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Evolving Cocktails, Part 2 of 2


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#1 eGCI Team

eGCI Team
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Posted 27 August 2003 - 04:25 AM

Please post your questions here -->> Q&A

This is Part 2 of the lesson, continued from Part 1 here

Part 2 of Evolving Cocktails

Glassware

Proper glassware enhances the cocktail and experience. Balancing a snifter of cognac in your hand adds to the pleasure and enjoyment as well as follows a specific function. Some stemware is designed to keep the beverage cold and should be held by its stem. The snifter’s design is to be held in the palm of your hand to warm the liquor gently to release its aroma. A narrow champagne flute is to help retain the bubbling effervescence. Here are some of the basics and descriptions:
  • The Tumblers:

    Pony -- 1 ounce shot glass, usually, although I’ve seen 2 ounce sized ones too.


    Rocks -- Usually a 5-ounce glass, as the name implies for say, vodka on the rocks.


    Old Fashioned -- This tumbler is around an 8 to 9 ounce tumbler used for, say an Old Fashioned! Often for other cocktails such as one shot of booze and wash (rum and Coke, gin and tonic, etc.)


    "Juice" glass (sometimes referred to as a “Collins”) -- 10 ounces; this is used for the usual one shot booze and refreshing fruit juice, like a Screwdriver.


    Highball (also referred to as a ”Collins”, at least from the folks at Libbey who are the manufacturer of our restaurant/bar glassware) -- Most often this glass is a 12 ounce tumbler. I've seen places cutting costs and getting by with a 10 ouncer for this and even others that are big as 14 ounces. This is perfect for ... how about a refreshing Long Island Ice Tea?


    Beer Service -- Stein, pint, mug, yardstick, pilsner, hour glass …I’m sure there are more out there, but these are all that come to mind.
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Glasses Left to Right: Rocks, Old Fashioned and a 12 ounce Collins
  • The Stemmed:

    Cocktail -- varied in ounces. Size is everything with this one. The wide surface area is to hold the mixed ingredients without separation. Hold this one by the stem to keep the cocktail and/or Martini cold, please!


    Hurricane -- This is somewhere around 14-16 ounces and is the sleek and shapely curved one. Pretty frozen tropicals for pretty glassware. Hurricanes, Rumrunners, Pina Coladas, etc. Treat these with great care, like as you would for a lovely lady!


    Daiquiri -- This is a cross between a Classic Cocktail glass and a Margarita glass. The base of the bowl is “V” shape, like the Cocktail glass, but half way up it shapes similarly to the cylinder top half of the Margarita glass (Think of a funnel with a base to stand upright).


    Margarita -- (or Coupette) This is a tiered stemmed glass. Often the lower tier of the bowl, much smaller than the mouth, and connects to the glass’ stem, is curved sort of bubble like, but I’ve seen them somewhat squared shaped too. (Think of an upside down wedding cake with only two tiers). I love the ones with a cactus as the stems or those thick, bubble filled glass from Mexico with the dark blue rims.


    Footed Coffee -- Usually tempered glass and for those great Keoke coffees and whatever other way to drink your coffee while getting a buzz. The handle permits easy handling while enjoying a satisfying hot drink. To reduce the risk of the glass accidentally shattering, pre-warm the mug by filling it with hot water, allow about a minute to pass while glass absorbs the heat and then discard the water. Refill with desired warm, spiritous beverage.


    Fish Bowl -- An old way to serve up draft beer with a hefty type of glass that could be also used as a decent weapon too, which is probably why they seem scarce now... Well, it is stemmed and looks, with the thickness of a super nerdy pair of eyeglasses, like a fish bowl.


    Brandy Snifter -- Where would Grand Marnier be without this? These range greatly in size and; this is a simple matter of preference. The mouth is narrower than the base of the glass so as to retain the aroma of the alcohol.


    Cordial -- A nice, refined way to serve up a sophisticated single malt scotch neat or for those frilly after dinner cordials. These no longer appear to be a part of regular dinner service and it seems like a product of the etiquette crazed 1950s with those ladies in hats, gloves and matching purses at the country club for a Saturday night supper. A lovely addition to the well appointed bar if this is something one enjoys.
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Glassware Left to Right: Brandy Snifter, Cocktail, Margarita
  • Basic Wine Service There are quite a few of these, but here are some basics:

    White Wine -- Small to keep the portion cold.

