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Information and Inspiration for Cocktail Professionals December 1, 2009

						USGB News The USBG is currently in 14 markets around the country, up from five markets just three short years ago. „As a non-profit with a small national office and limited financial resources, it is amazing the way the USBG has grown over the past three years,‰ says Liz Edwards, who runs USBG‚s Las Vegas-based national office. „Interest in the USBG has spread More…
Return of “The Mixologist” It’s been a while since the second edition — three years to be exact — but “The Mixologist” has returned, this time as a study of the European cocktail. Edited by Anistatia Miller and Jared Brown and published in late November, “The Mixologist: The Journal of the European Cocktail” includes work from Gaz Regan, Sue Leckie on Peter Dorelli (former bar manager of The American Bar at the Savoy Hotel) More…		Keens Reigns Supreme Midtown Manhattan offers a plethora of drinking options beside the modern speakeasy and classic cocktail cult bar, most of them saloons. Many of them have the age-old New York saloon feel — and smell — and that’s all right for a meet after work and a quick brew. But whenever whiskey makers are visiting New York and want to meet, they inevitably pick the same spot: Keens Steakhouse. More…		Seasonal Sensations BiNA Osteria in Boston has rolled out two holiday-themed cocktails — the Sugar Plum Fairy (vodka, Maraschino liqueur, smoked plum juice topped with Prosecco, sugar rim) and a Pear Toddy (muddled pear, brandy, honey, clove and Rooibos tea). The Patina Group will open Igloo Bar rinkside at the Ice Rink at Rockefeller Center starting this week, and it will remain open in the shadow of the enormous Christmas tree More…

Peanuty Flip, Royal Salute & Glam Shots I ask almost every distiller I meet the same question: Have you ever thought about making a peanut liqueur? Americans are crazy about the flavor, whether in PB&J or as a satay dipper. Obviously, others have had the same thought; we now have Castries Peanut Rum Crème Liqueur, and now, the Peanut Board has put together a mixology program. They offer a peanut rum infusion recipe More… Entrepreneurs & Winners Arturo A. Vera-Felicie of the R Bar & Restaurant and 1924 Main was named the winner of the 2009 Greater Kansas City Bartending Competition earlier this month. His original creation for the competition was the West Bottoms Social Club, based on pickled fig syrup. Beau Williams of Manifesto and Christopher Conastor of Justus Drugstore placed and showed. Chicago bartender Adam Seger has created Hum More… Pearls of Wisdom I always warn cocktail novices that the best way to tell whether a bar takes real Martinis seriously is how olives and onions are stored; if the jars are cooking on the back bar or have been out at room temp for five hours, nix, I say. More...