To the Bat Cave, Robin!

With the Bourbon & Beer Brawl USBG Event coming up, My mind has been spinning with beer cocktail creations. I love the idea of incorporating the subtle and not so subtle flavor profiles of beer into my cocktail spectrum. It opens a whole world of potential that is so much more than just the shot and a beer mentality.

For some people, beer is in of itself already a perfectly balanced cocktail. The brewmaster has carefully determined his ingredients and ratios to create a distinct flavor profile of hop, malt or rye to deliver a pleasurable experience for your palate. For me, I always see room for improvement if it involves adding whiskey.

My first successful libation, The Dark Knight is born.


The Dark Knight

1.5 oz Elijah Craig 12
.75 oz Drambuie
.75 oz Guinness Syrup
1 oz Guinness
3 Dashes Chocolate Bitters
Stir Elijah Craig, Drambuie, Syrup and strain into Cocktail Glass.
Dry shake Beer and float foam on top. Dash bitters on top of foam. You can use a bat stencil if you are feeling fancy.
Garnish with Flamed Orange Zest.

I'll fill you in on the beer syrup... I'm just getting started on this so bear with me here.
I had one bottle of Guinness in the fridge, so that is what I used as my first experiment. I poured two cups of sugar into a pot with a tablespoon of butter on low heat. I lightly browned the sugar, stirring frequently until the sugar had a nice caramel color. I slowly poured in the beer, while constantly stirring the mixture. I boiled the pot for about twenty minutes. And then let it cool. The result is a creamy, sweet and full flavored syrup. And it's lovely. I am excited to try some different beer styles and sugar combinations.
I'll let you know how it goes...

Bourbon & Beer Brawl
Jan. 22nd
6pm at Zephyr Lounge
Featuring Master Mixologist, Bobby G Gleason & Boulder Beer Company
Hosted by Usbg Reno, Wirtz Beverage & Zephyr Lounge
$10 for non-members




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2011 Best Of's

As we slip into yet another year, I would like to commemorate some of my 2011 Bar Bests...

Best Job - CinCin has allowed me to move forward in leaps and bounds over this past year. I have been able to bring my passion for the Artisan Cocktail Craft to Reno with virtually zero restrictions. I have met an extensive amount of patrons who truly appreciate the art of drinking. I have built up a great clientele and have thoroughly enjoyed myself along the way.

Best Bartender - I was named the Best Female Casino Bartender by the Reno News & Review which is a great honor, but my Best Of award goes to my partner in crime, Annalisa Rox. I was lucky enough cross paths with Annalisa at CinCin. I have thoroughly enjoyed working with her as we developed the concept at CinCin together. Endless hours of cocktail creation, fighting for our cause and giggling like school girls.



Best Cocktail - I have come up with hundreds of cocktails this year, but I will give you the top top five.

5. 22 Years Later - A crowd favorite at my bar. This spirit forward cocktail is named for one my patron's Tom, who declared that in 22 years (after my children had graduated college) I would become his live in bartender.
2 oz Knob Creek
.75 oz Grand Marnier
.75 oz Luxardo
2 Dashes Angostura
Stir and serve up with a Flamed Orange Zest

4. Mark of Cain - I served this to the CEO of Nolet's Gin. This cocktail helped me to gain some recognition in the cocktail circuit. It is also the cocktail that I submitted to the Domaine De Canton Bartender of the Year Competition for 2012.
1.5 oz Gin (Nolet's or Hendrick's)
.75 oz Canton
.75 oz Ginger Syrup
.75 oz Lemon
Muddled Cucumber and Red Bell Pepper
Topped with Ginger Beer
Garnish with Cucumber & Pepper Ribbon

3. DiCaprio - Taking second in the Martin Miller's Gin "Trading Up" Competition, this cocktail put me on the map with some of the greats. Losing to Junior Ryan is definitely nothing to be ashamed of. Check out my spin on a Sex on the Beach.
1.5 oz Martin Miller's Gin
.5 oz Leopold's Cranberry
.5 oz Leopold's Peach
.75 oz Lemon
.75 oz Honey Syrup
Shake & Double Strain
Serve up with a Lemon Twist