    Red Wine Goblet -- This breaks down to a large number of types, almost as many as there are types of red wine. See the experts at Riedel crystal who have devised dozens of glasses.

    Champagne -- Flutes and saucers (remember those great 1920/30/40's silver screen hotties holding these?) As mentioned previously, the flute is designed to retain the bubbles, while the saucers were oppositely designed to release the carbonation!
Recipes, and a Couple Techniques
  • How to Chill a Cocktail Glass -- Fill cocktail glass with ice water. Continue on to mixing the cocktail. Discard ice water and shake out any excess water; rim -- if applicable, strain cocktail into glass. Enjoy!
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  • How to Muddle -- Muddling means mashing. This is usually done with sugar, fruit and/or herbs. Gently mash your ingredients in the bottom of your glass (for Martinis, often in the mixing glass) to release and extract flavor.
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Dessert Inspired

Carrot Cake
1/4 ounce Goldschlager Cinnamon Schnapps
1/2 ounce Bailey’s Irish Cream
1/2 ounce Butterscotch Schnapps

Combine in an iced filled shaker; shake and strain into a shot glass.


Cherry Cheesecake Martini
1 1/2 ounces Dr. McGuillicuddy’s Vanilla Liqueur
3/4 ounce Vodka
Dash of Cranberry Juice

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with a maraschino cherry.


Chocolate Chip Cookie Martini
1 1/2 ounces Grey Goose
3/4 ounce Just Desserts Chocolate Chip Cookie Cream Liqueur

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Chocolate Éclair Martini
1 1/2 ounces Van Gogh Dutch Chocolate Vodka
1/2 ounce Godiva Chocolate Liqueur
1/2 ounce Verpoorten Advocaat Egg Liqueur

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Crème Brûlée Martini
1 ounce Stolichnaya Vanil
3/4 ounce Frangelico
1/2 ounce Cointreau
A splash of Cream

Fill a cocktail glass with ice water. Combine ingredients in an ice filled shaker; shake to chill. Discard water and rim glass in brown sugar. Strain into the chilled cocktail glass.


Espresso Martini
1 3/4 ounces Stolichnaya Vanil
1/2 ounce Kahlua
1/2 ounce cooled Espresso
1/2 ounce Dark Crème de Cacao
(add Bailey’s for a Cappucino Martini)

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnished with coffee beans.


Jello Martini
1 1/2 ounces Finlandia Lime Vodka
1/2 ounce Cointreau

Mix some Lime Jello following package directions and subbing half of the water, the cold water called for on the package, with the lime flavored vodka. Pour small amount into the bottom of cocktail glasses and place into the refrigerator to chill and set. Combine liquors in an ice filled shaker; shake and strain into Jello prepared cocktail glasses. Serve with a sundae spoon.


Key Lime Pie Martini
1 1/2 ounces Stolichnaya Vanil
1/2 ounce Dr. McGillicuddy’s Vanilla Schnapps
1/2 ounce Bailey's Irish Cream
A splash of Rose’s Lime Juice

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with graham crackers

-or-

1 1/4 ounces Stoli Vanil
1 1/4 ounces Ke-Ke Key Lime Liqueur

Prepare as above.

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New York Egg Cream
1 1/2 ounces Goldenbärr Chocolate Vodka
1 teaspoon Hersey’s Chocolate Syrup
2 ounces Milk
Soda Water

Combine in an ice filled shaker; shake and strain into an ice filled collins glass. Top with soda and a sundae/ice tea spoon.


Oatmeal Cookie
1/2 ounce Jägermeister
1/2 ounce Bailey’s Irish Cream
1/2 ounce Butterscotch Schnapps
1/4 ounce Goldschlager Cinnamon Schnapps

Combine in an ice filled shaker; shake and strain into a shot glass.


Pineapple Upside Down Cake
1 ounce Vodka
1 ounce Bailey’s Irish Cream
1 ounce Butterscotch Schnapps
Splash of Pineapple Juice
Splash of Cream

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with pineapple and cherry.


Pumpkin Pie
1 ounce Dr. McGillicuddy’s Vanilla Schnapps
1/2 ounce of Captain Morgan Spiced Rum
Splash of Cream

Combine in an ice filled shaker; shake and strain in a shot glass.


S’Mores Martini
1 ounce Frangelico
1 ounce Kahlua

Rim glass with finely crushed chocolate graham cracker crumbs. Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with toasted mini marshmallows.


