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Here's some ideas from Nightclub & Bar magazine, featuring Moonshine, a bar in Austin, Texas and Patio in NYC. Limoncello is a perfect ingredient for Summer cocktails. edit: link repair

cross referencing for Varmint (I hope the link works).

Varmint, Let's start with some Champagne cocktail basics: A few items are necessary: ice bucket, a bar towel, calibrated shot glass/jigger (or if you are skilled at eye-balling it ), a long bar spoon, flutes, ice, a paring knife and a small cutting board. Champagne cocktails don't need much shaking or stirring as the bubbles do a nice job at combining the flavours. Besides, you don't want to loose that fiz. What is best is to chill the other ingredients, such as your liquor(s), liqueur(s) or fruit juice(s) prior to mixing the champagne cocktails. Place the liquor bottles in the freezer, the liqueurs and juices in the fridge will do the trick -- early in the day. Most champagne cocktails, on average, uses about 4 ounces of champagne. Each 750ml will yield about eight cocktails. Varmint, are your law clerks relaxed enough to be more of themselves than still on their best interview behaviour? I ask because I wonder if you'd expect each will have one or two pre-feasting cocktails.... That should help you out on how many bottles will need. Also, I suppose expense and the message being sent here in this one would not be in order. http://forums.egullet.org/index.php?showtopic=39200 Here are a few to consider: (Southern theme with champagne) Champagne Julep This is served at the Savoy in Lodnod. The orange slices -- "squeezes" would work nicely, but the attractive half wheel may fit, depending on the size of the orange. Also, I suppose superfine, loose sugar would work as well if hesitant to use cubes. 1 sugar cube mint (adjust to taste, etc.) 6 ounces Champagne 1 orange slice Gently mash the mint and sugar in the bottom of the flute. Fill with Champagne and give it a quick but gentle swirl with the bar spoon. Garnish with with the orange slice and a mint. Not big on mint? French 75 This is the gin version. This cocktail is also made with cognac. Somehow this popped out thinking about the French Quarter, but really for no other reason. 1 Tablespoon dry gin 1 splash of lemon juice (a good squeeze from a slice) 4 ounces Champagne an orange twist Pour the gin into your flute, squeeze the lemon juice and toss away the piece of lemon. Slowly pour Champagne and garnish with the orange twist. Sorry Varmint, these are not quicky making drinks and can be a bit more fussy than mixing a gin and tonic. But they're yummy. And worthy of fuss. Champagne Bayou A variation of the French 75. 2 ounces dry gin 1 teaspoon lemon juice 1 teaspoon superfine sugar 3 ounces Champagne Mix as above, but put sugar into the glass first. I found a couple of other Champagne cocktail recipes, at least in name would seem to fit in. However they both seem a bit on the sweet side. The Southern Lady calls for Cherry Marnier liqueur and rose petals and the Southern Belle combines amaretto and apricot brandy. Hmmmmm. More New Orleans oriented cocktail classics would take some quick experimentation. Maybe a variation on the Roffignac? Go with the cognac and sub the bubbly for the soda/seltzer? I'll think some more on this. I think I'll give this lengthy post a break and scroll upward to review that menu again. I hope some of this helps. Oh, and have fun with those newbie law clerks. I used to back in those mischief filled, young legal assistant days. (get yer minds out of the gutter -- we had traditional pranks that we pulled on those yearly classes of eager beavers)

These sorts of bartender competitions are big fun. When I lived and worked in Put in Bay, we had an annual Bartender Olympics that was comprised of multiple tests/heats/competitions. An original drink was of course a part of this, but each year the judges placed various stipulations, i.e. using only four ingredients. This was a really big deal for both the bartender and participating restaurant. (oHIo each bar must serve food by law, so we don't have anything that is only a "bar") It was a complete event: opening ceremonies with the parade of each team's float, lighting of the beer keg fashioned olympic torch in the center of town and yes, the awarding of various medals. Ah, the memories. Back to the article! Some interesting combinations for that sexy, Martini. The font may not load up so well (or is that only my computer?), but an easy cut and paste worked nicely enough for a nice print out for borrowing and sharing the enjoyment of the contestants' creative cocktail efforts. The article can be viewed in full here. Cheers!

I bought one of those, entirely on impulse, from Sur La Table last week. I marvelled at the lack of stray hairs (doh!) and ease of cleaning. I haven't used it yet but anticipate I will soon for some fresh fruit tartlets with a glazing coat of jam/jelly. Despite I fell in love with the whole concpet, it may be a bit clumsy for such a task.