2. Moulin Rouge - The First Place winner of the Absente Green Movement Cocktail Competition. This spin on Death in the morning is a show stopper that I am very proud of.
1 oz Absinthe
.5 oz Leopold's Peach
.75 oz Ginger Simple Syrup
.75 oz Lemon
2 Muddled Strawberries
Shake and Double Strain into a Flute
Top with Dry Champagne
Dash with Angostura Orange Bitters
Garnish with thinly sliced Strawberry

1. Brazilian Beauty - Still gracing my miniature Barrel at the Bar, I'm sure that this cocktail is my crowning jewel and greatest accomplishment of 2011
2 oz Cachaca
1 oz St. Germain
1 oz Dolin Blanc
Barrel Aged in a brandy seasoned cask for six weeks
Dash with Honey Bitters and Stir, Serve up with a Lemon Twist


Best Accomplishment - With a lot of hard work and endless hours of networking, Reno finally has its own official USBG Chapter. I am proud to say that I am the President, but even more pleased to say that there is a great base of bartenders here in Reno that are committed to learning more about their craft.

Best Event - The USBG Kick Off Party in September takes the cake, with our Cigar & Whisky Pairing running a close second. Watch for some amazing events next year.

Best Experience - My husband and I ventured to New Orleans for Tales of the Cocktail this past summer. You can read about it in detail in one of my past blogs. It opened my eyes to whole world that I had only had glimpses of. I highly recommend this experience and I look forward to next year.

Best in Show - I need to give some credit for all of the successes of 2011 to the person who really makes it possible, my husband, Doug. For endless support, love, grounding, help and unwinding--- He is the best of the best and I couldn't do it without him. If you see him at the Bar, buy him a drink. He deserves it!


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Carpe Diem

Do you ever notice how opportunity seems knock at opportune times? Just when you need it most or when you have given up your seemingly hopeless search?
If you don't notice this, or it doesn't happen to you, you probably aren't working to your full potential.
Today I take the time and initiative to be thankful and aware of the greatness derived from opportunity. Complacency is the direct foe of opportunistic chance. If you hope to land that great job, or strike life altering success, you won't do it sitting on the couch waiting for someone to smack you in the back of the head.
Putting yourself out there is challenging, down right nerve racking for some. In the service industry specifically, you must know and be known. You must have a following, you must make yourself available to your fellow bartenders. For most of us, this comes as second nature. We have the gift of gab and find ourselves to be boiling pools of useless information with an abundance of irrelevant contacts. Until that one day when the stars align and a drunken, shit eating grin smiles down upon us, and we find ourself standing on a cliff with a hang gliding instructor and a pharmacist with a pocket full of courage inducing pills. And you must decide to use your tightly wove web of contacts to jump into something better, more challenging and more fulfilling.
You must be ready to take these fleeting moments as they come. Decide when to jump, be ready to fall and expect to fly.
Building a successful resume that exhibits your growth and willingness to challenge yourself is a great goal for any rapidly changing industry. For those of us who constantly strive for more, I recommend the following:
1. Learn more. Read something of interest and relevance.
2. Be cool. Share your knowledge. Hoarding information never served a noble purpose and secret recipes don't make friends.
3. Network. Meet people, get to know your guests, co-workers and other bartenders.
4. Market yourself. Send your patrons to bartenders you know. Show interest in the lives of others. Have business cards. Use social media. Participate in as many activities as you can.
5. Branch out. Eggs all in one basket? Never a good idea. Diversify your employment and experience assets.
6. Jump! Maybe not every time, but certainly not never.
Opportunity fuels hope and from hope and realization comes happiness. And that is the goal isn't it?
Seize your career and embrace it. For whatever you choose to do, do it well and with the intention to succeed.