Tiramisu Martini
1 shot of Espresso
3/4 ounces Coffee Vodka
1/2 ounce Bailey’s Irish Cream
1/2 ounce Spiced Rum
1/2 ounce Godiva Chocolate Liqueur

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Candy Inspired

Almond Joy Martini
1 ounce Absolut Vodka
3/4 ounce White Crème de Cacao
1/2 ounce Captain Morgan’s Parrot Bay Coconut Rum
1/2 ounce Amaretto

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Bit O Honey
1 ounce Bailey’s Irish Cream
1/2 ounce Bärenjäger Honey Liqueur
1/2 ounce Butterscotch Schnapps
6 ounces of Coffee
1 ounce of Cream

Pour the three liquors into a footed coffee cup, add coffee and cream; stir. Garnish with cinnamon sticks nutmeg and honey.


Bubble Gum Martini
3/4 ounce Zone Banana Flavored Rum
3/4 ounce Zone Melon Flavored Rum
Splash of Grenadine
1/2 ounce Sour Mix
1/2 ounce Orange Juice

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Butterfinger Martini
1 1/2 ounces Bailey’s Irish Cream
1 ounce Butterscotch Schnapps
Splash of Milk

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Good N Plenty
3/4 ounce Sambuca
3/4 ounce Amaretto

Combine in an ice filled shaker; shake and strain into a shot glass.


Jolly Rancher
3/4 ounce Crème de Banana
3/4 ounce Melon Liqueur
3/4 ounce Pineapple Juice

Combine in an ice filled shaker, shake and strain into a shot glass.


Milk Chocolate Martini
3/4 ounce Stolichnaya Vanil
3/4 ounce Godiva Chocolate Liqueur
1/4 ounce Vodka
1/4 ounce Bailey’s Irish Cream
Splash of Crème de Banana/Banana Liqueur
Splash of Chambord

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.

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Mounds Martini
1 3/4 ounces Goldenbärr Chocolate Vodka
1/2 ounce Kalani Coconut Liqueur

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Snickers Martini
1 ounce Stolichnaya Vodka
1/2 ounce Bailey’s Irish Cream
1/4 ounce Frangelico
1/4 ounce Amaretto
1/4 ounce Kahlua

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Tootsie Roll Martini
1 1/2 ounces Goldenbärr Chocolate Vodka
1/4 ounce Stolichnaya Ohranj
1/4 ounce Grand Marnier

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Turtle Martini
1 1/2 ounces Stolichnaya Vanil
3/4 ounce Godiva Chocolate Liqueur
1/2 ounce Sazerac Praline Pecan New Orleans Style Liqueur

Rim cocktail glass with caramel sauce and dip in chocolate or rim with toffee pieces. Squirt a small portion of chocolate syrup in bottom of glass. Combine liquors in an ice filled shaker; shake and strain into chilled cocktail glass.


Just for Fun

Dirty Banana Martini
1/2 ounce Crème de Banana
1/2 ounce Dark Crème de Cacao
1/2 ounce Kahlua
1/4 ounce Bailey’s Irish Cream
Splash of Cream

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with a single playing piece from a Barrel of Monkeys game.


Las Vegas Martini
1 3/4 ounces Finlandia Vodka
1/2 ounce Goldschlager Cinnamon Schnapps

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with a playing card.


Pretty, Sparkling Jewels

Key Lime Martini
1 ounce Stolichnaya Vanil
1/2 ounce Midori
Splash of Sour Mix
Splash of Pineapple

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with graham crackers.


Lavender Orchid Cosmopolitan
Consider opting for white cranberry juice to help retain the pretty purple color.

1 1/2 ounces Absolut Citron (or Mandarin works too)
1/2 ounce Bols Parfait Amour
Dash of Lime Juice
Splash of Cranberry Juice

Chill cocktail glass with ice water. Combine vodka, Parfait Amour, lime and cranberry juices in an ice filled shaker. Shake. Discard ice water, shake out excess, rim the cocktail glass with violet colored sugar. Strain into the chilled cocktail glass. Garnish with a floating edible orchid.

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Violet Martini
1 3/4 ounces Finlandia Vodka
1/2 ounce Monin Violet Syrup

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with violet petals.

New

Apricot Caipirinha
This is a Queneau, an outstanding Barman and Friend Extraordinaire, creation.

