Image
lushlady:

I miss Manhattan, so I had one. This one was whipped at the Porter with Black Maple Hill bourbon. This bourbon is from Heaven Hill distillery, which is the largest, independent family-owned distillery in Kentucky. At about 8 years old, 95 proof, balanced and smooth, it made for a perfect Manhattan. 
Photo credit: Lush Lady

lushlady:

I miss Manhattan, so I had one. This one was whipped at the Porter with Black Maple Hill bourbon. This bourbon is from Heaven Hill distillery, which is the largest, independent family-owned distillery in Kentucky. At about 8 years old, 95 proof, balanced and smooth, it made for a perfect Manhattan. 

Photo credit: Lush Lady

Video

Ricky Gomez thinks nothing beats a classic spill at the bar, as long as it’s on you not the customer. As Ricky loves to have fun and claims he’s “your huckleberry” he felt it necessary to enter this year’s competition after watching last year’s videos. 

Video

Sean Frederick made his famous Street Meat cocktail featuring All Night Long by Lionel Richie…

Video

Mike Parrish is no virgin to cocktail competitions, as he has placed in three other competitions in the past.  Mike says the Remixology competition was challenging from the get-go and the competition was fierce, but with some creativity he prevailed!

Video

Natalie Jacob was once lucky enough to be bartending for a young lady who threw up in the cup of water she was served, to then push the cup back towards Natalie.  Only to then start making out with the dude who walked up behind her.  But as Natalie’s quote to live by says: “You will always find light after darkness…” 

Text

Behind the Stick by: Justin Noel

Is this you???

If you go into any bar or lounge these days, just take a look at what’s going on.  Anyone fancy a guest?  Well if you are as tech savvy as every other American out there you’ll notice that there is a large amount of phone going on.  Someone is either texting or tweeting or updating Facebook, etc. about their life goings at the bar.   We’ve been brainwashed into thinking that interacting with our phones and posting our whereabouts and updates is living.  Ok, so maybe you want to let your friend know where you are or what great cocktails you are consuming, at let’s say 1534 :).  These things are all well and good, but what I have started to notice is that the fine art of verbal communication and conversation has been some what lost in this new modern world of iphones and droids. 

Understand that I am not advocating against the use of phones at the bar.  This is not a rant or a complaint.  Just an observation into what I have seen going on in the nightlife scene. 

We’ve  all been guilty of it, and to some extent these modern devices have become essential to getting business done; but whatever happened to the actual interaction at the bar instead of the virtual interaction going on?  It seems as though people are more interested in striking up a conversation with their Blackberry instead of the bartender, or worse, the attractive woman next to them who is obviously slowly drinking her Floradora, waiting for you to say something to her.  What’s even worse is that it seems as though an increasing amount of bartenders are content with this behavior.  As a result, I have slowly started to notice that while not only have the customers lost the fine art of conversation, but the new breed of bartenders are not as social. At the sight of this I believe one Jerry Thomas would be turning over in his grave. 

Bars are social havens.  That is the reason why in the dead of winter with 4 feet of snow on the ground we leave the comfort of our own homes and apartments and drudge over to our local for a pint.  Not to go there to post pics on Facebook or become Mayor of the bar on 4square, I go to bars for the what might happen. I bartend for the social interaction, and I do what I do because I get to meet some very interesting people, talk up some very gorgeous women, and listen to some real idiots, but I wouldn’t have it any other way.

So how do we change the mindset of these new bartenders slightly lacking in social skills, and shakeup these scenes we’ve seen at bars all across the country?  My suggestion, and something I have done at
1534, is to make up funny rules.  These rules are the complete opposite of a very well known bar, and I put them on my menu to not only be cheeky, but as a conversation starter.  You would not believe how many people end up asking the bartender about rule number #7 (must sing to any power ballad) or how many guys point to rule number #5 (attempt courtship) to the cute girl at the bar.  I also think rewarding the lack of use of the phone at the bar would also make for a fun environment.  Do a type of earth hour thing where you tell everyone seated at your bar that if they cannot use their phone for 30mins you will give them all a shot.  See what happens.  I predict conversation, actual human interaction, and about 45mins will go by before anyone realizes they haven’t looked at their phones.  So let’s pick up more pints and less iphones, more picking our heads up to acknowledge the guest than to turning our heads down to look at our droids, and lets only use our blackberry’s at the bar to take pics of the drink, shots you’re doing with your new best friend the bartender, or the cute blonde who you just got a number from.


Floradora:

2oz Gin
.75oz fresh lime juice
.75 oz Raspberry syrup or house made grenadine  
Add ingredients in a mixing glass.  Shake with ice.
Strain into a highball over fresh ice or crushed ice.
Top with Ginger ale
Lime wedge Garnish and Raspberry


Image
The simon ford daiquiri- 1 3/4oz Plymouth gin 1/4oz maraschino liqueur 3/4oz fresh grapefruit juice 3/4oz fresh lime juice 1/4oz agave nectar 2 basil leaves Prep: rip 2 basil leaves, place inside mixing glass and add all other  ingredients. Shake with ice and then double strain into a cocktail  glass. Garnish with a basil leaf. Note: this drink is a play off of the legendary Hemingway daiquiri. And  as an ode to a legendary figure in the gin realm, the simon ford  daiquiri has been borne. I salute you gin messiah!
By: Tim Cooper

The simon ford daiquiri-
1 3/4oz Plymouth gin
1/4oz maraschino liqueur
3/4oz fresh grapefruit juice
3/4oz fresh lime juice
1/4oz agave nectar
2 basil leaves
Prep: rip 2 basil leaves, place inside mixing glass and add all other ingredients. Shake with ice and then double strain into a cocktail glass. Garnish with a basil leaf.
Note: this drink is a play off of the legendary Hemingway daiquiri. And as an ode to a legendary figure in the gin realm, the simon ford daiquiri has been borne. I salute you gin messiah!