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Good Vibrations

What makes a bar successful? It's a million dollar question that has a million different answers. For some people it is atmosphere, some the drinks, some the bartender, some location, some the concept... For me, it is a combination thereof. Vibe is a huge part of what makes a place, THE Place.
Vibe as defined by dictionary.com is "feeling or flavour of the kind specified". Which pretty much sums it up. The feeling that you get as you walk through the door, whether it is a nostalgia born from many a late afternoon sent shooting the shit with good friends or a high energy that radiates from the music pumping and swarms of people having a great time.
You can create the most stunning cocktails on the face of the planet, but if your bar does not have a good vibe, you are screwed. While cocktails are a very important aspect of how to be successful, there is something to be said for the dynamics that play out other than the drinks you serve.
Driving a fun-loving and regular clientele can certainly contribute to a great atmosphere. Think of Cheers, probably the best example of "regulars." Who doesn't love Cliff? So how do you get there? I'd say, start with a great staff. If your staff sucks, good customers wont stick around. Your staff should be personable, honest, genuine and fun to be around. If they are, treat them like gold. People come to see them and if you aren't in their corner, they will find someone who is. If they are not up to par, get them gone! Everyone has a bad day or two, but if your bartender's bad day last for three months... enough said.
Your staff should work well together and create the Vibe that you want to see in your bar. If there are constant conflicts ensuing behind the bar or on the floor, these issues need to be addressed pronto and solutions need to be found or your business and bottom line will suffer. How? A little conflict management, talk to your staff individually and encourage them to be honest. Tell them it is an open forum and be true to that. You can't fix a problem if you can't identify it. Give everyone a chance to speak their mind and then take some time to think it over. Most solutions are easy to see if you take the blinders off and think objectively. Some conflicts can be resolved with more involved managing, or less involved. Some conflicts are personal and need to be resolved outside of the work place. Most conflicts between staff are due to one party not working as hard or effectively as another. No one wants to do all the work for half the pay. Make sure that all of your staff is pulling their weight. If they aren't GET THEM GONE! Poor work ethic is generally not something that is coachable and in this economy, there are plenty of fish in the sea. As a bar owner, you have a responsibility to act, not just sit back and let things work themselves out. That is your money going straight out the door if you allow your establishment to foster a bad vibe.
Now that you have your staff on board, focus on the Concept. Is it consistent throughout your establishment? Does it seem focused? Outsider opinions can be very helpful with this. Try some customer comment cards and ask your staff what they think. Identifying your niche and your target clientele is very important. How does your concept effectively market to your target market? What could you do better or differently to get more people through the door. How do you manage your location? What does your establishment look like? How is your color scheme? Does it reflect your concept?What about the music? How is the volume? What about cleanliness? It doesn't cost money to keep things clean and in order. Identifying and sticking to your concept saves you money and keeps you and your staff on track. Having your ideas organized and your shit together definitely promotes a good vibe to your guests.
If you are happy with your staff and your concept, next look to the books. Where are you spending most of your money? Where are spending most of your time? Could you be more effective? Is your staff preforming adequately. Are you sales consistent? Look for inconsistencies and try to identify common denominators. Are you ordering the right product, and the right amount of it? Make sure your inventory system is airtight. You should know exactly what you have and should have a good idea of how long it will take to sell it. When a business is not thoroughly managed, believe it or not, the customers know it. If you are charging $4 for premium liquor, the customers probably know that you have know idea what you are doing and will suspect there is something wrong. Make sure you are always on top of your market research and that you are effectively pricing your products. Getting a good deal is not always what a customer is looking for. Know who you are marketing to and why.
These are the three most important aspects of creating a good vibe. There are lots of other factors that contribute to being successful and for many places there are different solutions to different problems. But if you can manage these three, you should be well on your way to becoming more successful. 
For more tips or answers to specific questions on how you can better your bar, email me at savage_bynicole@yahoo.com.

Falling into the Season

Fall is officially upon us. Here in Reno, the weather has drastically shifted and there is a new scent in the air. With September over and October upon us, a plethora of new flavors shift into our minds as the leaves begin to change.
For me, The Italian Festival here in town marks the beginning of Fall. Being Italian myself, I always think of my grandparents and the way things used to be when I was growing up. Memories of family dinners and lots of cooking simmer into my mind. In Fall, I am always at my best in the kitchen. I'm swimming with memories of Halloween (a family favorite holiday)--- which in my family means lots of tasty treats, both savory and sweet. And thinking of Halloween always leads to thinking of Thanksgiving and all of the wondrous delights that come along with that.
Behind the bar, this translates to the use of rich spices, dark fruits and rustic vegetables. Today I began my decent into Fall by making one of my favorite Cocktail enhancing syrups, a combination of the Cherries that I brandied this summer and my most loved fruit of all, Pomegranates. I pour some of the left over juice from the Brandied Cherries and muddle in the seeds of two whole pomegranates along with some lemon zest. I add sugar, water, a splash of wine, cloves, cinnamon and fresh ground black pepper and let it simmer away. I call the syrup "Original Sin," something about the combination of Cherry and Pomegranate relates back to connotations found with the two fruits. When finished, this syrup lends a hand to many great Cocktails and can be versatile in many different flavor spectres and liquor combinations. Here are a couple examples:

Charlie & Eva (My Grandparents, if you were wondering)
1.5 oz Four Roses Single Barrel Bourbon
.5 oz St. Elizabeth Allspice Dram
.75 oz Original Sin Syrup
.75 oz Pumpkin Puree (I only use the fresh stuff)
.75 oz Egg Nog
Dry shake the entire mixture until frothy, then add ice to the tin and shake again, strain and served up in a chilled cocktail glass
Garnish with some fresh grated Nutmeg

Rizzoli Red Rocks (My family name is Rizzoli and Rizzoli Red Rocks was the slogan for the trash company that we used to own and operate-- go figure, right?)
1.5 oz Vanilla Infused Vodka
.75 oz Amaretto
.5 oz Lemon Juice
Splash Soda
.5 oz Original Sin Syrup
.5 oz Cream
Build in order, over ice in a tall glass--- should be slightly layered and have the appearance of an Italian Soda
Garnish with a Lemon Twist

Leaves of Change (My Grandparents had a mining claim not far from Reno and as soon as fall hits, the Aspen Trees turn bright yellow,orange and red. I think you will find a likeness in the hue of this cocktail.)
1.5 oz Gin (I like Plymouth here)
.75 oz Yellow Chartreuse
.75 oz Campari
.75 oz Original Sin Syrup
.5 oz Lemon Juice
Give this a fast hard shake, double strain and serve up in a cocktail glass. Garnish with a Flamed Orange Zest

More Fall inspired cocktails to come...

ALL ABOARD!!!

Reno Gazette Journal Article "The Art of the Pour"

The bar that I work at, Cin Cin in the Eldorado Hotel Casino (Find us on FB), is one of a kind in our local market. Most Casino bars are the dime a dozen type with all sorts of premixed concoctions spewing out of gun. You are fortunate to find a bartender who can properly make a Manhattan.

Although many of our Bartenders at Eldorado have great personalities and are a ton of fun to gamble in front of, they are lacking in basic bar knowledge. With this being said, the average patron really only orders and beer and a shot for their free cocktail earned from playing a little cash.

So what came first here? The less than knowledgeable bartender or the patron who could care less about what they are drinking? And more importantly, why does it matter?

(You know I am going to tell you why) Because the times, they are a' changing my friends. Quality in concept is only beginning to flourish in our humble little market. We are a far cry from New York, Portland and SF trends. But despite our lack of savvy, we are coming around.

You see the trends spilling in from the coast, obviously being on the West Coast, we feel the flame from SF and Sac the quickest, but with this revolutionary little thing called the Internet, trends are popping in from all over the world as long as there is someone there who is willing to deliver them. With that being said, the bartender who knows nothing of the classics, or has no interest in learning will be left in the dust by a rapidly growing concept that appreciates all the wonder and beauty that liquor has to offer.

Now, is the general population on board with the idea of change?

NEVER!

....at first...

But then, suddenly as if the entire population is smacked over the head simultaneously, everyone wakes up. And I have 20 somethings pouring into the bar asking for my newest creation, asking what I could make with watermelon or even talking about the properties of artisan Gins and small batch Bourbons. They are appalled that we only carry one label of wine and that we don't have any craft beers on tap.

BAM!!! It hits the ground running and there is no stopping it now. Like a fire, the concept will burn hot and fast until it begins to simmer itself out. I believe that Reno is just on the edge of this, right about to go up in flames and I intend to keep one step ahead of the heat and keep tossing kindling over my shoulder while I continue to run for my life. Eventually the trend, like all others, will die down, change and be reborn.

Right now, I am literally living my dream of creating something worthwhile, something impactful and meaningful in my own spectrum. While you may say, hey its not brain surgery, which I of coarse agree with, but it is something. I feel the surge of excitement that only comes from seeing your ideas begin to take hold, the feeling you get when other people finally begin to see the light that you have been shining.

Not gunna lie, it feels good and what's better than the initial surge, is knowing that it will continue. Knowing that other like-minded individuals will be coming out of the wood work---  other bars are being born, or recognized for what they have been trying to do. I am no longer alone!

That, for me, is the high point. Being back in a community of Bartenders who give a shit. It fills the gap that I have been feeling since I left Sacramento.