1 3/4 ounces Germana Cachaça
1 Lime, quartered
1/4 ounce simple syrup
1 1/4 ounces Apricot purée

In the bottom of a mixing glass, muddle the lime with the simple syrup. Add the remaining ingredients; shake and strain into a rocks filled with crushed ice.


Basil Grandé
3/4 ounce Ketel One Vodka
3/4 ounce Grand Marnier
3/4 ounce Chambord Black Raspberry Liqueur
2 ounces Cranberry Juice
4 hulled Strawberries
5 Basil Leaves

Muddle strawberries and basil leaves in a shaker base. Add ice and combine liquid ingredients in the shaker; shake and strain into a chilled cocktail glass. Garnish with a dusting of black pepper and float a basil leaf.


Blueberry Smash
1 1/2 ounces Bacardi Limón
1/4 cup Blueberries
8 Mint Leaves
A good squeeze of Fresh Lemon Juice
1 tablespoon sugar
Soda

In the bottom of an Old Fashioned glass, place sugar, blueberries and mint; muddle. Add a scoop of crushed ice. Pour Bacardi Limón Rum over the crushed ice and top with soda. Garnish with a sliced swizzle stick of fresh sugar cane and mint leaves.

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Blueberry Sour
This is a Queneau original Bourbon (!) creation.

1 3/4 ounces Maker’s Mark
3/4 ounce Joseph Cartron Myrtille Liqueur
1/4 ounce Simple Syrup
Juice of half of a Lemon

Shake all and strain into an ice filled Old Fashioned glass. Garnish with fresh blueberries.


Citric Acid
1 1/2 ounces Captain Morgan’s Spiced Rum
3/4 ounce Pineapple Sourz
2-3 Kumquats sliced in half
1 sliced Lime
Drizzle of Acacia Honey
Tablespoon of Sugar
Dash of Orange Bitters

Place sugar into the bottom of an Old Fashioned glass and top with a dash of orange bitters. Next add the kumquat halves, lime slices and Acacia Honey. Muddle. Add a scoop of ice. Top with the Captain Morgan’s Spiced Rum and Pineapple Sours. Gently stir to combine.


Emerald Martini
1 1/4 ounces Zubrowka Vodka
1/2 ounce Joseph Cartron Pomme Verte Liqueur
1/4 ounce Lime Juice
1/4 ounce Pistache (pistachio) Syrup
3/4 ounce Apple Juice
8 Basil Leaves

Gently crush basil leaves in the bottom of your cocktail shaker. Add ice and combine all ingredients in the shaker; shake and strain into a chilled cocktail glass.


Japanese Mary
This is a recipe created by my lovely friend Queneau. It’s his idea of a Bloody Mary.

1 3/4 ounces Vodka
Lemon Juice to taste
Half a teaspoon prepared Wasabi
Salt and Pepper to taste
6 Basil Leaves
Dash Worcestershire Sauce
4 ounces Tomato Juice

Squeeze lemon into a mixing glass filled with ice. Combine all; shake and strain into a ice filled Collins glass. Garnish with fresh basil and lemon.


Lemonpap Martini
This is an original Queneau creation.

1 1/2 ounces Lemongrass infused Vodka
1/2 ounce Coriander (Cilantro) infused Simple Syrup
1 ounce Papaya Juice

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Lymoncello
Another delicious cocktail devised by Queneau.

1 3/4 ounces Vodka
1 1/4 ounces Lychee Purée
Dash of Ginger and Lemongrass steeped Simple Syrup
1/2 ounce Cointreau
1/2 ounce of fresh Lime Juice

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with lime zest.


Opium Martini
1 3/4 ounces Lemongrass infused Vodka
1/2 ounce Ginger infused Simple Syrup
1 ounce Lychee Purée

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Oriental Red
1 3/4 ounces Shoku (Thai clear whiskey, but sake is an excellent substitute)
1/2 ounce Yellow Pepper Purée
3 1/2 ounces Tomato Juice
8 Sorrel Leaves

Gently crush sorrel leaves. Combine all ingredients in an ice filled shaker; shake and strain into a ice filled Collins glass.


Strawberry and Basil Martini
1 3/4 ounces Wyborowa Vodka
1/2 ounce Fraise Liqueur
1/4 ounce Simple Syrup
2 Basil Leaves

Gently crush basil. Combine all ingredients in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with strawberries.


Strawberry and Rose Petal Martini
2 ounces Absolut Kurrant Vodka
1 ounce rose petal syrup (i.e., Monin’s Rose Syrup)

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with strawberries.


