Death to the Maraschino

Since I was a child, I have detested the bright red, waxy orb what may as well have been soaked in formaldehyde that someone tried to pass off as a cherry. That is not a cherry! I know there are plenty of people asking for extra cherries in their Shirley Temple, I am not one of them.

Thirty dollars, a giant jar, some creative simple syrup, a bottle of brandy and sore fingers from two hours of pitting cherries yields and indescribably tasty treat-- Brandied Cherries!

There are tons of recipes online. I like to improvise from the traditional and go with my taste buds on what to toss in the jar, but vanilla, clove, cinnamon and honey are good places to start for working up a good syrup to drown luscious summer fruit in for six weeks. Get creative and go for spicy with adding peppers or even wasabi. The possibilities are endless.

I will even go the adventurous route and swap the brandy out for bourbon or rye, I have even tried my hand with gin with some interesting results. Hey, you never know until you try, try and try again.

So after you worked yourself half to death pitting and canning... What do you do with the fruits of your labor? You can simply swap them for the Maraschino's in Manhattans, Old Fashions, Dirty Shirley's and Sours with great results. But you can do better than that, can't you?

Depending on what hybrid you have developed, you can work them in with ease to create awe inspiring libations full of life for your guests to enjoy.

Virgin Luck
1.5 oz Square One Cucumber Vodka
.75 oz Cointreau
.75 oz Fresh Lime
.75 oz Simple Syrup
5 muddled Sour Berry Cherries (I used extra lemon and tossed some Sour Patch Kids in the jar)
Shake and double strain up
Garnish with a cucumber spear and two cherries (I'm sure you can get a visual based on the name of the cocktail)

Beer Me!

Summer is officially here (even in Reno) and that means BEER! There is nothing quite as refreshing as a cold one on a hot day. I've got something to put some pep in your tired old beer's step. Beer Cocktails, they are all the rage right now. We can skip the usual Bee Sting, Turbo Corona and Car Bomb-- the powers at be are shaking up something much more extraordinary for your enjoyment. Try these on for size...

The Bee's Knees
1 oz Silver Tequila
.75 oz Fresh Lemon Juice
.75 oz Honey Simple Syrup
Shake, strain into a Pilsner Glass top with your favorite light beer. Corona works well, but I like it will Pilsner Urquell. Garnish with a Lemon Zest

Gingers Kick Back
1 oz  Domaine de Canton Ginger Liqueur
.75 oz Ginger Simple Syrup
.5 oz Fresh Lime Juice
1 oz Ginger Beer
Pour this one straight into a Pilsner Glass, no shaking necessary and top with an Irish Red Ale.
*This one is for my good friend Andy: Facebook received criticism after a 'Kick a Ginger' group, which aimed to establish a "National Kick a Ginger Day" on November 20, acquired almost 5,000 members... Bartenders defend those of Irish decent as they are generally big drinkers, thus fueling our livelyhood

Walk the Dog
1 oz Rye Whiskey
.75 oz Amaretto
.75 oz Honey Roasted Peanut Simple Syrup
Shake, strain into a Cocktail Glass top with Newcastle. it would be worth the effort. Dash with Orange Bitters and Garnish with a Flamed Orange Zest
*In England "Walking the Dog" was a generally used excuse to swing by the local pub for a pint.

I'm still working on developing more of these type of cocktails. It's a fairly untapped genre (at lease in my parts) so I am concocting more of these hybrid libations and trying to develop the very best. There are many simple blends involving beer and champagne or beer and a sweet liqueur, but I have found that most of these lack complexity or worse, lack drinkablitiy. I plan to drink my way to the bottom of this issue in pursuit of the ideal Beer Cocktail.

Chemistry

Chemistry: 
n chemistry [ˈkemistri]
(the science that deals with) the nature of substances and the ways in which they act on, or combine with, each other

This principle applies to the Bar in so many ways-- the ingredients in the cocktails, the atmosphere of your bar, the relationships you have with your guests and the one that I believe to be the most important-- the chemistry between bartenders. 

The dynamic created behind the bar sets the tone for what your guest experiences during their visit. Bad chemistry between bartenders is a recipe for disaster and more importantly, empty pockets. Bar patrons do not want to be bothered with subtle bickering or any irritation you may have with your co-workers. Due to the personal nature of the relationships most bartenders have with their clientele, you may feel comfortable enough to bitch about how shitty of a job the other bartender is doing. it's best to just avoid the problem of having anything to bitch about.

With that being said, to all you hiring managers out there, please remember how crucial it is for your bar to be worked by tenders who work well together-- and how devastatingly toxic the wrong combination will be fir your profit margins.