I have been trying to get a Chapter of the United States Bartenders' Guild started here in Reno for almost two years, with little to no interest. And now finally, the concept has become relevant in my market--- Fabulous!

So now, here I sit, in over my head, running around recruiting members to join this rapidly growing and evolving group. It's all very exciting. Pictures in the paper, name on Best Bartender Lists, my FB blowing up with Bartenders who want to be a part of this.

I feel a sense of accomplishment and a sense of duty to get this shit done right and to keep diligently at it. I will be working night and day to keep this ship afloat and to bring as many people on board as possible. In Reno, we will be skipping the elitist bullshit attitude and just trying to include as many people and bars as possible There is room for every type of concept, every type of bartender. The networking and feeling a part of something is much more important than the who knows what game. Join us, and help Reno become all that we want it to be!

If you are interested in joining the USBG... checkout www.usbg.org for more information on how to become a member.



With Age Comes Wisdom

The Not So Noble Experiment

For those of you who don't know, "The Noble Experiment" is a reference to Prohibition. In this context, the word "Noble" oozes with the stench of government control and a shitty, better than you condescension. Denied the basic right to take pleasure in enjoying a well deserved libation, the underground revolt took our country by storm through bootlegging and speakeasies. Many of the cocktails that are making modern headway are reflections of this time period. So here we are immersed in a world of Classically Inspired Cocktails. I've been playing with all liquor cocktails, reminiscent of the Martinez, Manhattan and Negroni, I am enraptured with the sheer simplicity.

Inspired by two of my regulars, Pat and Tom, I created this cocktail:

22 Years Later

2 oz Knob Creek
1 oz Luxardo
1 oz Grand Marnier
2 Dashes Angostura Bitters

The name comes from Tom counting the amount of years until both of my kids are out if college and I could become his live in bartender. 

So the cocktail was born on a summer night and I began to think... 

I have read about barrel aged cocktails and have been searching for a suitable candidate to go under the surgical wooden knife. Unfortunately, I hadn't yet obtained any barrels to work with. 

A secondary thought popped into my head, I could test my theories of aging through a different means with a very small and manageable batch. I could age in glass.

I combined one bottle of Knob Creek, half a bottle of Grand Marnier and Luxardo and dashed in the Angostura until I was satisfied with the flavor and aroma. Not very scientific, but measuring has never been my strong point. I generally go by taste and experience rather than precision. 

Now that I had my base, my creativity gene started to get the best of me. It wasn't enough to just age the cocktail in glass. I peeled for oranges and sank the rhine and tossed in two vanilla beans. I lit a wooden match and blew it out, trapping some smoke in the jar before sealing it. The premise was to combine infusing techniques to draw out specific flavor profiles, then remove these agents and continue the aging process.

I waited a month, occasional swirling the mixture. 

Finally, I couldn't stand it any longer and had to taste it. I swirled it briefly over ice and dove in for my first sip. What I found was an impeccably smooth elixir laced with subtle notes of vanilla and a well rounded bitter component that balanced out the sweetness of the Grand Marnier.... Potential!

I quickly mixed up a fresh cocktail for a side by side comparison. It seemed that the bitterness of the pith battled with the residual sugar of the Grand Marnier. The vanilla helped to advance the complexity and depth of the Luxardo while all of the components worked together to tame the unruliness of the Knob Creek. 

The aged version was infinitely more delicious with a silky mouth feel and layers of complexity to experience with each pass over the palate. A success. I removed the orange and vanilla and reassure the jar.

I had every intention of putting it back up on the shelf, but I couldn't suppress my desire to share the experiment with my regulars, and any one who asked what was in the jar. It took about a week for the concoction to disappear, and about that long for me to start a different brew. I did manage to put away one tiny bottle to age and save for later. It is aging on a Hudson Whiskey oak stave, I plan to pull it out in about six weeks. I'll let you know how it goes. 

For now, I have started another glass aging process, this time with a modified Negroni. Equal parts of Nolet Gin (which is very floral and much softer than most gin), Campari and Sweet Vermouth. I also tossed in grapefruit rhine and grapefruit bitters. And an oak stave. 

I intend to leave it alone for at least three months, we will see if I can be that patient. 

I am also in the process of acquiring some mini oak barrels so I can try my hand at the real deal.