Strawberry Mojito
Yet another lovely Queneau original creation.

1 3/4 ounces Havana Club Three Year Rum
3/4 ounce Joseph Cartron Fraise des Bois Liqueur
6 hulled Strawberries
2 sprigs of Mint

In an Old Fashioned glass, muddle the strawberries with the mint and the Joseph Cartron Fraise des Bois liqueur. Continue to fill the glass with crushed ice, add the rum. Muddle together with a bar spoon. Garnish with fresh mint and a strawberry.


Thai-Tanic Martini
This is a fabulous Queneau original, who is by the way, is a native Northern Irishman. A very clever name indeed!

1 1/2 ounces Lemongrass infused Vodka
1/2 ounce Coconut Cream (i.e., Coco Lopez)
A teaspoon of Red Pepper and Sweet Chili Jam

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass.


Tea Rose Daiquiri
1 1/4 ounces Bacardi Light Rum
1 ounce Monin Rose Syrup
2 ounces Simple Syrup
1 ounce Sweet and Sour Mix
Dash of Grenadine
1 1/2 cups of ice

Pour liquid ingredients into blender pitcher, top with ice. Blend until smooth. Pour into a glass and garnish with a strawberry.


Warsaw Pakt
1 1/4 ounces Krupnik Honey Vodka
1/2 ounce Poire Williams
1/2 ounce Apple Juice
1/4 ounce Lime Juice
1/2 ounce Ginger Cordial (i.e., Canton Ginger Liqueur)
A drizzle of Honey
A dash of Pear Purée

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with lime zest and a drizzle of honey


Wild Jasmine Daiquiri
1 1/2 ounces Bacardi Limón
2 ounces Sweet and Sour Mix
1 ounce Simple Syrup
1 ounce Monin Jasmine Syrup
1 1/2 cups ice

Pour liquid ingredients into blender pitcher, top with ice. Blend until smooth. Pour into a glass and garnish with a pineapple slice or a fresh jasmine flower.


Fusion

Berry Nice
1 ounce Absolut Kurrant
1/2 ounce Chambord
A good squeeze of fresh Lemon Juice
Ginger Beer

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Top with Ginger Beer and garnish with fresh Blackberries.


Blackberry Violet Champagne Cocktail
7 ounces Champagne
1/4 ounce Monin Blackberry Syrup
1/4 ounce Monin Violet Syrup
Champagne

Fill a champagne flute with champagne; slowly stir syrup into glass; garnish with a violet petal.


Papa Doble
1 ounce Melon flavored Vodka
Splash of Papaya Purée
A good squeeze of fresh Lemon Juice
A good squeeze of fresh Lime Juice
1/2 ounce Simple Syrup
Chardonnay

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Top with a splash of Chardonnay.


Raspberry Champagne Cocktail
1 ounce Stolichnaya Razberi
1/2 ounce Cointreau
Chambord
Brut Champagne

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Fill near to rim with Brut champagne/sparkling wine; sink a few drops of Chambord along the side of the cocktail glass by very slowly dribbling liqueur (will go to the bottom if done correctly) and serve with skewered raspberries.

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Russian Spring Punch
1 ounce Vodka
1/2 ounce Crème de Cassis
1 ounce Raspberry Purée
1/4 ounce Fresh Lemon Juice
1/2 ounce Simple Syrup
Champagne

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Top with Champagne.


Sake-Tini
1 3/4 ounces Vodka or Gin
1/2 ounce Sake

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with desired vegetable cutter shape daikon slice.


Zentini
2 ounces Premium Sake
1/2 ounce Cointreau
1/2 ounce fresh Lime Juice
1 ounce Cranberry Juice

Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with a craisin.


Shots with a Process

Blow Job
3/4 ounce Bailey’s Irish Cream
3/4 ounce Butterscotch Schnapps

Build in a champagne glass. Garnish rim of champagne glass with whipped cream. Tell your guest this must be consumed without the use of their hands.

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Irish Car Bomb
1/2 ounce Irish Whiskey
1/2 ounce Bailey’s Irish Cream
1/2 pint of Guinness Irish Stout
Bacardi 151 Rum

Build in a small pony shot glass. Float a small amount of Bacardi 151 rum on top. Carefully ignite the Bacardi 151 topped shot and drop entire glass into Guinness Irish Stout. (Flame should extinguish). Exclaim ‘Cheers!’ (or any other appropriation toasting phrase) and consume quickly in one, gulping motion.


