Behind The Bar Show

Classic cocktail for this Halloween!

2011-10-28T19:51:00.000-07:00

Happy Halloween, my fellow cocktail enthusiasts! It's that time of year for all the ghosts and ghouls to get their freak on. Want to start this Halloween off with a good, classic cocktail fitting for this spooky time of year? How about the Satan's Whiskers Cocktail? This cocktail recipe comes from Harry Craddock's The Savoy Cocktail Book, from 1930.

The Savoy Cocktail Book (This one is actually the "New and Enlarged Edition 1933")

The recipe is written:

SATAN'S WHISKERS COCKTAIL (Straight)
Of Italian Vermouth, French Vermouth, Gin and Orange Juice, two parts each; of Grand Marnier one part; Orange Bitters, a dash.
Shake well and strain into a cocktail glass.

If you use Orange Curaçao instead of Grand Marnier then it is called Satan's Whiskers Cocktail (Curled).

The picture below is actually a pretty small glass. (Yes, the devil is actually a single piece of formed glass created in Mirano, Italy. They really know how to work with glass. Incredible detail!) For the size of this glass I used 1/2 ounce of Italian Vermouth, French Vermouth, Gin and Orange Juice and 1/4 ounce of Grand Marnier with a single dash of Orange Bitters.

Conjure up a Satan's Whiskers Cocktail for yourself this Halloween. Just don't drink too many or your treat will turn into a trick! This is one of those drinks that can easily sneak up on you.

Cheers!

Tim Morrison (Mr. Martini)

THREE NEW GINS FROM ST. GEORGE SPIRITS

2011-10-06T14:36:00.000-07:00

Yes, it helps that I live in San Francisco and the St. George Distillery is right across the Bay in Alameda. It's sinfully easy for me to hop on over to try new spirits. St. George Spirits is best known for their vodkas under the label HANGAR ONE. They've also been making wonderful liqueurs and Eau de Vie under the label Aqua Perfecta. I had the absolute pleasure of attending and reviewing their 2006 Open House followed by their 2007 Open House as a follow up. (If you click the links above to access my Open House reviews, just click the titles to stream that audio episode.)

So my good friend, Stefan from Cocktail Podcast in Germany was taking a vacation in the United States and started his trip by visiting me here in San Francisco. Of course, I had to take him to St. George Spirits. If you're ever in the Bay Area, you must go there! Take the tour and enjoy the tastings. The employees there are a lot of fun and you'll be entertained by the tour and learn lots of information about making spirits of all kinds.

During this visit we were pleased to taste their three new gins. This is my attempt to write a review of all three as well as a BONUS liqueur.

All three gins are 45% ABV. It really lets the aromatics shine through and can stand up to any cocktail recipe.

The bottles are beautiful and the labels have the look of currency. As far as I am concerned, you can pay me in gin any day! The label designs were inspired by Lance Winters (distiller) using the wonderful talents of Juli Shore Design as the label artist and Steve Noble as the designer for the etchings on the label.

ST. GEORGE BOTANIVORE GIN

It's hard to say this is a standard gin because the aroma and taste is bursting with herbal notes while still being silky smooth and elegant enough to make an incredible Martini Cocktail. When was the last time you were tempted to sip a Dry Gin neat? That's how I'm enjoying it right now while working on this review. Really. It's that good! Their website explains the name, Botanivore, because it's the "botanical eater." There are 19 aromatics used to make this gin: Juniper berries, coriander, cardamom, citra hops, caraway, dill, fennel, orris root, angelica root, ginger, star anise, Malabar black peppercorn, bay leaf, cilantro, lime peel, bergamot, lemon peel, Seville orange peel and cinnamon. If you're looking for a top quality gin for your gin cocktails, this is the one! It's perfect for making Martinis or Gin & Tonics.

ST. GEORGE TERROIR GIN

This gin is like no other. Distiller Lance Winters was inspired to start making gin by the aromas of the coastal forests on California's Mount Tamalpais. Terroir Gin perfectly captures the coastal forests of California in spirit form. The botanicals used are Douglas fir tips, coastal sage, fresh bay laurel, juniper berries, angelica root, cinnamon, coriander, orris root, cardamom, fennel seed, lemon peel and Seville orange peel. Dave Smith, Lance Winters and Ellie Winters went out to Mt. Tam and foraged Douglas Fir tips with Hall Newbegin, owner of Juniper Ridge.

How's the best way to describe the taste? For me it makes me think of Christmas tree shopping. Flavors and tastes can easily summon memories of your past and I'm sure Terroir Gin will do just that. If you've ever been hiking through the Californian coastal forests, this will transport you back there.

Need a cocktail idea? Try making an Aviation using Terroir Gin. It's incredible! I show how to make an Aviation in my video episode: Strainers.

ST. GEORGE DRY RYE GIN

Genever is a wonderful, malty spirit that was once bigger than gin. Many of the gin cocktails we make today that were created back in the early 19th century were originally made with genever. It was only later that gin like the London Dry style we use today became popular. Genever style gin was made from what the Dutch would call maltwine, which started more like a mash for whisky. It would then be distilled and the aromatics would be introduced. St. George Dry Rye Gin follows this style. They pot distill Canadian rye for a nice, malty flavor and then add their aromatics like juniper berries, Malabar black pepper, caraway, grapefruit peel, lime peel and coriander. I'm told they actually use twice as much juniper in the Dry Rye Gin from what's used in the other gins. This spirit easily rivals the best genevers out there. You could easily say it is the best out there. Even if you have a friends that says they hate gin, and we all know someone like that it seems, I'd still recommend getting them to try Dry Rye Gin. It's a completely different animal. You can easily sip this straight due to the silky smooth, warm, sweet, malty flavors. Do you have a favorite whiskey cocktail? Use Dry Rye Gin in place of whiskey. I find this works much better in whiskey cocktail recipes than gin recipes.

BONUS:

FIRELIT COFFEE LIQUEUR

Oh my! I am not really a coffee drinker but this liqueur is CRAZY good! There are a lot of coffee liqueurs out there but most are just too sweet for my taste. Firelit Coffee Liqueur is perfect. The level of sweetness is just enough to balance the flavors. They stayed true to fresh, real ingredients. The coffee used didn't start as powder. They use hand-roasted beans cold brewed. My bottle is Batch #4, which shows the coffee comes from Verve Coffee Roasters in Santa Cruz, CA. This particular batch is Costa Rican La Garita from Verve. Unaged brandy helps add the kick and for the sweetness, natural cane sugar, not corn syrup. The nose carries with it not only coffee but dark chocolate and raisins. The taste also gives off chocolate, deep roasted coffee (of course) and caramel. Mix it with milk, drink it neat or make a coffee cocktail using it! Just last night I mixed 2 oz ST. GEORGE DRY RYE GIN, 1/2 oz FIRELIT COFFEE LIQUEUR and three dashes of Mozart Chocolate Bitters, which is an Austrian bitter I have not been able to find in the States. (My good friend, Stefan, was kind enough to bring me a bottle from Germany.)

So what's next for my St. George Spirits adventure? They just released their first Bourbon! Of course, they sold out almost instantly. Anyway, you know I'll have a bottle as soon as I can and when I do, I'll be sure to post my thoughts.

Episode 063 - Strainers

2011-04-16T19:21:00.000-07:00

It's been a long time in the works but here is the third installment to my Bar Tools Series:

Episode 063 - Strainers

On this episode I discuss the Hawthorn strainer, Julep strainer and the double strainer. In the part one and two of the Bar Tools series we were shaking and stirring water. This time, we make cocktails! For the julep strainer portion we make a classic Martini and for the Hawthorn strainer (as well as the bonus double strainer) we shake an Aviation.

A winner was chosen for the "favorite quote section" and the winners are Stefan and Christoph from Frankfurt, Germany. If you understand German and want to hear another podcast on cocktails, check out their Cocktail Podcast: http://cocktailpodcast.de. Congrat's guys and thanks for the great video!

Even though I picked a winner for Episode 063, that doesn't mean I don't want any more videos. If you'd like to make a video of yourself showing your favorite cocktail and giving your favorite cocktail related famous quote, make the video a minute or less and email it to behindthebarshow@gmail.com. There are more video installments coming for the Bar Tools series and I might use your video next.

Until next episode, enjoy!

Tim Morrison (Mr. Martini)

Four days left to submit your video!

2011-04-12T10:30:00.000-07:00

Would you like to be on the next episode of Behind The Bar Show (Episode 063 - Bar Tools - Straining)? You have only 4 days left to email a 1 minute or less video of yourself with a cocktail and giving your favorite famous quote. I'll select my favorite to play during the show and it might be yours.

Send those videos! Submit as many as you like to behindthebarshow@gmail.com.

Be part of the next video episode!

2011-03-29T19:01:00.000-07:00

Calling all Behind The Bar Show podcast subscribers!

Episode 63 is in the final editing phases and I had a fun idea that could make you part of the show. If you'd like to be on the next episode then make a video recording of yourself holding your favorite cocktail and quote one of your favorite cocktail-related "Famous Quote." Keep your videos under one minute long.

Record your best video quickly because I'll be selecting my favorite on Saturday, April 16th. Depending on time, maybe I'll pick a couple. So get those videos together and email them to me at behindthebarshow@gmail.com and your video just might be on the next episode or a future episode.

* By submitting your video to Behind The Bar Show, you are giving permission to use the video in a future Behind The Bar Show episode.

Bulleit Rye

2011-03-09T18:14:00.000-08:00

I just tried the new Bulleit Rye. Oh my! 45% ABV made with 95% rye sour mash and 5% malted barley. Incredibly smooth with a sweet, spicy flavor. The first time I smelled it I started looking for pastrami. (Can you say "hot pastrami on rye?) This can easily be sipped neat or on the rocks but I can also say it makes a WONDERFUL Sazerac cocktail. Bulleit Bourbon has already been one of my favorite bourbons to use and now I've added Bulleit Rye as my current favorite rye followed closely by Sazerac. If you're looking for a classic rye whiskey, you must try Bulleit Rye.

Episode 062 - Bar Spoon

2010-10-17T22:09:00.000-07:00

We all know how to use a spoon but have you wondered why there's a twist in the bar spoon? Can you name four different uses for the bar spoon? Check out my latest video episode, part two of the Bar Tools series, and learn all there is to know about the simple to use bar spoon.

Rate my booze!

2010-10-15T16:30:00.000-07:00

Hello fellow cocktail enthusiasts! I want to take a moment to introduce you to a fun website I've recently. I was recently introduced to Proof66 and I lost track how long I sat surfing through their site.

What's so great about Proof66 and why am I taking the time to tell you about another website? I'm doing this because Proof66 has wonderful potential to introduce you to incredible spirits and liqueurs you may have never thought of trying. It can also help you from buying a bad bottle of something and regretting it later. Proof66 is a wonderful compendium of professional reviews on any type of liquor and liqueur you can think of. The best part is you can create a free account and also add your opinions to your favorite (or not so favorite) spirits. In your "Registry" you can keep lists like bottles you currently have, your favorite bottles, a shopping list of bottles you'd like to pick up and a dream list of spirits you'd love to have if money was no option. There is also a good list of articles to read as well.

