1 Barspoon of fig jam
50ml Bulleit Bourbon
15ml Caramel liquer
1 drop Peychaud bitters
10ml Absinthe
orange twist (to garnish)

Take 2 double old fashioned glasses and fill 1 with ice. In the other combine the fig jam with the water and stir well to combine. To the jam slurry add the bourbon, caramel liqueur and Peychaud’s bitters. Add 2-3 lumps of ice and stir well. Jettison the ice from the second glass and add the Absinthe. Coat the inside of the glass and throw the rest out. Fine strain first mixture into the prepared glass and garnish with an orange twist.

Serves 1

Up next was Gavin MacMillan – Million Dollar Manhattan

Gavin's Million Dollar Manhattan

Frankie from Bar Chef does a version of this one with a cold smoker, I like it just as is…

75mL Crown Royal XR
25mL Sweet Vermouth
3 dashes JT Decanter Bitters
3 Amarena Cherries for Garnish

Stir over cold fresh ice, strain and enjoy

Renata Clingen – Winter Mojito

Winter Mojito

Renata preparing the Winter Mojito

45mL Angostura 1919
15mL Maple Syrup
6 Cranberries Muddled (plus 2 for Garnish)
12 mint leaves
120mL Ginger Beer
30mL Soda Water

The Winter Mojito - Festive and Delicious

The Winter Mojito - Festive and Delicious

Scott McMaster – Rising Star

Scott McMaster shakes up the Sake Cocktail converter - Rising Star

Scott McMaster shakes up the Sake Cocktail converter - Rising Star

60mL Soju or Nigori Sake
30mL Umeshu “Choya 23”
2 spoons Kiwi Mango Preserve
1 dash Grapefruit bitters

The Rising Star dispells a lot of pre-conceptions about Sake

The Rising Star dispells a lot of pre-conceptions about Sake

Nishan Chandra – Flying Grouse

Nishan Chandra of Blowfish with the Flying Grouse

Nishan Chandra of Blowfish with the Flying Grouse

60mL Famous Grouse Blended Scotch Whiskey
3 dashes Lemon Bitters
30mL Roses Lime
60mL Lime Juice
30mL Agave Nectar
Top with Sparkling water

As our first attempt at joining in with Mixology Mondays globally we had a good time, and look forward to hosting one in the future! Thanks to all who participated! Until next month…

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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
ÂĽ oz ice wine maple syrup
ÂĽ 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…. It’s Brown Butta YO!”

30ml fresh lemon fresh lemon juice
15ml Gomme Syrup
50ml Brown Butter “washed” 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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