By: Tim Cooper

Image
Hey All, I wanted to Thank Everyone who took the time to submit  their song inspiration and cocktail creation to participate in Appleton  Reserve Remixology 2011. Coming back from Tales of the Cocktail with the  deadline that Wednesday made it very difficult I truly understand because believe me when I say  I needed a full week to recover this year. So Thank You very much and  to be honest you all didn’t make it very easy for me to choose. Every  single entry was extremely well thought out and exactly what I was  looking for. Music is a major part of my bartending life. We listen  music when we set up the bar to get ready for the night. We listen to  music that gets us into the zone or even through a tough night. We  listen to music to break down the bar and wind down. This is where  REMIXOLOGY originated music & cocktails are very important partners  in what we do! Thank you so very much to all of you and next year  perhaps we will have the finals at Tales of the Cocktail instead of  submitting when we are all trying to recover from a long week of fun,  comradery & and a bit of debauchery! Here is the schedule of the Semi-Finals if you are around please come down and join me for a cocktail. I would love to see you! RSVP at info@contemporarycocktailsinc.com
Monday 8/8/11SF, Smugglers CoveMonday 8/15/11Miami, The StageMonday 8/22/11Boston, DrinkMonday 8/29/11NYC, Lani KaiIf you are interested in following us through to the finals Sept 19th follow us at facebook.com/contemporarycocktails or facebook.com/willyshine
Big Respect,
Willy Shine

Hey All, I wanted to Thank Everyone who took the time to submit their song inspiration and cocktail creation to participate in Appleton Reserve Remixology 2011. Coming back from Tales of the Cocktail with the deadline that Wednesday made it very difficult I truly understand because believe me when I say I needed a full week to recover this year. So Thank You very much and to be honest you all didn’t make it very easy for me to choose. Every single entry was extremely well thought out and exactly what I was looking for. Music is a major part of my bartending life. We listen music when we set up the bar to get ready for the night. We listen to music that gets us into the zone or even through a tough night. We listen to music to break down the bar and wind down. This is where REMIXOLOGY originated music & cocktails are very important partners in what we do! Thank you so very much to all of you and next year perhaps we will have the finals at Tales of the Cocktail instead of submitting when we are all trying to recover from a long week of fun, comradery & and a bit of debauchery!

Here is the schedule of the Semi-Finals if you are around please come down and join me for a cocktail. I would love to see you!
RSVP at info@contemporarycocktailsinc.com

Monday 8/8/11
SF, Smugglers Cove

Monday 8/15/11
Miami, The Stage

Monday 8/22/11
Boston, Drink

Monday 8/29/11
NYC, Lani Kai


If you are interested in following us through to the finals Sept 19th follow us at facebook.com/contemporarycocktails or facebook.com/willyshine

Big Respect,

Willy Shine

Image
Shake Down Highball
Ingredients:
2oz Appleton Estate Reserve
0.50 Lemon juice
0.75 Ginger agave nectar
Muddled fresh berries
Top with soda
Garnish: 2 raspberries & 1 blackberry on a pick
Ice: Kold Draft or cubed ice
Glass:
Highball
Preparation:
Add 2 raspberries and 2 blackberries into your shaker and muddle. Add  the rest of the ingredients by order of the recipe. Add four Kold Draft  cubes and shake. Strain ingredients over fresh ice into your highball  glass and top soda and stir. Garnish with 2 raspberries & 1  blackberry on a pick.
Ginger Agave Syrup: Equal parts fresh extracted ginger  juice and agave syrup. Bottle and shake vigorously. Note- being that  this is a fresh ginger mixture, the ginger will start to lose potency  after 3 days. Hence, this will need to be made every 3 days.

Shake Down Highball

Ingredients:

  • 2oz Appleton Estate Reserve
  • 0.50 Lemon juice
  • 0.75 Ginger agave nectar
  • Muddled fresh berries
  • Top with soda
  • Garnish: 2 raspberries & 1 blackberry on a pick
  • Ice: Kold Draft or cubed ice

Glass:

Highball

Preparation:

Add 2 raspberries and 2 blackberries into your shaker and muddle. Add the rest of the ingredients by order of the recipe. Add four Kold Draft cubes and shake. Strain ingredients over fresh ice into your highball glass and top soda and stir. Garnish with 2 raspberries & 1 blackberry on a pick.

Ginger Agave Syrup: Equal parts fresh extracted ginger juice and agave syrup. Bottle and shake vigorously. Note- being that this is a fresh ginger mixture, the ginger will start to lose potency after 3 days. Hence, this will need to be made every 3 days.

Image
Kingston Crusta @ Prospect in SF by Brooke Arthur

Kingston Crusta @ Prospect in SF by Brooke Arthur