So what are you waiting for, join me in helping make Proof66 a fun place to go and read reviews on vodkas, rums, whiskeys, tequila, gin, etc. Over the last few years I've had a lot of people ask me what were my favorite brands. If you really want to know what I think about certain spirits, you can find out here. I've definitely been happy to add my reviews to quite a few different brands and I'm adding more all the time. My reviews are easy to find because the guys at Proof66 were kind enough to put my podcast logo and link on all of my reviews.

Tanqueray TEN Cocktail Recipes

2010-10-10T19:30:00.000-07:00

I mentioned in my last post that today, 10/10/10, Tanqueray TEN is celebrating it's 10 year aniversary. I posted a couple very basic recipes. Tanqueray just posted quite a few more wonderful recipes on their Facebook page. Check it out!

Tanqueray TEN Cocktail Recipes

Tanqueray No. TEN Celebrates 10th Anniversary

2010-10-06T16:27:00.000-07:00

If you know me, I like my gin. I'm happy to hear that Tanqueray No. TEN is about to celebrate their 10th Anniversary and, of course, it's on 10/10/10.

They're inviting everyone to join them in celebrating TEN on 10/10/10 on the web as a live video toast from Master Distiller Tom Nichol will stream nationwide at Facebook.com/Tanqueray. The toast will take place at 10:00 p.m. EST.

The main celebration party will be at one of New York City's notable bars, Vandaag as well as 12 other cities. (You bet I'll be joining the celebration in San Francisco. What can I say? I like my gin!)

Okay, they sent me a couple recipes to give you an idea what to make. I have to add my own comments, of course. (I wouldn't be me if I didn't.) These are pretty simple recipes. The first is is simply a glass of cold Tanqueray No. TEN and the second is a simple sour.

Perfect 10

1.25 oz. Tanqueray Ten Gin

1 lime twist

Add Tanqueray Ten to glass with ice. Serve straight up. Garnish with lime twist.

TEN Fresh

1.25 oz. Tanqueray Ten Gin

1 oz. fresh lime juice

0.75 oz. simple syrup

1 lime wheel

Add Tanqueray Ten, fresh lime juice and simple syrup. Shake with ice and strain into a pre-chilled martini glass. Garnish with lime wheel

I enjoy Tanqueray TEN as Gin & Tonic as extra sweetness in the gin shines through and the botanicals really show off their colors. That would be my preference. Hmm... I've never tried it in a Pegu Club Cocktail. That could be interesting to try. (2 oz gin, 1 oz orange curacao, 1/4 oz lime juice, dash Angostura bitters and a dash orange bitters. Stir all ingredients with ice until the stirring glass starts to frost. Strain into a chilled cocktail glass)

Anyway, I'm looking forward to raising my glass on Sunday. Cheers, everyone!

Episode 061 - Bar Tools - Boston Shaker

2010-09-25T15:14:00.000-07:00

I've been wanting to do a video on bar tools and how to properly use them for a long time now. It came apparent I wouldn't be able to do a single video on all the different tools I'd like to discuss because the file size would be massive and the episode would be extremely long... for video. I decided instead to break up my Bar Tools video presentation into multiple parts.

Here is Part One: The Boston Shaker. I hope you enjoy watching it as much as I enjoyed making it. I put my heart and soul into this recording by trying to learn everything I could about using my Canon XH-A1, photography lighting, mics, Adobe CS5 Premiere Pro and After Effects, green screen, etc. There was plenty of blood, sweat and tears into making this. (Okay, maybe no blood.)

Enjoy the episode. I'm heading off to go start recording the rest. I was going to record everything and then edit away and post each as I completed compiling the video but I decided it's been too long since my last episode and I wanted something out there right away. Thus I focused purely on the Boston Shaker episode to get it out in your virtual hands. Hopefully that will appease you all for the time being while I work on the rest. :)

Cheers!
Tim Morrison (Mr. Martini)

What do you think of the video? Send me an email at behindthebarshow@gmail.com or leave me a voice message at (559) WE-DRINK. That's (559) 933-7465.

(If you're going to watch in the little window below, be sure to click on 240p once it starts playing and change it to 720p HD for a clearer picture.)

Episode 060 - Home Brew

2010-08-06T15:49:00.000-07:00

This one was a fun show to prepare because it required me to make a lot of beer. Okay, it was even more fun drinking it but anyway...

As I mentioned during this episode, this page will show supplemental instructions with pictures. These photos might be helpful but I would recommend listening to this episode if you haven't yet.

Scroll down to the end of these visual instructions for my recipes for Honey Brown Ale and a Hefeweisen.

So let's get to it:

In a large pan, heat 3 gallons of water to 155 degrees Fahrenheit (roughly 68 degrees Celsius).

Pour your grains into a cheese cloth grain bag.

Steep your grain bags for 45 minutes.

Sterilize everything that's going to touch your beer. I recommend using Star San food grade sanitizer.

After 45 minutes, pull the grains out. Let the liquids drain out but DO NOT SQUEEZE!

Bring to a boil and then remove from heat.

With the heat off, add the malt. (Don't add the malt while it is still boiling or it will boil over.) In these photos we're using powdered malt but you may also get a thick liquid malt depending on what you're making.

Bring back up to a hard boil. Boil for an hour. Here we're adding the hops during the beginning of the boil. When you do this depends on the recipe. Hops added earlier adds bitterness. Hops added near the end of the boil adds more aromatics.

Once the boiling is done, bring the temperature down to 75 degrees Fahrenheit (around 23.8 degrees Celsius). We're dropping the temperature quicker by using an ice bath.

Extra purified water has been added to the fermentation tank so the total amount will add 5 gallons. The temperature should be around 70 to 72 degrees Fahrenheit (around 21 to 22 degrees Celsius).

Pour in your wort. Notice how we're pouring. We really want it aggitated with lots of oxygen mixed in. This will be helpful when the yeast is added.

Take a sample of the wort and find the original gravity using a hydrometer.

Add the yeast.

Seal the fermentation tank and attach an air lock.

ONE WEEK LATER...

It's time to move the beer into a secondary fermentation tank. First sterilize the secondary fermentation vessel and anything that's going to touch the beer.

Attach a hose to the first fermentation tank and put the other end into the secondary fermentation tank. Don't worry about all the foam left over from the sterilizing liquid. The sterlizing liquid used is food grade. This foam will actually break down and become extra food for the yeast.

Add a new air lock to the secondary fermentation tank and let it sit for two weeks. I'd recommend covering it up or at least keep it out of sunlight, which can kill the yeast.

Here it is after sitting for two weeks. You can see how all the sediment as dropped to the bottom really clarifying the beer.

Use a hydrometer to get the specific gravity. With a bit of math you can now use the original gravity and the specific gravity and get an idea of what's the alcohol by volume. Now it's time to bottle. First we need to add dextrose. This sugar will feed the yeast while in the bottle so it creates CO2 and thus carbonate the beer. Add your dextrose to water and heat until clear. Let it cool to around 70 degrees Fahrenheit (roughly 21 degrees Celsius) and then pour into the beer. Give it a light stir. Don't stir up the dead yeast cells sitting at the bottom of the tank.

Now let's bottle. First, you sterilized your bottles and caps, right?

Insert your "sterilized" syphon and start bottling.

Let the bottles sit for 30 minutes before capping.

Place a cap on each bottle and use a capper to seal them.

That's it! Set the bottles away where they're out of sunlight. A closet is best. Let the bottles sit for 3 weeks. After three weeks, chill a beer, crack it open and ENJOY the fruits of your labor!

Honey Brown Ale

Steep at 155 degrees Fahrenheit for 45 minutes:
8 oz British Crystal 20L
8 oz British Crystal 60L
4 oz American Chocolate
4 oz American Black Patent
1 lb british 2 row
½ lb oats

Mix off heat and then boil for an hour:
6 lb amber malt extract

Add during beginning of boil:
1 oz Cascade

Add after boil:
1 lb honey
1 oz Willamette

Yeast:
California Ale Yeast WLP001

Bottling Sugar:
4.5 oz dextrose

Hefeweisen

Steep at 155 degrees Fahrenheit for 45 minutes:
½ lb Wheat malt
½ lb Dextrine malt (Cara-Pils)
1 oz Belgian chocolate
½ lb American Munich

Mix off heat and then boil for an hour:
6 lb powdered Wheat extract

Add during beginning of boil:
1 oz Spalt

Add after boil:
1 oz Spalt

Yeast:
White Labs Hefeweisen IV (liquid yeast)

Bottling Sugar:
4.5 oz dextrose

Art of the Cocktail

2009-10-27T14:56:00.001-07:00

Hello fellow cocktail enthusiasts! I am happy to let you all know of a great two-day event with tastings, workshops, a competition and dinners. Some of the details are below. For more details, go to their website at http://www.artofthecocktail.ca/

Distillery ambassadors, representatives and lounges will be offering tastes of their products or creating sophisticated cocktails for sampling. Wander around the Tasting Room sampling the cocktails that appeal to you while catching tips from mixologists, authors and reps. Take in ongoing demonstrations on our side stage that will run throughout the Tastings. Demonstrations include the competition for the Best Mixologist in the Pacific Northwest, a Flair demonstration and new trends worth trying.

Tickets may be purchased on our website. Tickets are only available in advance. No tickets will be available at the door. Cocktail samples are $1 each and tokens can be bought on site, cash only.

Episode 059 - Vermouth

2009-10-25T12:50:00.000-07:00

Here it is! I don't know why it took me so long to think of doing a vermouth episode but it finally dawned on me and here it is. Vermouth is a fantastic ingredient used for ages in classic cocktails. It's perceived in a bad light for the martini for way too long. I for one want to demystify this ingredient and explain what vermouth really is and why we should be using more of it. Enjoy the show!

Recipes given on this episode:

Martini
3 parts gin (Plymouth Gin_
1 part dry vermouth (Noilly Prat)
dash orange bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with an olive or lemon twist.

(A 50-50 Martini is equal parts gin to vermouth.)

Martini (Perfect)
2 oz gin
1/2 oz dry vermouth
1/2 oz sweet vermouth
dash orange bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Algonquin Cocktail
1 1/2 oz rye whiskey
3/4 oz dry vermouth
3/4 oz pineapple juice
Shake with ice and strain into a chilled cocktail glass.

Affinity Cocktail
1 oz blended scotch
1 oz dry vermouth
1 oz sweet vermouth
2 dashes angostura
Stir with ice and strain into a chilled cocktail glass. (This is essentially a "perfect" rob roy.)

Fourth Degree Cocktail
3/4 oz gin
3/4 oz sweet vermouth
3/4 oz dry vermouth
barspoon of absinthe
Stir with ice and strain into a chilled cocktail glass. Squeeze a lemon peel over the drink and drop in.

Rolls Royce Cocktail
1 1/2 oz gin
1/2 oz dry vermouth
1/2 oz sweet vermouth
2 dashes of Benedictine
Stir with ice and strain into a chilled cocktail glass. (This is yet again another perfect style martini but using Benedictine instead of orange bitters.)

Dubliner
2 oz irish whiskey
1/2 oz sweet vermouth
1/2 oz grand marnier
dash orange bittesr
Stir with ice and strain into a chilled cocktail glass. Garnish with a cherry.

HEAD'S UP:
Keep listening to the end of the episode for a special BONUS RECIPE!

