After a short hiatus from the blog, I am presenting you with an oscure and mysterious liqueur, but special, that can be enjoyed all year long called 'Creme Yvette' aka Creme d'Yvette. It is finally available in PA at your most of your local wine and spirits shops. Production was stopped in 1969 and Creme Yvette no longer existed. At which time it was referred to as its orginal French name listed above and used in a lot of classic cocktails, such as the Blue Moon, Eve's Garden, and Aviation. As of the Fall of 2009, this intriguing and delish elixir found it's way back on the market.
In 2007, Sean Combs aka 'Puff Daddy' 'P-Diddy' partnered with Diageo for a groundbreaking strategic alliance to oversee and manage all branding and marketing initiatives for Ciroc Vodka. Combs said he wanted to work with Diageo because the company understood that "I'm not just a celebrity endorser, I'm a brand builder. I'm a luxury brand builder." Since collaborating with CÎROC®, Combs has heavily contributed to make this brand a household name. "They're looking for something that tastes like their lifestyle," he said.
For today's post, I will be focusing on my efficient free pour system (count system) when pouring from liquor bottles into a glass or tin. Of course, you will need pourers on top of bottles. I find that the best pourers around are the clear plastic and silver, long spout ones you can be purchase at 'The Restaurant Store' in Camp Hill. They are very accurate, inexpensive, and have a smooth pour flow. Also, get some jiggers to use for juices and mixers. You can always use the jiggers until you feel comfortable free-pouring.
I hope everyone had a great New Years and are ready to mix it up in 2014. This post is the first in a series of posts describing the basics of Mixology and providing you with a foundation and a basic knowledge needed to be an educated and informed drinker. Many moons ago when I took the leap of faith to go to bartending school and become a part-time bartender, which lead to full-time, then management, then teaching, then consulting, and now, writing and blogging. Little did I know that it would carry me to this point of my life. To say the least, it was a rocky time in my life.
"Happy New Years'" , or should I say 'Happy "Bloody Mary" Day'. January 1st is officially "National Bloody Mary Day" and kicks off the Cocktail Calendar every year. It is no secret as to why it has been designated for this date considering it's effectiveness as a great hangover cure for that full night of imbibing. Few things are better in the morning or for brunch than a nutritious and spicy tomato-flavored Bloody Mary. Hair of the Dog, right! You can make it as spicy or mild as you want, add whatever veggies you want, switch out the liquor, or skip it all together.
This discussion is going out to my Aunt Lynne, who is a big fan and enjoys it with a nice glass of Champagne. Not only a favorite ingredient in festive cocktails, such as the Kir Royale, but also for celebratory occasions, like retirements, coronations, and toasting the New Year, Chambord is a premium black raspberry liqueur with a fine French heritage. Chambord stands alone in its category — and in its iconic, captivating packaging. Instantly noticeable on the liqueur shelf with its round, regal, and crown-adorned bottle.
Below is a Q&A with Jon Taffer, fiery and very outspoken world renowned bar expert and consultant from Spike TV's Bar Rescue show, about the latest trends in the industry as he travels across America rescuing failing and struggling bars. I'm sure many of you have seen it or at least heard about it. It's a neat show.
This is a cocktail perfect for sitting in front of the fireplace or to enliven your senses during the cold, wintry season on a snowy night or festive occasion. The mint provides a soothing, calming, and cool effect on the palate as well as the brain. Watch that brain freeze! It presents as an almost clear cocktail without the cherry juice, but with the cherry juice, it gives off a very slight pink hue. I served this cocktail at my private cocktail party this Fall to a bunch of friends and they loved it. Give it a whirl over the holiday season and tell me your thoughts.
A good bartender will listen to his customer's request and, within reason, try to satisfy it. Recommending a particular beer according to someone's preferences, or suggesting a particular bourbon cocktail, or inventing a drink that he/she thinks will suffice. But what about the really outrageous requests? Bartenders were polled and asked "what's the strangest drink request you have received?" Here's what they had to say. I also included some of mine as well.
What's the strangest drink request you've ever heard?