Nice to note about this current email newsletter from those lovely folks at Charbay, the eGullet cocktail created by Mardee and presented by Gary was featured. PM me if anyone would like a copy of this publication. I'll be most pleased to forward same. Very

Thank you for you most kind words johnnyd.

Oh my. I want in on whatever someone comes up with for Fantasia, I and II.

Oh my stars. Please forgive the belated welcome to eG buckwad! Glad you are here and are a'postin. Bombs? Ugh. Last season we sold more Jäger than house vodka. This season, so far, we've sold more Three Olives cherry flavoured vodka than either Jäger or house vodka. Sorry to say I'm not much of a fan of these shots and can't wait until the trend passes. edit: Those sneaky typos....

Robert, Dale DeGroff is to blame for my passion for well crafted cocktails, rediscovering some fantastic classics and enjoying many of the new variations. I shamelessly quoted and used his work as inspiration for eGCI. Well, perhaps this blame ought to be shared with George (who is thinking), Q and you. God bless Webtender.

johnnyd: They are quite refreshing. I adore just about any berry and am thrilled when they are incorporated into a cocktail. Evolving Cocktails, Part II I've been playing around with Bacardi-O with a Mojito inspired idea, but really copying the style of a new bartender whose work I admire -- one Lucy Brennan, out in Portland, Oregon. If I can *ever* get my hands on some Havana Club 3 year old, I'll be mixing up some absolutely fantastic Strawberry Mojitos ASAP. I've got to give those Batidas a serious try. Thank you for sharing.

That trip to New Orleans looks like fun Robert. I like that you'll be coming from Seattle with cocktail that incorporates smoked salmon. I've a good friend and coworker bartending in New Orleans in the French Quarter on Bourbon Street, that I'd like to visit. Perhaps that would be the time to do it.

Re: US Bartender Indeed!

I agree. In support, I seem to remember: Evolving Cocktails However, I am disappointed that Lab wasn't listed. From my European bartender friends, that is one of the bars to get your drink on. (ROSS!!!! I hope you are reading this!!! )

Summertime, I do enjoy and make much use of my blender. Quality ingredients in, excellent drink results come out. None of that Island Oasis mix or any store bought mixes are ever considered. The slushy ice adds the appropriate amount of chilly dilution for enduring an afternoon sipping margaritas under the hot sun, poolside. I look to rum, tequila and that saucy and very intoxicating cachaça for the summer drinkies. Since eGCI, this little beauty has been a constant favourite: Blueberry Smash -- a Mojito variation The sugar cane is a fantastic little treat in and of itself.

Tho' I still keep trying to....

Who is asserting criminal offenses? edit to add: Don't mistake that WS is in business to make money. They are not public service and do not carry that burden or responsibility.

Those are some inspirational photos. I just purchased that pan, (BTW that size pan/mold by nordicware it is an exclusive for Williams Sonoma) last week.

Ouch. Please Bill, tell us how you really feel.

First, welcome to eG fifithewinecat. Is their noted and very purchasable (is that a word?) plaques indicating an outstanding wine list for those restaurants willing to shell out the bucks also a myth? I think not. I once worked at one of those places wherein the wine list submitted was far from what was actually in stock. So, with such a blind endorsement, it really isn't that much more of a stretch to believe a corrolation between their bread and butter advertising dollars and ratings. But hey, this may all be entirely IMHO. I no longer purchase WS, but do participate in eG's wine forum (not as often), WS's forums and VinoCellar. I do look for those $100-200 bottles (retail -- but I too can abuse some power and acquire one or two a year at wholesale price because of where I work). I have a wine cellar and do look forward to that 15 to 20 year date to open those "nice tight, but reportedly elegant wines." And I also enjoy the nice fruity smooth wines to drink tonight. Aww, WS is one of the big boys, they can take it. And if they earned that rep, well then they made their bed so to speak. I find it all interesting and not as tiresome. In fact, sometimes it spices up the day and I'll go downstairs and revisit my few resting bottles, actually enjoying the dust they are collecting.

First, welcome to eG jerkhouse. Evolving Cocktails, Part I For the most part, it is simply a Margarita in a cocktail glass. Cheers! TYPOS!

Campari's Red Passion print campaign Campari's Red Passion Casting Tour Red hot, no? If it weren't for those little red bugs....

I guess I really was tired when I posted that.... We've injected oranges for shits and giggles, but have yet to do a watermelon. I think I rather throw frozen chunks of the melon (in place of ice) into my blender and add Cointreau, tequila and a bit of freshly made sour. I hope it all works out and fun will be had by all.

Give this link a try. http://www.webtender.com/iforum/message.cg...hili=watermelon I hope it helps.