COMING SOON: Episode 59

2009-10-20T14:37:00.000-07:00

This is just a quick post to let those of you who watch my website know I'm working on the next episode and hope to record it this weekend. Episode 59 will be about a very important ingredient in classic cocktails and needs to get its story out there. The ingredient is VERMOUTH!

Keep an eye out for it!

Episode 058 - HI Honey

2009-08-23T12:31:00.000-07:00

It's that time again. I just posted my 58th episode on HONEY. If you're not subscribed to my podcast through iTunes, why not?

On this episode, I give the good and the bad on honey. We talk about how to mix it easily into your cocktails and of course cocktail recipes using honey.

I also play a couple messages received on my new voiceline: 559-WE-DRINK. Do you have a question, comment, or just want to do a shout-out? Give me a call and leave a message.

Here are the recipes given but don't just go by these. Go listen to this episode to learn more.

Bee's Knees
4 parts gin
2 parts lemon
1 part 1:1 honey syrup
Shake and strain into a chilled cocktail glass.
(If you use Cuban Rum instead of Gin, it's called a Honeysuckle.)

Lonsdale (Vince Lund at Beretta)
1 1/2 oz gin
3/4 oz lemon juice
1 oz apple juice (I prefer apple cider)
1/2 oz 1:1 orange blossom honey syrup
2 basil leaves
Bruise basil by slapping it between your palms and then tearing into strips. Shake everything up with ice and strain into a chilled cocktail glass. Garnish with a basil leaf.

Honey, Thyme & Ginger Caipirinha
1 1/2 oz cachaca
1/2 oz ginger liqueur
3/4 oz lime juice
1/2 oz honey
sprig thyme
Stir ingredients (minus thyme) until honey is incorporated. Add ice and a sprig of thyme. Shake well and strain into a rocks glass filled with fresh ice. Garnish with chrystalized ginger. [Follow my instructions on the show about using a honey syrup and you can jump directly to shaking and cut out having to stir to incorporate honey, which can be very time consuming.]

A twist on the Margarita
1 1/2 oz reposado tequila
3/4 oz lime juice
3/4 oz 2:1 honey syrup
Shake with ice and strain into a chilled cocktail glass. Top with a splash of sparkling wine to give it POP.

Mr. Martini's Hot Toddy
Add 1 oz bourbon to a heated coffee glass. Twist a lemon peel over the glass, rub the rim and drop it in. Add honey to your sweetness level. Fill with hot Earl Grey tea. Stir to fully incorporate the honey. Let it warm your body and soul.

Bumble Bee Cocktail (Special thanks to Erik Atkins at Heaven's Dog)
2 oz Appleton's V/X rum
3/4 oz lime juice
1 oz 1:1 honey syrup
1/2 oz egg white
Shake without ice to froth egg whites. Add ice and shake to chill and dilute. Strain into a chilled cocktail glass. Add a few drops of angostura bitters on top of the white foam (signature of any drink shaken with egg whites) and finish with an orange peel as well.

New voice number for listener feedback

2009-07-23T14:02:00.000-07:00

I'm happy to say I was finally able to get a Google Voice account and will now be able to accept calls for listener feedback again. If you've listened to my old episodes you know I used to have the number, 206-9-THE-BAR, but that number went bye-bye. I was using a voicemail service out of Seattle that would send the messages to my email address as WAV files. The service was great but if I didn't get a message in 30 days, the account would automatically be closed. During one of my long vacations, it seems my subscribers didn't want to call during that time and 30 days came and went. I lost the number and when I went back to the site to try and get it back, they removed their "Vanity Number" feature.

I've been distraught over losing that number since then but no more. I have what I believe to be a BETTER number, thanks to Google Voice. Not only can you now call and leave me a voice message with your comments, questions, complaints, recipes, etc, you can also text message the number as well. Take these are more options for sending me feedback to tell me how my show is going.

Just remember: If you send me a voice message, I reserve the right to play it on my show. :)

SO WHAT'S THE NUMBER?

559-WE-DRINK
1 (559) 933-7465

Episode 057 - Eat My Alcohol

2009-07-18T17:51:00.000-07:00

It's been a long time coming but here's my 57th episode called Eat My Alcohol. This episode talks about using alcohol in foods.

During the Listener Feedback section I played a promo for a new podcast called Sasha's Den of Iniquity. Sasha is a fellow Behind The Bar Show listener AND another cocktail geek as myself. He started his own podcast so I was happy to play his promo on my show. You can check out his website at http://www.pixlee.net/ and can find his show, Sasha's Den of Iniquity, in iTunes.

Okay, as mentioned during the episode, I'm posting all the recipes given here on my post. So... here they are:

Pork Tenderloin with Spiced Bourbon Sauce

1/4 cup Kentucky Bourbon
1/4 cup light soy sauce
1/4 cup packed brown sugar
1 large cloves garlic, chopped
1/4 cup Dijon mustard
1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
2 teaspoons Worcestershire sauce
1/4 cup vegetable oil
dash hot sauce
1.5 - 2 pounds pork tenderloins

In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
Serves 6.

Penna Pasta in Vodka Sauce

1 (28 ounce) can whole tomatoes , drained, liquid reserved
2 tablespoons olive oil
1/2 small onion , minced (about 1/4 cup)
1 tablespoon tomato paste
2 medium cloves garlic , minced (about 2 teaspoons)
1/2 teaspoon hot red pepper flakes
Table salt to taste
1/3 cup vodka
1/2 cup heavy cream
1 pound penne pasta
2 tablespoons minced fresh basil leaves
Grated Parmesan cheese , for serving

1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.

2. Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

3. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

4. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.

For more flavor, think about using a pepper vodka instead of plain.

Yellowtail with Asparagus
(Courtesy of a fellow listener, Helene from Los Angeles)

6 yellowtail fillets (or any type of flat fish like sole or flounder)
1 cup fresh orange juice
1 cup dry white wine
2 tablespoons of cointreau

Sprinkle fillets lightly with salt and pepper. Pour the orange juice and wine into a large skillet. Add fillets and heat over medium-high heat until simmering. Reduce the heat to keep the liquid at a simmer and poach the fillets just until cooked through, seven to eight minutes. Remove fillets to a platter and keep warm.Pour cooking liquid into a small saucepan and add orange liqueur. Cook over high heat until reduced by half. Pour sauce over fish and serve with asparagus.

Crepes Flambe a l'orange

1/2 pound sifted flour
1/4 tsp salt
2 Tbsp melted butter
3 eggs
2 cups milk
2 Tbsp sugar
1/2 tsp vanilla extract
1/2 cup orange marmalade
1/2 cup water
1/2 cup Grand Marnier or other cognac based oraange liqueur
1 medium orange cut into thin slices... orange pulp only, no pith or skins
2 tsp more sugar for the glaze

Put the sifted flour in a large bowl and make a well in the center. Place the eggs in the center and mix with the flour. Slowly add milk little by little, mixing well.
Add butter, salt, vanilla and sugar mixing thoroughly. You should have a thin batter. Set it aside and let it rest for half an hour.

Cook the crepes like pancakes in a flat non-stick pan. Use a ladle to scoop the batter into the pan, about 1/4 cup portions at a time or use a measuring cup. Rotate the pan so the batter spreads to make a thin crepe. Allow each crepe to cook for about a minute or two on each side. When fully cooked, roll them into long tubes with a slice of one of the oranges in each and transfer them to a serving dish.

In a small saucepan, mix together the water, extra 2 tsp of sugar and marmalade over low heat. Simmer to reduce until you have a thin syrup. Drizzle the crepes with the syrup.

In another sauce pan, bring the Grand Marnier up to heat quickly. Don't actually boil it. You'll lose the alcohol. Light the alcohol and pour over the crepes while it is still flaming. It's fun to do this at the table in front of the guests. Serve with ice cream.

Affogato
(Courtesy of a fellow listener, Brandon)

1. Put a small scoop of French vanilla ice cream (the size of a golf ball) into a frosted martini glass.
2. Pour 1 part amaretto over the ice cream to coat it and let it freeze from the temperature of the ice cream.
3. Add 10 parts of espresso to the glass.
4. Finally, float 2 parts kahlua on top of the espresso.
Serve immediately.

Two new episodes are in the works

2009-07-16T16:05:00.000-07:00

Hello all:

Yes, I've been gone for a long time but I wanted to send out a quick notice that two new episodes are in the works. One of these should be posted by the end of this weekend.

Are you curious about the topics? Okay, I won't keep you in suspense. The episode coming next takes us away from the bar and in the kitchen cooking with alcohol in Episode 57 - Eat My Alcohol. The next episode after that is already in the works as well and will be called Episode 58 - Hi Honey. I think the name says it all. We'll be talking about honey as a sweetening ingredient in cocktails.

So don't remove me from your iTunes podcast list just yet. I didn't go anywhere. More shows are on the way and I hope you enjoy them just as much as my other episodes.

Cheers!
Tim Morrison (Mr. Martini)

1800 Select Silver Tequila Review

2009-07-14T18:41:00.000-07:00

I've recently received a bottle of 1800 Select Silver Tequila which runs about $30 a bottle and decided to write up a review on it. This spirit really packs a punch. While most blanco or silver tequilas are only 80 proof or 40% alcohol by volume, 1800 Select Silver is 100 proof or 50% alcohol by volume. Yes, that extra 10% makes quite a difference in strength.

1800 Tequila takes its name from the date in history where tequila was first aged in wood barrels. 1800 uses 100% blue agave, double distilled and matured french and american oak wooden barrels. Their silver, reposado and anejo tequilas won the silver medal each in the 2008 San Francisco Wine and Spirits Competition while their Milenio and Select Silver received a Bronze metal. They state that this is the first 100 proof white tequila. In a quick search I've found 5 tequilas at 50% alcohol by volume all saying something along the lines of being the first or being the only one of its kind on the market. I haven't done enough research to look at timelines but who was first to me is all marketing. I don't really care. I'm looking for quality.

Okay, so let's talk about my thoughts on the 1800 Select Silver. I read a lot online about this definitely being a tequila for shooting. Well, many of you who've been listening to my podcast over the years know I'm not much about shooters. To me, that's just alcohol abuse (in a different way then what that term normally means). I'd rather enjoy the flavor of my spirits then to throw them down my gullet just to get drunk fast. If you're looking to get drunk fast, this will definitely do it in a heartbeat considering how strong it is. I'll repeat, this tequila is 100 PROOF! Okay, since I don't like shooting spirits, what did I do with it? Well, as with any spirit I'm testing, I first try them neat... not by shooting it but by sipping it and rolling it in my mouth then swallowing softly followed by deep breathing to really capture all the flavors. At such a high strength, it is incredible how much agave aroma and flavors are present but this makes sense after reading that after it is distilled twice it is blended with a small amount of aged tequila. I think this makes a huge difference from what I had expected. The flavors are wonderful actually. It's tangy and warm with flavors of citrus, agave and a bit of sweetness. The finish is a bit spicy.

Mentioning spice actually brings me to my next test. I stirred 1800 Select Silver with agave nectar, a lemon peel and angostura bitters to make a Tequila Old Fashioned. The sweetness in the agave nectar really brought out the sweetness in the tequila and incredibly enhanced the peppery spiciness to the finish. I actually had to pour my first one out and make it again because I didn't expect how sweet the drink would get. If you try this, use less simple syrup (I prefer agave syrup since you're using tequila) then you normally would. You'll thank me. The strength of the drink is still prevelant but after a good stir with ice, the drink is strong but still incredibly smooth.