So how do you create a stellar dynamic between people who may not even know each other? 
-First, by creating a workable bar situation where all parties are held accountable and encouraged to have excellent bar habits. Cleaning, flagging bottles, putting things where they go, stocking and generally taking pride in your bar makes a better environment for everyone. It sets the tone for the shift when you come into a nice and tidy bar that is stocked and ready to go. Animosity can spur from one person feeling like the other is not equally contributing. This issue is easily avoided by setting high standards for bar maintenance. 
-Second, have good training practices. All bars have different dynamics, but all Bartenders should be encouraged to learn together and share information. Teaching each other is an effective means to creating a strong working bond and appreciation for one another.
-Third, trial by fire. You don't have all day, don't waste your time trying to force the square peg in the round hole. Set up a time limit for a trial period, be up front in the interview and when hiring. You and your current staff should be able to tell fairly quickly if things work or not. If they don't, move on. Don't waste your time or theirs, pull the trigger and get on with it. The bar industry is no place to let them down easy. Be clear, direct and honest. Telling someone why they aren't the right fit isn't only fair, but it can give someone another opportunity to be the right fit somewhere else.

Keep the chemical reactions firing in your establishment. You can't force chemistry, but much like striving for the perfect balance in a cocktail, finding the perfect combination of bar personalities takes time and patience-- it takes trial and error. You may find combinations that are workable and even good, but if you stubble upon the perfect coupling, give them a raise and hang on tight. Customers will come in droves, banging down the door for the right dynamic. There is something so magnetic about bartenders who play off of one another, joke, get along and are happy to be working that makes their space, your bar, larger than life. 

Gin... You Love it, or You Hate it

Although, I do have to say that most Gin haters simply don't speak the language-- it's generally an ignorant hatred rather than a truly researched opinion. Now this responsibility does not fall on the shoulders of the patron, but rather the average bartender who can only manage to name two cocktails involving gin-- a Gin and Tonic and a Tom Collins. Most bartenders instinctively reach for the Grey Goose when someone orders a Martini not even knowing that the recipe calls for gin and that the use of vodka is a modern mutation.

Extremely under-used in contemporary cocktails, gin has fallen by the way side-- and tragically so. Being of the same family as its much duller and socially acceptable brother, vodka, Gin is the original "flavored spirit." Gaining its notoriety in America during prohibition when bootleggers where doing any and everything to make their moonshine drinkable, Gin has a unique and stunningly complex structure. The Juniper Berry is the main flavoring agent, accented by a variety of citrus and spice notes. Each distiller's recipe is generally top secret and distinct in nature. We could go into the whole process of how it is made, and although it is interesting, you can go ahead and google it if you think that will help you sell this spirit. I have another method to introduce the less popular and socially awkward little family secret.

MAKE GREAT COCKTAILS WITH IT!

It's that simple. If you can sell them by showing them, with your persuasive bartender nature, you will have them drinking out of the palm of your hand and gazing upon a whole new horizon of cocktail potential. Negroni's for the sophisticated drinker, The Last Word for your adventurous guest, and something spritzy and fun like a Capone for the young buck crowd.

Negroni
1.5 oz Gin
.75 oz Sweet Vermouth (Try Dolin Rouge or Antica for different flavor profiles)
.75 oz Campari
Dash of Bitters (Flavors make for interesting twists)
Stir and strain over ice or up or you can serve it tall on the rocks and add soda water
Garnish with a Flamed Orange Zest-- Always a crowd pleaser

Last Word
.75 oz Gin
.75 oz Luxardo Maraschino Liqueur
.75 oz Green Chartreuse
.75 oz Fresh Lime Juice
Shake vigorously and double strain up
Garnish with a Lime Twist
(Final Say is the same portions subbing Yellow Chartreuse for the Green and Lemon for the Lime, also very refreshing and little more approachable for those who need to be eased into this cocktail)

Capone
1.5 oz Gin (Hendrick's for this one)
.75 oz St. Germain Elderflower
.75 oz Honey Simple Syrup
.75 oz Fresh Lemon Juice
5-7 Slices of Fresh Peeled Cucumber (The skin can be too bitter, some people prefer an English Cucumber, I don't)
Muddle the Cucumber and Lemon in a tall glass, add rocks and build cocktail. For the guys I just top it with soda water, but for a feminine touch a little dry sparkling wine such as Prosecco adds a lot of appeal.
Garnish with Slices of Cucumber, you can have fun with the Garnish if you have time or are trying to impress your guest. Cucumbers are extremely versatile garnishes... Google it (just make sure you have your child friendly settings lined up if you are at work).

In closing, I have some brand recommendations for you, just the tip of the iceberg, but it's a good place to start.

Hendrick's - a crowd favorite to the experienced gin drinker, its more than subtle cucumber notes make this gin particularly refreshing and add a little some thing to rounding out the dry finish with a crisp little burst that screams Drink More!

Broker's London Dry - I would deem this "Varietally True" And if everyone could pop their gin cherry with this brand, the world would be a better place. Exceptional balance for the juniper to citrus ratio, this Gin is a wonderful cocktail gin. Plus the bottle comes with its own hat, can't beat that with a stick.

Right Gin - Extreme orange and citrus notes here. Its breaks tradition, but man it makes a great Martinez. If you are going to drink your Gin straight, the zest in this product really makes it easy on you.

Old Tom - Check this stuff out, a sweet gin, rather than the more popular London Dry, its flavor profile is approachable and refreshing. Often referred to as "The Missing Link," sweet gin bridges the gap between what we know as gin and its predecessor Jenever from Holland, the original spirit from which gin was born.