Consulting

Recently, I have received a lot of requests from clients for non-alcoholic concoctions in addition to their cocktail menu for the kiddos, designated drivers, and non-drinkers in attendance...In the cocktail world, these kind of drinks are referred to as "mocktails"...I'm sure most of you have heard this term before...Because I'm all about 'serving the people', I am offering up some mocktails to serve at your next event or party that will certainly 'raise the spirits' of those guests and make them feel a part of the celebration...You can check my testimonials to see the impact of these mockt

To celebrate "National Rum Day" on August 16th, I am offering up a little historical perspective on the Caribbean spirit and some great cocktail recipes.

So you're having a party or event and you're interested in hiring a Professional Bartender/Mixologist to take care of you and your guests? Great choice! But how do you evaluate Professional Bartenders and which service is the best for you? After all, it is a profession that many people are unfamiliar with. Here are the questions you should ask before you consider hiring a Professional Bartender/Mixologist. Make sure your Bartender /Mixologist meets all or most of these requirements. Otherwise, you aren't getting your money's worth -

Here is a continuation of the last post...Some are simple to make at home while others are a little more complex, but well worth it if you're planning a function or want some special cocktails.

Champagne Celebration

• 1 sugar cube saturated with Peychaud's bitters
• 1/2 oz VSOP Cognac
• 1/2 Cointreau
• chilled champagne

In a champagne flute, place sugar cube with bitters. Add cognac and cointreau. Slowly fill with cold champagne Try to chill cognac and cointreau in fridge prior. Garnish orange spiral.

Below you will find fabulous cocktails never released before and exclusive to all of my loyal followers and potential clients. I've been waiting to unveil these splendid concoctions till the right time and now is the right time since business is picking up and my fall and winter months are getting filled. You can have one of these served to you and your guests' at your next event or party.

Tis the season to make fresh syrups, purees, and mixers for your favorite cocktails or non-alcoholic beverages. This is the time of year when many fruits and veggies are fresh and at their peak and what better way to add some life and freshness to your drinks.

Fresh Lemon Sour

Berry Lemonade - Boise, Idaho

1 3/4 oz Revolution vodka
Handful of fresh local berries
3/4 oz fresh lemon juice
1/4 oz housemade simple syrup

Combine all ingredients. Add more lemon if you prefer tart libations and more simple syrup if you prefer sweeter drinks. Serve.

With the summer reaching it's halfway point and the fact that I haven't done a cocktail recipe post in a while, I decided to offer you what is hot right now in the cocktail world. Many of these cocktails are from all parts of the stratosphere.

The Charter '77, the most popular drink at a trendy Czech-owned bar, gets its name from a 1977 civic initiative that championed civil rights in communist Czechoslovakia.

When attempting to create a 'great' cocktail, there are a few key concepts to keep in mind

Today is "National Grand Marnier Day" (July 14th).  It was a sunny day in April of 1827 (no, I wasn't there) with flowers blooming and the promise of a delicious summer full of fruit trees blooming high, when Jean-Baptiste Lapostelle decided to start a fruit distillery in France.  Jean-Baptiste's granddaughter married Louis-Alexander Marnier, combining two families into one.