My next test was to shake the tequila just by itself with ice and to pour into a cocktail glass and taste it this way. This is a wonderful way to remove the sharpness of over proofing by diluting with water and making it ice cold. Still, after all that the same tasting notes shined through. If you prefer to drink just tequila with nothing else added to it, this is how I'd prefer serving 1800 Select Silver.

Finally, it's a great tequila for using in sour drinks like the margarita. It will blend well with lots of juices and sweeteners, which will help tone down the high proof.

All in all, it's a great tequila for being a silver. I love tequila but I tend to go for sipping it over the rocks so I prefer an nejo. Silver tequilas for me are better for mixing into cocktails. If you want extra punch in your tequila cocktails then 1800 Select Silver is for you.

Episode 056 - Stay Fresh

2009-05-18T22:04:00.000-07:00

Hello all and welcome to my 56th episode of Behind The Bar Show. I've received a lot of questions about keeping ingredients fresh like simple syrup, citrus garnish and juices, vermouth, etc. Well this episode was created to fulfill this topic. Hopefully you find it entertaining and informative at the same time. Be sure to listen all the way through to hear one of my favorite home-made spice filled grenadine that will knock your socks off. After making, smelling and tasting this stuff, you'll NEVER go back to that nasty chemical laden bright red junk sold in stores again.

During this episode I also talk about a wonderful new website called Nirvino. I wanted to link to it here so you can all go take a look. Be sure to add me as a drinking partner after signing up. It's FREE to join! My username is MrMartini, of course.

Nirvino is a wonderful website that's kind of like Yelp but for rating wines and cocktails at specific cocktail bars. You can keep up with your friends on Nirvino to see where they're out drinking and to look at reviews based on cocktails and bars in your area.

Remember, I love feedback. Be sure to email me your comments, questions, favorite cocktail recipes, anything at behindthebarshow@gmail.com. If you're on Facebook, search for behindthebarshow@gmail.com and be sure to add me. I use Facebook extensively to keep personal contact with my listeners so you always have a voice in what's happening on the show.

Enjoy this 56th episode. Now I'm off to start working on the 57th. With a bit of luck, it might have a special guest.

Cheers!
Tim Morrison (Mr. Martini)

SF Cocktail Week

2009-05-01T17:27:00.000-07:00

Hello fellow cocktail enthusiasts. For those of you who will be around San Francisco on May 11th through 18th, you could be in for a real treat. That week is the Third Annual San Francisco Cocktail Week: http://sfcocktailweek.com and is going to be a blast. There will be plenty to do all week between the Opening Gala to the Closing Gala. Go to their link and check out the planned events.

There are lots of classes available on Thursday, May 14th. I'll be attending two of them:

Gentleman's Companion
The first class I'll be taking will be at Heaven's Dog from 3pm to 5pm supporting one of my favorite bartenders in this city, Erik Atkins, as he takes us through the course of Baker's journey, sharing along the way some of Baker's most memorable tales and cocktail recipes.

House-made Ingredients
My second class will be at Absinthe Brasserie & Bar from 6pm to 9pm. The class will be held by Jeff Hollinger & Neyah White and will cover creating ingredients like specialty syrups, gastriques, shrubs, liqueurs & cordials, bitters, and tinctures. In addition, they will teach how to manipulate ingredients by using culinary techniques such as roasting, smoking, and dehydrating. Did you watch the last episode of Top Chef? This is where "our" top chef, Jamie Lauren, resides. She'll be preparing snacks for this event.

If you're going to be in the area this week, definitely look through the classes and events happening all over the city and enjoy the cocktail experiences to be had. Also, if you sign up to take either of the classes I just mentioned, I'll see you there!

Cheers!
Tim (Mr. Martini)

Do you get Imbibe Magazine?

2009-04-29T16:20:00.000-07:00

Hello fellow cocktail enthusiasts? I just received the recent issue of Imbibe Magazine and had to type up a quick post about it. I receive questions all the time on how to start building a home bar. "What spirits should I start out with?" "What are the basic tools I need?"

In the latest May/June 2009 edition, Imbibe Magazine gives a wonderful article called "RAISING the BAR." The article is broken out into three sections, which could be considered "home bar 101", "home bar 201" and "home bar 301." If you've had questions about where to start on building your bar collection including spirits, tools, books, etc, this article is a MUST read. It's about one of the best lists I've seen. If you don't subscribe to Imbibe (why not?) head out to your closest book store and pick up their latest May/June 2009 issue. You'll be happy you did.

Cheers!
Tim

Episode 055 - Chartreuse

2009-04-03T23:35:00.000-07:00

Hello fellow cocktail enthusiasts. I am proud to bring you my 55th episode of Behind The Bar Show. This episode is jam packed with history as it is about probably one of the oldest spirits known to man; Chartreuse.

During this episode, I give the following recipes:

Alaska Cocktail
1 1/2 oz Gin
3/4 oz Yellow Chartreuse
2 dashes Orange Bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Bijou Cocktail
1 1/2 oz Gin
1/2 oz Green Chartreuse
1/2 oz Sweet Vermouth
Dash Orange Bitters
Stir with ice and strain into a chilled cocktail glass.

Tailspin
1 oz Gin
3/4 oz Green Chartreuse
3/4 oz Sweet Vermouth
Dash Campari (1/4 tsp)
Stir with ice and strain into a chilled cocktail glass.

Albertine Cocktail
3 oz Kirsh
3 oz Cointreau
3 oz Green Chartreuse
1 drop Maraschino Liqueur
Shake with ice and strain into two chilled cocktail glasses. You wouldn't want to drink alone, would you?

Everybody's Irish Cocktail
3 oz Irish Whiskey
1/2 oz Green Creme de Menthe
1 oz Green Chartreuse
Shake with ice and strain into a chilled cocktail glass. The original recipe says "garnish with an olive" but I haven't had the guts to try that yet. Go for it if you like.

Cheers!
Mr. Martini

Episode 054 - Obsello Absinthe

2009-02-21T18:44:00.001-08:00

Hello again everyone. This episode has definitely jumped to the top of my list as my favorite episode. It was so much fun doing this one. Yes, I've already done an episode on Absinthe (episode 009 - Absinthe) but I'm doing another. Why not? Absinthe is now legally being sold in the US and I'm happy to do my part to break the myths about this wonderful spirit as well as to talk about a brand that I really do enjoy.

I receive email all the time from PR reps pushing information on their client’s products. The majority of the time it's an email that's obviously just a generic message talking up a spirit with usually really bad recipes added and pictures. I delete those pretty quickly. Then there's the email I'll receive from a PR rep that starts off on a personal level saying how much they love my show and then they advertise their client’s . What’s wrong with that? It’s when they start the email with, “Hello Greg.” Who's Greg? How can you really enjoy my show if you think my name is Greg? Yes, this really happened. Anyway, every now and then I get contacted by a PR rep who really does their homework and that's what happened here. (Hello Olivia!) I started an email conversation with this person and they asked if they could send me a sample of Obsello Absinthe. Who am I to turn down free alcohol? Well this wouldn't be the first time I've received free samples and I can definitely tell you I don't post about every single one of them. There's been a few that I've opened, tasted and then poured down the drain. Anyway, Obsello really got me. Now this is an absinthe I'd put my name behind! For that reason, I ended up getting in contact with the distiller of Obsello and we scheduled a phone interview. This episode is the outcome of that interview.

Most of my listeners subscribe and get my show through iTunes but if you don't, you can get all of my episodes on Podcast Alley. To quickly hear this episode, just click the title to this blog posting or click here.

In this episode, I give a shout out to all the wonderful listeners who have linked up with me on Facebook, give a great absinthe quote from Oscar Wilde and then play the interview with B. Alex from Obsello Absinthe.

We also briefly mention a gin made by Esmeralda Distillery called Port of Barcelona Gin.

Be sure to listen all the way to the end where I give the recipes of two of the drinks B. Alex mentions during the interview.

For those who like pictures, here are a few I've taken using Obsello to show off the wonderful verte color and the louche. What is louche? If you're asking that question then you obviously didn't listen to my Episode 009 - Absinthe show. I'd start there first and then listen to this one.

This picture shows the natural color of Obsello Absinthe. Notice it isn't neon green? Do you think a neon color is natural? No. This color comes naturally from the herb's chlorophyll during the final masuration process.

This image shows the the louching affect as the ice water drips into the absinthe. Notice the oils coming out of solution and clouding the absinthe while a thin film floats on top.

And here it is ready to drink. Okay, it's a bit much. These pictures come from the first time I tried it and I quickly realized that Obsello is such a smooth, refreshing absinthe that I can get away with a lot less water. I'm used to making an absinthe drip with another brand that works best at 1 part absinthe, 4 parts water but I now like to use Obsello as 1 part absinthe, 2 parts water. Anyways, this picture shows of that perfect milky color.

I also realize I'm not using real absinthe glasses. Instead I'm using Reidel glassware. Unfortunately, I've yet purchased a set of absinthe glasses. What are the best absinthe glasses? They are shaped perfectly for absinthe where they have a bulbous shape on the bottom to show you how much absinthe to add and then you fill the rest with the water.

Here is the perfect example:

I hope you have enjoyed the pictures. Click on the images to download the full image. (Be warned. I left the images large so you can really see the detail.) Now what are you waiting for? Go listen to this episode!

Cheers everyone!

Tim Morrison (Mr. Martini)

Did your iTunes try to download ALL my episodes again?

2009-02-06T21:19:00.000-08:00

I've received a few messages from listeners asking why all of my episodes posted again and their iTunes tried downloading them all again. Yes, I saw this too. Here's what happened: Google purchased Feedburner, which is the service I used to publish my RSS feed. Unfortunately, when this merger happened they changed the URL of the RSS feed, which causes iTunes to think it's a new feed so it tries to download them all again. Sorry for any confusion. Just highlight all the dupicate episodes, if downloaded or not, and delete them. This should clean up your Podcasts list in iTunes.

Cheers!
Tim

Episode 053 - Drink Type Part Two

2009-02-04T22:09:00.000-08:00

Well it's finally here. This is my 53rd episode, which finished out my Drink Types episodes. During this episode I also talk about my drinking experiences in Singapore and instead of doing my usual "famous quotes" during the break, I play a great voice message received from two listeners from Germany who recorded a spoof of my show. You must check it out!

I've posted some new pics on Flickr so check them out. Here is one of the pictures in this post. I'm about to enjoy my Singapore Sling at the bar it was created; the Long Bar at Raffles Hotel.

NEWS FLASH: Mr. Martini in Singapore

2008-12-25T21:15:00.000-08:00

Hello all. I am still planning on putting out a "Drink Type: Part Two" episode soon but I can guarantee it won't be out until after January 4th. Why? Because I've just been surprised with a trip to Singapore for New Years. Actually, I leave Monday. I'm really excited and will definitely be checking out the Long Bar in the Raffles Hotel and will order a Singapore Sling, which is where the drink originates from. I'll take pictures and will be sharing them on my Facebook and Flickr pages. If all goes well, I may be able to get information together to create a "Drinking in Singapore" episode together. I'll be sure to check out the bar scene there and get a feel for any local drinking customs, etc. I'll only have a week to absorb the environment so we'll see how it goes.