Sex with an Alligator
This is one that is the process for only the bartender and was wildly popular on the resort island, Put in Bay, South Bass Island, Ohio where I worked a couple of seasons. However, recently I’ve seen bars making this in a different version as a Martini, up, with using pineapple juice mixed and chilled in a cocktail shaker with the Melon Liqueur.

3/4 ounces Melon Liqueur, already chilled (leave in freezer and/or refrigerator)
1/4 ounce Chambord
1/2 ounce Jägermeister, already chilled (leave in freezer and/or refrigerator)

In a tall “chimney” shot glass pour chilled Melon Liqueur; slowly dribble Chambord down the inside of glass which should, if done correctly will sink to the bottom. Using a maraschino cherry or the back of a small spoon, pour the Jägermeister so that it will layer on top of the Melon Liqueur. The end result should be a triple layered shot that oddly tastes similar to Bubble Gum.


Resources:

Very Special Thanks:

Frank J. Musial, Jr., General Manager
Chris Kneeland, Bar Manager
Shooters
Without their large array of resources (bartender training materials, digital camera -- all supporting hardware and software, backdrop and liquor inventory), this project would not have been possible.

Tom Kneeland, General Manager
Liquid Café/Fusion Martini Bar

Queneau -- My lovely, dear and extraordinary friend.

Wally, proprietor, and nephew Dan, General Manager
(For the Bols Parfait Amour, and hosting a wonderful pub to unwind and enjoy a cold one.)
The Harbor Inn
1219 Main Avenue
Cleveland, Ohio 44113
Telephone: 216.241.3232

In the Biz

These are a few of the fine establishments I sought out my quest for the new cocktail trends. Some great places! Be sure to check them out!

Apartment
2 Donegall Square West
Belfast, Northern Ireland
Telephone: 028 9050 9777

Irene and Nan’s
12 Brunswick Street, Co Antrim Belfast BT2 7GG
Telephone: 028 9023 9123

The Lab bar
12 Old Compton Street
SOHO
London W1V 5PG
Telephone: 020 7437 7829

The Living Room
London

Liquid Café/Fusion Martini Bar
1212 West Sixth Street
Cleveland, Ohio 44113
Telephone: 216.479.7717

Opium Bar
Skipper Street
Cathedral Quarter
Belfast, Northern Ireland
Telephone: 028 9034 2448

Shooters
1148 Main Avenue
Cleveland, Ohio 44113
Telephone: 216.861.6900


Web

Webtender
Miss Cheryl Charming -- Serving Up Your Ultimate One Stop Bar & Cocktail Source
DrinkBoy -- Adventures in Cocktails
CocktailTimes
The Distilled Spirits Council of the United States
HotWired’s CocktailTime

Distillers, a Manufacturer and a Shopping Resource
Absolut Vodka
Bacardi Rum
Cabana Boy Rum
Charbay Vodka
Just Desserts Cream Liqueurs
Cruzan Rums
Finlandia Vodka
Goldenbärr Chocolate Vodka
Grey Goose Vodka
Ketel One Vodka
Hangar 1 Vodka
Dr. McGillicuddy’s Vanilla Schnapps
Monin Syrups
Skyy Vodka
Smirnoff Vodka
Stolichnaya Vodka
Three Olives Vodka
Türi Vodka
Van Gogh Vodka
Vox Vodka
Zone Vodka
Popsicle Martini

The LiteCube


Specific Articles

Sweet creations make drinkable after-meal treats,” by Mike Butts, The Idaho Statesman, March 5, 2003

What Color Is Your Cocktail? A Rainbow Is the Limit When a Bar Concocts a Drink to Call Its Own,” by Candy Sagon, Washington Post, April 9, 2003; Page F01

Too Marvelous for Words: The Martini May Be The Comeback Cocktail of All Times,” by Michael Harrelson, Nightclub & Bar Magazine, July 2003

Gulp! Mercury goes up, summer drinks go down,” by Ashley Frank, The Daily Camera, June 4, 2003



Periodical Publications of Interest

For the On Premise Innovator: Nightclub & Bar Magazine, Oxford Publishing, Inc.

Bartender Magazine: The Authority on Bartending and On Premise, Foley Publishing Corp.

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Please post your questions here -->> Q&A

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Copyright 2003 Victoria Lynn Vozar. All Rights Reserved.
Any unauthorized duplication or use is strictly prohibited.