Anyway, Happy Holidays everyone and have a wonderful New Years. Keep an eye out for "Drink Type: Part Two" after I get back and keep your fingers crossed for me that I can get some good information together for a Singapore episode.

Cheers!
Tim Morrison (Mr. Martini)

Episode 052 - Drink Type Part One

2008-12-17T21:46:00.000-08:00

Hello everyone! I'm back with another episode. This is the first of two episodes all on drink types. In this episode I speak about the following drink types: cobbler, julep, sour, collins, fizz, cocktail, cooler, crusta, punches and cups.

You can be sure I'm already working on episode 53, which will be "drink types part two" and I should have it ready to post in early January.

Cheers,
Tim Morrison (Mr. Martini)

KAI Vodka

2008-11-18T20:32:00.001-08:00

I've recently been introduced to a new product called KAI - two products really: KAI Original Vodka and KAI Lychee Vodka.

What makes KAI different enough to make me want to mention it? KAI is distilled in northern Vietname from yellow blossom rice. This difference shines through in the taste because it carries with it the natural sweetness of the yellow blossom rice along with floral notes and hints of spice, vanilla and tropical aromas.

KAI Lychee Vodka is currently the only vodka I know of infused with Lychee. It's flavor is definitely sweet and has a very smooth lychee flavor and smells like a perfume with notes of sweet spice, rose and honey.

KAI is currently only in my home state of California, Hawaii, Arizona and Nevada but should be expanding into Florida, Illinois, Georgia and New Mexico in the coming months.

Now you all know me as someone who really enjoys the classic drinks along with their history but what you must also know is that I'm extremely excited at all these new spirits hitting the market; spirits that were around before prohibition and are now being reborn and completely new spirits just hitting the market. I'm excited about the new spirits because with these new flavors and products brings with it the ability for cocktail enthusiasts around the world to start playing with them and create new drink recipes never seen before. It's fantastic that the classics are coming back in full force but it is also important to bring forth a new generation of cocktails to ensure a never ending array of flavors and beverages to move us on into the future.

Viva la cocktail!

Mr. Martini on Facebook

2008-11-18T10:52:00.000-08:00

Okay okay! I've received a lot of emails asking me if I was on Facebook. Well I guess it's time for me to check out what the kids are doing nowadays. heh heh Well it's done! I am now on Facebook. I have no idea how it works and I'm slowly figuring it out.

Between having a Flickr page, Frappr Map, MySpace page, links to my shows and comments on Podcast Alley, this blog and now a Facebook page, I'm exhausted keeping up with it all. I'm amazed I've had time to do 51 episodes. :)

Anyways, if you have Facebook and care to check out my page, go for it. Just search for Tim Morrison, "Behind The Bar Show" or better yet my email address, behindthebarshow@gmail.com.
CHEERS!

Mr. Martini

Pour yourself a cigarette?

2008-11-04T11:21:00.001-08:00

Can you not smoke in your favorite bar or are you trying to quit smoking? Why not drink it! WHAT?

A dutch company has created an herbal drink called "Liquid Smoking," which is supposed to give you "an instant high followed by a euphoric calming feeling" like smoking a cigarette yet it they state it doesn't contain any of the addictive nicotine. Instead it contains "a potent mix of roots from South African plants, which has been used since the 14th century by bushmen."

Why do I have this lingering feeling that the chemical in these roots aren't any better for you than nicotine.

Anyways, if you're interested in more about this, here's the article from www.dailymail.co.uk.

The caipirinha receives legal guidelines

2008-11-03T18:25:00.000-08:00

RIO DE JANEIRO, Brazil (AP) --

So how do you make Brazil's national cocktail? Maybe you'd better call a lawyer.

Brazil's government has published legal guidelines insisting that a caipirinha must be made just so: It's mostly the sugarcane liquor called cachaca. And you can add at least 1 percent crushed lime. But that had better be real sugar in the glass.

The Agriculture Ministry rules published in Friday's official gazette are meant to set "standards of identity and quality" for the drink.

The ministry has failed to say what punishment awaits those responsible for illicit caipirinhas.

Episode 051 - Bols Genever

2008-10-08T18:01:00.000-07:00

This episode is about a fantastic spirit, which was originally released in the US in 1823 and is finally back: Bols Genever.

I had the honor of attending the Bols Genever San Francisco Launch Party last wednesday and was proud to do so as this spirit has so much history behind it, there's no way I couldn't be excited. There was a lot of photography going on at this event so if you go to Bols Genever's website, you just may see me in the pictures. As of my last check, there was only pictures of the Amsterdam and New York events but the San Francisco pictures are on their way. Keep an eye out for them. Hopefully I'm not too crazy in the photos. Who knows. I did have about 7 cocktails while I was there.

I want to give a special thank you to Huub van Doorne, CEO of Bols Genever, for spending so much time answering all my questions. It was a pleasure to meet you, sir.

Enjoy this history packed show!

Cheers,
Tim Morrison (Mr. Martini)

Sobieski Vodka

2008-09-30T13:45:00.000-07:00

I normally don't put brand recommendations on my website even if I mention them in my show but I do want to mention Sobieski Vodka here mostly because I did a horrible job pronouncing it on my 50th episode. I pronounced it as Sobieska, which is completely incorrect.

Most of you know I'm not much of a vodka drinker. I tend to lean towards spirits that carry with them more flavor of where they came from. Still, many great cocktails out there are made with vodka and it is one of the leading base spirits selling anywhere. That said, I'd like to mention a brand that has recently grabbed my attention, not only for its smooth taste but for its price as well. I've been leaning towards Absolut and Hangar One when it came to using vodka in cocktails. Now that I found Sobieski, it's definitely going to be a vodka poured in my home bar for making mixed drinks. I did a blind taste test with friends between Sobieski, Absolut and Hangar One and Sobieski was picked each time.

Sobieski is a Polish vodka made from rye. I've found it at Beverages & More for $13.99 for a 750 ml bottle while Absolut is around $21 and other "premium" brands like Grey Goose almost $30 per bottle. For the price, it's worth a try. If you do try it, let me know what you think.

Let me also take this opportunity to ask this question of my listeners. I haven't done many product reviews. Is this something you would like to see more of or do you think this show shouldn't have any product reviews at all? I'd like to get a feel for what my listeners would like or not like to be on my website and/or podcast since, after all, the show is for all of you.

Thanks and Cheers!
Mr. Martini

Hello Europe, here I come!

2008-09-02T13:02:00.001-07:00

Hi all. I am leaving tomorrow for Europe and will be back Sept. 20th. Please feel free to email me at behindthebarshow@gmail.com with your podcast comments and feedback but just know I won't be responding until after the 20th.

My last trip to Europe took me to Venice, Italy. This time I'm going to Rome, Naples, Dubrovnik in Croatia, Venice, Messina, Barcelona in Spain, Monaco & Livorno. I see a lot of Italian wines in my future but of course I'll be keeping my eye out for local drinking customs and popular drinks. Maybe I'll come back with some interesting info for a future show.

Until then, Ciao!

Mistake in my original post of Episode 50

2008-08-26T19:16:00.000-07:00

Hello all. I must have been really excited to get Episode 50 sent out because I put it together and sent it out without putting the 25th episode audio clip in. If you've downloaded my Episode 50 and noticed that the audio goes blank for a few minutes somewhere after the 22 minute mark, then re-download this episode and you'll get the fixed copy.

Sorry for the inconvenience.

(Thank you, James, for bringing this to my attention. It's really hard for me to listen to the show before I send them out. I cannot stand listening to myself.)

Cheers!
Tim (Mr. Martini)

Episode 050 - A look back

2008-08-23T14:24:00.000-07:00

Here it is. My 50th episode! During this episode I reminisce on previous episodes, play a collage of listener feedback, give a few brand recommendations and talk about my future undertakings. I hope you enjoy!

The wait is almost over...

2008-08-21T21:00:00.001-07:00

Hello everyone! It's been an extremely busy summer but I have some great news! Episode 50 has been recorded and is planned to be released shortly. Keep an eye on this website or watch your iTunes if you have subscribed to the show. Episode 50 is coming!

Where did Mr. Martini go?

2008-07-14T16:23:00.001-07:00

Hello everyone. I know it has been over a month since my last episode so I'm posting to let you know what's going on. I apologize it's been so long and I am determined to have another show come out shortly. The next episode will be Episode 50 so it'll need to be something BIG for such a special episode.

Anyway, I have taken Mr. Martini to the next level and for those living in the Bay Area, I am starting a new business called Mr. Martini's In-Home Cocktail Seminar. How does it work? As the host, I come to your home and set up a portable bar. I then teach the history of specific cocktails, make samples for you and your guests to try and then everyone gets an opportunity under my teaching to make the cocktails themselves. If you live in the Bay Area and would like to know more, email me and I'll be happy to send you a Host Form, which explains what to expect, what I provide & what the host provides.

Now that my advertisement is out of the way I can explain that starting my new "Behind The Bar Services" business has taken a lot of my time but please hang in there. Keep me listed in iTunes and be on the lookout for Episode 50.

Cheers!

Angostura Orange Bitters

2008-06-27T11:26:00.000-07:00

Angostura has finally released their orange bitters. This is fantastic news for us who are crazy about classic cocktails as many contain orange bitters in their menu.

Until now, the top choices for orange bitters has been Fee Brothers and Regan's Orange Bitters #6. Angostura is one of the easiest bitters to find as it is found in most supermarkets. My hopes is that finding their Angostura Orange Bitters will become as easy as going to your localy grocery store.

I'll admit I haven't had the opportunity to try it yet but as for the reviews from others in the industry, it is well rounded and rubust and should be a wonderful addition to your classic martini.

Here are a few recipes I'd recommend trying with your new bottle of orange bitters:

(Name brands may be given as my recommendations only.)

Classic Dry Martini
1 1/2 oz Plymouth Gin
1/2 oz Noilly Prat Dry Vermouth
dash Orange Bitters
Stir all ingredients with ice until the stirring glass starts to frost. Strain into a chilled cocktail glass and garnish with an olive or lemon twist.

Alaska Cocktail
1 1/2 oz Plymouth Gin
3/4 oz Yellow Chartreuse
2 dashes Oranges Bitters
Stir all ingredients with ice until the stirring glass starts to frost. Strain into a chilled cocktail glass and garnish with a lemon twist.

Pegu Club Cocktail
2 oz Plymouth Gin
1 oz Orange Curacao
1/4 oz Lime Juice
dash Angostura Bitters
dash Orange Bitters
Stir all ingredients with ice until the stirring glass starts to frost. Strain into a chilled cocktail glass.

Episode 049 - Traveling Mojito

2008-05-31T20:32:00.000-07:00

Here's another video with Sandy from Be a Bond Girl and me. On this episode, Sandy talks about traveling at a moments notice and I show how to make the mojito.

Enjoy!

Episode 048 - Old Fashioned Video

2008-05-10T10:46:00.001-07:00

Here's another video with Sandy from Be a Bond Girl and I. This time they're talking about cocktal party etiquette and how to make an Old Fashioned.

Hope you enjoy!

Episode 047 - Sours are so sweet!

2008-05-03T11:54:00.000-07:00

Hello everyone! With summertime on its way (yay) I think it is time to talk about sour style drinks. I've mentioned sweet and sour in episode 26 and I gave sour recipes in multiple episodes when talking about the base spirits but here I'm going a bit more into detail on the sour as well as compiling a bunch of sour recipes in one show.

Hope you enjoy!

Whiskey Sour
2 oz whiskey
3/4 oz lemon juice
1 oz simple syrup
Shake with ice and strain into a chilled sour glass or short stem wine glass and garnish with an orange wheel and a cherry.

Daiquiri
2 oz gold rum
1 oz lime juice
1/2 oz simple syrup
Shake with ice and strain into a chilled cocktail glass.

Margarita
1 1/2 oz tequila
1 oz cointreau
3/4 oz lime juice
Shake with ice and strain into a chilled cocktail glass rimmed halfway with salt.

Sidecar
2 oz cognac
1/2 oz cointreau
1 oz lemon juice
Shake with ice and strain into a chilled cocktail glass. Optional: rim the glass with sugar.

Midori Sour
2 oz midori
1/2 oz cointreau
1 oz lemon juice
Shake with ice and strain into a chilled cocktail glass. Garnish with a cherry.

Cable Car
2 oz Captain Morgan's Spiced Rum (Private Stock preferred)
1/2 oz cointreau
1 oz lemon juice
Shake with ice and strain into a chilled cocktail glass rimmed with sugar/cinnamon.

Amaretto Stone Sour
2 oz amaretto
1 oz lemon juice
1/2 oz orange juice
Shake with ice and strain over ice in an old fashioned glass and garnish with an orange slice and a cherry.

Jack Rose
2 oz applejack
1 oz fresh lemon juice
1/2 oz grenadine
Shake with ice and strain into a chilled cocktail glass.

Pisco Sour
1 1/2 oz pisco
1/2 oz lemon juice
1/2 oz simple syrup
1 small egg white
Put all ingredients into your shaker WITHOUT ice and shake very well to fully emulsify the egg. Now add ice and shake again until shaker frosts. Strain into a chilled cocktial glass. Put a few drops of angostura bitters on top of the foam and have fun making an artistic pattern in the foam by dragging a toothpick through the bitter drops.

Episode 046 - Kentucky Derby Episode

2008-04-29T21:30:00.000-07:00

Hello everyone! The Kentucky Derby is on May 3rd and to celebrate Sandy and I got together for another quick video episode. Sandy, from Be a Bond Girl, chats with me about betting on horse races while I show how to make a Mint Julep.

For those that are wondering, yes, I'm still planning on doing the normal audio episodes as well. One is already in the works and should be out shortly. Until then, I hope you enjoy this video and please feel free to leave a comment here on this blog or send me an email at behindthebarshow@gmail.com and let me know what you think about these video episodes.

Cheers!
Mr. Martini

CORRECTION: I said the mint julep became part of the Kentucky Derby in 1838. I, for some strange reason, had the 1800's on the brain. The real year was 1938. OOPS! I must have had too many mint juleps. :-P

Episode 045 - Blooper Video

2008-03-22T18:06:00.000-07:00

If you enjoyed the last video episode then you'll get a kick out of this one. On this episode we take a moment to enjoy some humor as we laugh at the bloopers and outtakes recorded during the making of Episode 044 - Bond Grrl meets Mr Martini.

Episode 044 - Bond Grrl meets Mr Martini

2008-03-18T16:25:00.000-07:00

Here it is! The special video episode you may have heard about.

On this episode, I team up with Sandy Shepard from Be a Bond Girl as we show two ways of making cocktails at home.

Now this episode is quite big but I think you'll find it entertaining (I hope). :)

Check out Sandy's blog comment on her webpage about this video episode. She's such a better blogger than I am. :) CLICK HERE

Enjoy!

Check out Sandy's book

Episode 043 - Time to get chilly

2008-03-05T22:28:00.000-08:00

Hello everyone! I've been working hard on a video episode I hope to have released soon but unfortunately we just couldn't get it out fast enough. We have to make sure it is of the best quality, right? :) Why am I saying WE? Oh, I cannot give away all the secrets. It wouldn't be surprise then, would it?

Anyway, it's been long enough since my last episode and I wanted to get something out there right away. Because of Nico, a listener in Tokyo, I decided to do this episode on ICE. Yes, ice! What is there to say about ice? Well, listen to this episode and find out.

Hope you enjoy!

Mr. Martini

Episode 042 - Sake

2008-01-14T22:28:00.000-08:00

Hello everyone. Here is my 42nd episode on sake. Ever wonder how it is made? Did you know that even though some call sake a rice wine it is more like beer than wine? Sit back and enjoy this episode and learn the different categories of sake.

Cheers!
Mr. Martini

American made Absinthe approved for release

2007-12-05T13:48:00.001-08:00

Way to go, St. George Spirits!

Many of you know that St. George Spirits is a distillery (well known for its Hangar One vodka) in the old Alameda Naval Base right across the bay from San Francisco, and a place I like to frequent.

Well now St. George Spirits has become the first US distillery to sell Absinthe.

Check out these articles:
SFGate: Alameda distiller helps make absinthe legitimate again
New York Times: A Liquor of Legend Makes a Comeback

Episode 041 - Repeal Day

2007-12-04T09:16:00.000-08:00

Happy Repeal Day, everyone!

Work, jury duty and the Holidays have been slowing me down but I was determined to get a show out today considering December 5th is Repeal Day. On my 41st episode, I talk about alcohol bans before National prohibition, the 18th Amendment and finally the 21st Amendment. The show is then wrapped up with holiday cocktails.

(Okay, I'm actually posting this 2 1/2 hours before the 5th but I wanted to make sure this was actually out for Repeal Day.)

Candy Cane Cocktail
1 oz vanilla rum
1 oz white godiva liqueur
1 oz peppermint schnapps
Shake and strain into a chilled cocktail glass. Garnish with a mini candy cane and sprinkle red sugar sprinkles on top.

Chocaholic
1 1/2 oz vanilla vodka
1 1/2 oz white creme de cacao
1/2 oz frangelico
Stir with ice and strain into a chilled cocktail glass. Any type of chocolate garnish you can think of will work with this recipe. It's a clear drink so I'm curious of finding a way to pierce a Hershey Kiss on a metal olive pick. Tough to do without breaking it but I like the idea of making it look like a martini but instead of an olive it has a Kiss.

Cable Car
2 oz Capt'n Morgans
1 oz Lemon Juice
.5 oz Simple Syrup
Shake with ice and double strain into a chilled cocktail glass with a cinnamon/sugar rim.

Amaretto Stone Sour
2 oz Amaretto
1 oz Lemon Juice
.5 oz Orange Juice
Shake with ice & strain over the rocks. Garnish with an orange slice and a cherry.

Rosita
1.5 oz Tequila
.5 oz Sweet Vermouth
.5 oz Dry Vermouth
.5 oz Campari
2 dashes Angostura Bitters
Stir with ice and strain over the rocks. Garnish with a lemon twist.

San Francisco Trader Vic's

2007-11-24T21:43:00.001-08:00

San Francisco Trader Vic's
Originally uploaded by Mr_Martini.

I just want to post a big THANK YOU to Herbert, the wonderfully knowledgeable waiter, and to Danielle, the bartender, at Trader Vic's in San Francisco for the exquisite service and incredible information on not only the history of Trader Vic's but also the "technique" on how to shake the perfect Mai Tai.

Attached is a picture of the bar in San Francisco Trader Vic's. I'll be coming back not as a dinner patron, but as a bar patron to gain more information on their procedures at the bar. The food was good but what stood out most for me were the fantastic drinks with all their fresh ingredients.

Episode 040 - Liquor Laws

2007-10-28T15:39:00.000-07:00

On this 40th episode of Behind The Bar Show, I discuss my thoughts on a bartender scam video that's online and also go into liquor laws.

Hope you enjoy the show!

I'm now off to continue working on my next bonus video episode.

Cheers!

Behind The Bar Show mentioned in a local newspaper

2007-09-27T14:50:00.000-07:00

Check out the latest "Business Briefs" article in the Bay Area Reporter, a San Francisco newspaper serving the GLBT community and you'll see this podcast mentioned in a section called, "That's Mr. Martini to you!"

Prankster Barmaid serves a man a shot of Pine-O-Cleen disinfectant. WHAT?!

2007-09-25T10:00:00.000-07:00

Barmaid with a real sense of humor...

This is just wrong! I'm sitting here wondering what to say about this article but I cannot think where to start or if I even should. How about, "Common sense should tell you not to serve your patrons disinfectant!"

Episode 039 - All Listener Feedback

2007-09-22T23:13:00.000-07:00

Hello everyone! Here is the 39th episode. This time it is 100% listener feedback with lots of questions and answers to fill the entire show. Not only that but one specific question has me focused on putting together a 2nd Bonus Video episode coming soon!

If you have iTunes and aren't subscribed to my show yet... what are you waiting for? Subscribe now! If you're just wanting to download each separate episode then GO HERE to download them.

Enjoy!

p.s. I want to give a special hello to Steve and Paul from Cocktail Buzz. You guys are starting out on the right foot. Keep up the great work! I'll be watching.

I've been showcased on PodFinder

2007-09-21T13:06:00.000-07:00

"PodFinder is a unique Podcast dedicated to showcasing top Podcast
content and talent, all personally presented by PodShow Co-Founder
(and everybody’s favorite PodFather) Adam Curry."

I am very proud to announce Behind The Bar Show has been showcased on PodFinder's episode 27. The website for PodFinder is http://podfinder.podshow.com. You can look up episode 27 in the archive.

The "clip" they decided to use on the show was from my Highball episode. It was hard for me to listen to as I cannot stand the sound of my own voice, but... at least he had nice things to say after the clip.

Cheers!

Adam Curry’s PodFinder" />

Episode 038 - Highballs and Lowballs

2007-08-19T16:38:00.000-07:00

I've had this episode for a while now but I was dealing with problems keeping me from uploading it to OurMedia.org, which hosts my audio files.

Anyway, here it is... enjoy!

I'm a nominee for the Podcast Awards!

2007-08-03T11:02:00.000-07:00

Okay, i'll be honest. I don't know anything about the Podcast Awards. I received an email from my fellow podcaster, Brian, from The Frank Truth podcast letting me know I was listed as a nominee.

Let's see how well we can do. Go to http://www.podcastawards.com/ and vote for your favorite podcasts in each category. Of course, I'd be grateful if you will vote for Behind The Bar Show in the Food and Drink category. Voting ends August 11th so vote now!

Cheers!

Temporary Voice Line: 206-350-5425

2007-08-01T20:45:00.000-07:00

Here is a temporary number in case you'd like to send a voice comment to the show. Call 206-350-5425 and leave your message. I just might play it on the next episode. This will be my number for at least the next 30 days or until I find a different solution for accepting voice calls.

Thanks!

BAD NEWS! No more 206-9-The-Bar

2007-08-01T07:54:00.000-07:00

I'm sorry to say I lost the 206-9-The-Bar voice line. It seems the "free" service I was using has stopped allowing users to search for vanity numbers so I'm unable to reapply for that exact number. This company removes your account and takes back the phone number if it goes 30 days without use, which is exactly what happened to my number. I just didn't receive enough calls.

I'll be getting a new number shortly but unfortunately, it will be just some random number unless I can find something else.

For now, continue to send in your comments via email to behindthebarshow@gmail.com.

Cheers!

Episode 037 - St George Spirits and Drinks Of The Century

2007-07-15T22:00:00.000-07:00

Hello again everyone. Back on Episode 30 I did a piece on my experiences at the 2006 St. George Spirits Open House, makers of Hangar One vodka. Since I had a few issues with the way things went and since I was informed they were putting my suggestions into play this year, I definitely made sure I went to the 2007 St. George Spirits Open House. The first part of this episode is my experiences this time around and how the changes worked as well as a couple new products they have introduced.

The second half of this episode goes into the Drinks of a Century giving one drink per decade as well as THE drink of the 20th Century as well as the worst drink of the 20th Century. Want to know what they are? Listen to the show.

Now that this show is complete, I'm heading off to Central Florida for the rest of the month. I'll be checking my email, the MySpace page and this website often so feel free to keep emailing me and leaving comments.

Cheers!

I broke down and got a MySpace page...

2007-07-11T15:21:00.000-07:00

For the longest time I was determined not to get signed up to some other blogging site. Honestly, this site along with my Flickr and Frappr pages are enough. Not to mention my show listings on PodCast Alley and Feedburner.com. Well, I had people wanting me to see their pictures on MySpace but you have to have an account to do so. I fought and I fought but I finally broke down and decided to do it.

There isn't much there but if you also have a MySpace page and would like to link up as a friend on my page, please feel free to do so. It'll just be another location where we can meet all the other listeners and share information.

My page is http://www.myspace.com/behindthebarshow

CHEERS!
Mr. Martini

St. George Spirits Open House

2007-06-27T19:56:00.000-07:00

Do you remember my 3oth episode on my experience at last year's St. George Spirits Open House? Well it is that time of year again! St. George Spirits is having their Open House on July 14th. I hear they will be putting my suggestions into play this year so I'll DEFINITELY be there to see how it goes. If you'd like to go to their Open House, learn more by going to their website at http://www.stgeorgespirits.com and come join me for some Hangar One vodka tasting.

CHEERS!

Episode 036 - Bitters Part Two

2007-06-16T16:32:00.000-07:00

This episode is chalk full of listener feedback as well as a story about a chance meeting with one of my listeners.

During the break and during the end of the podcast, I play music from Mothman SF. If you'd be interested in hearing more from them, go to http://www.myspace.com/mothmansf. Be sure to send them a message telling them what you think of their music and don't forget to mention Mr. Martini sent you.

This episode also finishes up my topic on bitters. Here are some of the drink recipes using peach bitters mentioned on this episode:

GreenBriar
2 oz sherry
1 oz dry vermouth
1/2 tsp peach bitters
Shake with ice and strain into an ice filled old fashioned glass. Garnish with a sprig of mint.

Fox River
2 oz whiskey
1/2 oz brown creme de cacao
1 tsp peach bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.

Trident (by Robert Hess)
1 oz dry sherry
1 oz cynar
1 oz aquavit
2 dashes peach bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Royalist
1 1/2 oz dry vermouth
3/4 oz bourbon
3/4 oz benedictine
1 dash peach bitters
Shake with ice and strain into a chilled cocktail glass.

Got Bitters?

2007-06-16T12:59:00.001-07:00

Got Bitters?
Originally uploaded by Mr_Martini.

From left to right:
Agostura Bitters
Regans Orange Bitters #6
Peychaud's Bitters
Fee Brothers Orange Bitters
Fee Brothers Old Fashioned Bitters
Fee Brothers Peach Bitters
Fee Brothers Mint Bitters

Looking for the bitters I mention in the show?

2007-06-08T10:22:00.000-07:00

Okay, now for a bit of advertising:

You've heard me speak about Angostura bitters, Peychaud bitters, Fee Brothers orange bitters and Regan's orange bitters. Many have asked me where they can find these. Well, if you do not have a specialty wine/liquor store near you that carries these products (some of which are extremely hard to find) then may I recommend clicking on the advertising banner at the top of my webpage for Kegworks.com. I have had the pleasure speaking to the owner of that company and these are really great people. If you go to their Cocktail Mixers page you can find all these bitters mentioned and then you can have them shipped right to you. Why not grab the mint bitters and see what it does to a mojito!

Go for it and enjoy those cocktails made properly... with bitters!

You've got to be kidding me!

2007-06-06T16:34:00.000-07:00

Alcohol Powder by Reuters

This is wrong on so many levels, I don't even know where to begin... (sigh)

Damn this cold!!!

2007-05-21T11:43:00.000-07:00

Okay, I was definitely planning on going to the Cocktail Party at Absinthe this evening but unfortunately I have come down with a horrible cold. I guess that kills my plans of doing a show about my experiences at the event and the classic cocktails served. If any of my listeners go to this event, let me know how it was.

Cheers... now I'm off to make a hot toddy...

San Francisco Cocktail Week 2007

2007-05-18T19:05:00.000-07:00

San Francisco started Cocktail Week 2007 on May 14th and finishing up on Monday, May 21st with the Gala Closing Cocktail Party at Absinthe Brasserie & Bar. All of the participating bartenders are offering special limited-edition cocktails; one classic and one original. If you are in the San Francisco area, please support your local bartenders and enjoy this wonderful time. If you can, check out the Gala Closing Cocktail Party and meet the local bartenders as well as Gary Regan behind the bar.

Episode 035 - Bitters

2007-05-05T13:16:00.000-07:00

Happy Cinco de Mayo! This episode I give a brief history lesson on Cinco de Mayo, put out a request to all professional bartenders for their "tips for a new bartender" as well as bartending stories and go into Angostura, Peychaud's and orange bitters.

Here's a little insider information on this show (for all my listeners who take advantage of reading my blog as well): Listen carefully to this show and you can tell where I had to keep stopping the recording and restarting it. I prefer doing the show as one long recording but unfortunately right outside the window of my sound studio is construction going on. This must have been one of the most annoying shows I had to record. Not because I didn't like doing the show but because every time I got going a freakin' jack hammer would go crazy outside my window causing me to have to stop the recording. (sigh) I'm so glad this one is done. Hopefully the contruction will be will be completed by the time I record my next show.

Enjoy!

Alcohol and Fruit

2007-04-20T11:24:00.000-07:00

Alcohol has been found to cause fruits to increase antioxidant levels:

http://www.msnbc.msn.com/id/18218185/

Episode 034 - Cocktail Calories

2007-04-01T11:36:00.000-07:00

Well here it is. It's taken a lot of research for this show and although it isn't full of drinking fun, I do believe it is information worth discussing.

On this episode we discuss calories in some of your favorite beverages, how alcohol is broken down in the body and how calories from alcohol differ from carbs, protein and fat.

Hang in there!

2007-03-31T14:30:00.000-07:00

So what in the world happened to Behind The Bar Show? I hate to sound like a broken record but times have been extremely busy lately. I've also started to feel like I've poured out all the knowledge I currently have in this head of mine. I've definitely reached the part where research and proper planning has become #1 in putting together another episode.

I refuse to be like many other podcasts out there that just ramble on about nothing in general and I really want to stay focused on having shows full of entertaining yet educational information. At this point, we are actually learning together. I've made many wonderful contacts with individuals in the bar business, spirit distilleries, and media. I'm amazed that I've reached the point where company PR's are actually sending me press releases.

Anyway, it has been a while since my last episode but the next episode grew out of a topic I've been wanting to do for a while and it is causing a lot of research due to all the scientific knowledge needed.

Okay, I'll break the surprise. The next episode is going to be on cocktail calories and how it breaks down in the body and how it can affect your diet.

Please hang in there and be sure to keep sending me your feedback either by leaving comments here on my blog, emailing me at behindthebarshow@gmail.com or by phone at (206) 984-3227.

Stay tuned...

Happy Saint Patrick's Day!

2007-03-17T15:53:00.000-07:00

I know, I'm not much of a "shooters" kind of person but here's one just for today:

Irish Flag
1 part Green Creme de Menthe
1 part Bailey's Irish Cream
1 part Grand Marnier

Pour the Creme de Menthe into a shot glass. Layer Bailey's Irish Cream on top of the Creme de Menthe and then finally the Grand Marnier on top of that. (For instructions on how to layer, watch my bonus video episode.)

It should look something like this:

Episode 033 - Cocktails in Italy

2007-02-22T17:59:00.000-08:00

Here's my first episode since coming back from Italy. I had a wonderful time and had some great cocktails while there. On this episode, I get into quite a bit of listener feedback, my cocktail experiences in Venice and Florence, Italy and what I thought of Harry's Bar; birth place of the bellini. Finally, I finish off with a bonus on a quick visit over to St. George Spirits.

This episode also has two bonus cocktail recipes. Here they are:

Zen Maker #2 (still working on a name for this.)
3 parts Hangar One Mandarin Blossom Vodka
2 parts Qi White Tea Liqueur
2 parts Dubbonet Rouge
1 part Qi Black Tea Liqueur
Shake with ice and strain into a chilled cocktail glass. Flame an orange peel, twist it over the drink, rub it on the rim of the glass and drop it in.

White Velvet (Created by Lou Bustamante, tasting room manager at St. George Spirits.)
1 1/2 oz Qi White Tea Liqueur
3/4 oz Hangar One Mandarin Blossom Vodka
1/2 fresh lime, juiced
1/2 oz Velvet Felarnum
Combine Qi, Mandarin Blossom vodka, Velvet Falernum, and lime juices in a
shaker with ice. Shake and strain into a martini glass. Garnish with lime
wheel.

St. George Spirits

2007-02-18T11:48:00.001-08:00

St. George Spirits
Originally uploaded by Mr_Martini.

Yesterday, February 17th, I visited St. George Spirits and enjoyed tasting their spirits and a
tour of their facility. This picture is Lou Bustamante, their tasting room manager, and myself in front of their copper pot stills. On my next show (episode 33) you'll receive a wonderful recipe for a drink called the White Velvet, which was created by Lou Bustamante. It's a wonderful drink that you'll want to have in your arsenal just in time for warm weather drinking. Stay tuned for that.

Cheers,
Tim (Mr. Martini) Morrison

Harry's Bar in Venice, Italy

2007-02-07T12:37:00.000-08:00

This was taken in Harry’s Bar in Venice, Italy… the home of the Bellini. On the bar next to me is their Bellini #1 and an old fashioned.

They now serve four types of Bellini’s:

1. Bellini: Fresh peach puree with a dry Italian sparkling wine called Prosecco, which is made out of Prosecco grapes, a white grape grown in the Veneto region of Italy. This Bellini is the original.

2. Virgin Bellini: If you ask for this, you’re just getting a “Bellini” mix from a can. It’s basically a carbonated peach puree.

3. Bellini #1: This is also made with the canned Bellini mix and has your choice of gin or vodka added.

4. Bellini #2: This is also made with the canned Bellini mix and has rum added to it.

The prices were rediculous here but I’ll go more into that when I discuss the trip on my next episode.

CHEERS!

Episode 032 - Beer 101

2007-01-19T21:46:00.000-08:00

Happy One Year Anniversary, Behind The Bar Show!!!

Welcome everyone into 2007!

For the first episode of 2007, we're breaking out the "Beer 101" show. I go into just the basics about lager and ale and break those down into pilsner, bock, stout and porter.

Now I admit I'm not the best person to be speaking about beers since most of my studies have been in classic cocktails but I give it my best shot. I hope you enjoy it. There's also a few interesting facts thrown in like where the term, "Hair of the dog" came from and an interesting science fact about the bubbles in a pint of Guinness.

Cheers, everyone!

Episode 031 - Hot Drinks

2006-12-22T17:02:00.000-08:00

HAPPY HOLIDAYS!!!

On this episode, I talk about hot alcoholic beverages to warm us up after playing in the snow. First, I go through the history of the Irish Coffee and then give the recipes for Irish Coffee, Kioki Coffee, Mexican Coffee, Baileys Coffee, Kahlua Coffee, Venetian Coffee, Jamaican Coffee, Hot Brandy, Hot Buttered Rum and Snuggler.

Enjoy the show and most importanly, have a wonderful Holiday season and a Happy New Year!

See you in 2007!

Tim (Mr. Martini) Morrison

Portable bar

2006-12-02T19:40:00.001-08:00

1202061933.jpg
Originally uploaded by Mr_Martini.

portable bar ready for party. I added the black fabric with velcro.

Home party

2006-12-02T19:37:00.001-08:00

Home party
Originally uploaded by Mr_Martini.

Bar set up for this year's christmas party.

Episode 030 - St. George Spirits Open House

2006-11-18T22:18:00.000-08:00

On this episode, I speak about the new portable bar I just received (pictures coming shortly). I then go into my experiences at St. George Spirits Open House (makers of Hangar One vodka) and finish off with a new recipe made with Qi Tea Liqueur. The drink is called the Zen Maker and here's the recipe:

Mr. Martini's Zen Maker
3 parts Light Rum
2 parts Dubonnet Rouge
1 part Cointreau
1 part Qi
Shake with ice and strain into a chilled cocktail glass. Garnish with an orange twist.

New Domain

2006-11-15T10:50:00.000-08:00

Hello fellow cocktail enthusiasts! I haven't given up on this venture just yet. As a matter of fact, you can now access this site by going to http://www.behindthebarshow.com.

I'm hoping to soon create episode 30 where I will mention my trip to St. George Spirits open house and I'd like to debut my new cocktail creation using one of the spirits I enjoyed at the gathering at St. George Spirits.

Episode 029 - Listener's Favorite Recipes

2006-10-26T22:20:00.000-07:00

This episode I share all the wonderful recipes I've received from you, my listeners. Enjoy!

To listen, click on the title of this post or use the Podcast Alley logo on the left side of this page to see all my episodes where you can stream them on your computer. Don't forget to subscribe to Behind The Bar Show podcast in iTunes.

Episode 028 - Punch

2006-09-21T23:25:00.000-07:00

On this episode we go through the history of punch and plenty of recipes to boot. Now these recipes are quite large so this might be one hell of a post. Let's get to it:

Basic milk punch
1 whole egg
1 cup whole milk
2 - 3 tsp simple syrup
Shake well with ice to fully mix. Spike it with 2 ounces of your base alcohol of choice. Garnish with nutmeg.

(base alcohol) Puff
Take equal parts basic milk punch and base alcohol and fill a collins glass filled with ice two thirds of the way and then top with seltzer water. Give a quick stir.

Anti-Shower Punch (from Kathryn in Cleveland, OH)
4 oz. lime juice
4 oz. lemon juice
6 oz. tangerine juice
4 oz. simple syrup
4 oz. pineapple juice
4 oz. mango juice
9 oz. cachaca
6 oz. Armagnac
3 oz. creme de cassis
1 oz. Amaretto
1 oz. creme de banana
2 750 ml. bottles of dry champagne ( if using a sweeter champagne/sparkling wine, omit simple syrup)
In 2 large pitchers, or a large punch bowl combine all ingredients except the champagne. Chill at least 1 hour. Slowly add champagne and serve immediately.

Applejack Punch
8 oz grenadine
1 pint lemon juice
1 pint orange juice
2 bottles Applejack
Mix and let sit at room temperature for around an hour. Chill and then pour into your punch bowl with a block of ice. Add 2 quarts Ginger Ale.

Brandy Punch
1/2 pint simple syrup
1/2 oz Curacao
1 pint lemon juice
1 pint orange juice
2 oz grenadine
2 bottles cognac
Mix and let sit at room temperature for around an hour. Chill and then pour into your punch bowl with a block of ice. Add 2 quarts Club Soda.

Champagne Rum Punch
1 liter light rum
1 liter anejo rum
1 bottle sweet vermouth
1 quart orange juice
1 cup cranberry juice
Mix and let sit at room temperature for around an hour. Chill and then pour into your punch bowl with a block of ice. Pour in a bottle of Champagne or sparkling wine. Garnish with slices from two oranges.

Claret Punch
2 cups lemon juice
1 cup superfine sugar
3 bottles Claret
1 1/2 cup brandy
4 oz apricot brandy
4 oz bourbon
1 cup triple sec or cointreau
2 cups cold tea
Mix sugar and lemon juice together until the sugar is dissolved. Now add the rest of the ingredients and let sit at room temperature for around an hour. Chill and then pour into your punch bowl with a block of ice. Add 1 quart of club soda and slices from three oranges.

Glogg
1.5 liter bottle inexpensive dry red wine
1.5 liter bottle inexpensive American port (ruby)
1 bottle inexpensive brandy
10 inches of stick cinnamon
1 tbsp. cardamom seeds
2 dozen whole cloves
peel of one orange
1/2 c. raisins
1 c. blanched almonds
2 c. sugar
The peel of another orange for garnishing

Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain.

Cardamom comes in three forms: pods, seeds, and powder. Do not use powder. If you can only find the pods (they look like orange seeds), take about 2 dozen and pop them open to extract the seeds. Cardamom seeds may be hard to find, so you may need to order them from a spice specialist like penzeys.com. At some stores they will be called decorticated cardamom.

Pour the red wine and port into a stainless steel or porcelain kettle. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, but do not boil. Boiling will burn off the alcohol.

Put the sugar in a pan and soak it with half the bottle of brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar. If you wish, you can speed up the process a bit and create quite a show by flaming the brandy. Flaming will create a 2 foot high blue flame, so be sure there is nothing above the stove that can catch on fire. Then, stand back and light the brandy. Caramelizing the brandy this way is crucial to developing complexity.

Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste (about 1/2 pint). You can serve it immediately, or let it age for a month or two. If you are going to age it, make sure the bottle is filled as high as possible and sealed tight.

To serve glogg warm it gently over a low flame or in a crockpot, and serve it in a mug. Garnish it with a fresh orange peel, twisted over the mug to release the oils.

Episode 027 - Midori

2006-08-31T20:05:00.000-07:00

On this 27th episode we go into detail on that sweet, green, melon flavored cordial called Midori.

Here are the recipes given on this show:

The Universe (1st place winner in 1978 US Bartenders Guild Annual Competition)
1/2 oz Midori
1/2 oz Vodka
1/2 oz pistachio-flavored liqueur
1 1/2 oz pineapple juice
1/2 oz lime juice
Pour in all ingredients into a shaker filled with ice. Shake and strain into a chilled cocktail glass.

Green Eyes (Official Drink of the 1984 LA Olympic Games)
3/4 oz Midori
1 oz Rum
1/2 oz coconut cream
1/2 oz lime juice
1/2 oz pineapple juice
Pour ingredients into a mixing glass filled with ice and stir well. Strain into a tall glass filled with crushed ice.

Playboy
1 oz Midori
1/2 oz Tequila
1/2 oz Blue Curacao
2 oz pineapple juice
1 oz orange juice
Pour the ingredients into a tumbler filled with ice. Roll it by pouring it into a shaker and back into the glass.

Melonball
In a tall glass filled with ice, pour in 1 oz Vodka and fill with orange juice leaving enough room to float approx. 1/2 oz midori on top.

Midori Sour
2 oz Midori
1/2 oz Cointreau (preferred) or Triple Sec
1 oz freshly squeezed lemon juice
Shake and strain into a chilled cocktail glass. Garnish with a cherry in the bottom of the cocktail glass or an orange twist.

Love Junk (First Prize in the 1991 Sydney Cocktail Championship)
1 oz Midori
1 oz Peach Schnapps
Apple Juice
Pour Midori and Peach Schnapps into a tall glass filled with ice and top with the apple juice. Garnish with thinly sliced red apples.

Episode 026 - Sweet and Sour

2006-08-17T21:32:00.000-07:00

The bar is back open!

Thank you for your patience and understanding about me needing to put the show on hold. I promised I wouldn't give up as long as you don't give up on me and here you go, my 26th episode, which is about sweet and sour.

I don't really go into any recipes in this show except that I like to make a limeade by squeezing the juice of a lime into a tall glass and then match the amount of juice with simple syrup. I then put in crushed ice and top the glass with water. Roll it by pouring it into your shaker and then back into your glass. You can do a quick lemonade by doing the same thing with the juice of half a lemon.

Enjoy the show!

Bar is temporarily closed

2006-08-03T18:57:00.000-07:00

Hello all. I hate to say this. Really, I do. I'm afraid the bar will be closed for a while. I had a wonderful trip to Florida but unfortunately, I was spending a lot of time trying to plan some phone interviews with certain people for the show and haven't heard back. I was also working on some special guests to be on the show but those fell through as well. Now my day job has taken a drastic turn that has had me running around like a chicken with my head cut off.

Don't take this as the end of Behind The Bar Show. It's not over... it's just on break for a while. I truly wish I had enough time to keep working on new episodes but life is catching up to me. Don't give up on me and I'll be back as soon as I possibly can. Whenever I find time, I'll work on show ideas and when I have my personal life back on track, I'll start again in full force. Consider it Season Two.

Thanks again to all my supportive listeners who have given me so much joy in doing this show. It's you guys/gals that make me determined to get back to the show as quickly as I possibly can.

Cheers!
Tim Morrison
(Mr. Martini)

p.s. If you're ever in San Francisco, come on by the Velvet Cantina on Tuesday evenings after 7pm. I'll most likely be having drinks and dinner at the bar. Stop by and say hi.

Episode 025 - Martini

2006-07-18T18:20:00.000-07:00

Welcome to Episode 25! Since I'm going on a long vacation to hang low and spend time with family and friends, I kind of consider this to be like a season finale. To celebrate getting to episode 25, I'm doing a show on the eloquent MARTINI!

I don't have any recipes I care to list on this posting. For my ideas of a martini recipe as well as a listing of other "martini" styles, you'll just have to listen to the show!

CHEERS, have a wonderful rest of July. I'll chat with you all when I get back.

Episode 024 - Not so Iced Tea

2006-07-11T22:43:00.000-07:00

This show is dedicated to a listener named Johnny who emailed me about the Long Island Iced Tea. I was planning a different show this week but his email inspired me to do a show on alcoholic drinks that are called "tea" but don't have any tea in them. This is the result...

There are definitely a few recipes in this episode but since it is late and I just recorded and posted the episode, I'm going to bed. Tomorrow I'll update this post with the recipes given on the show.

Why am I so tired? Well I just got back from my usual Tuesday dinner at the bar at Velvet Cantina in the Mission in San Francisco and I'm completely buzzed and tired out of my mind.

Cheers!

[update]

Okay, here are the recipes:

Long Island Iced Tea
1/2 oz vodka
1/2 oz gin
1/2 oz light rum
1/2 oz tequila
1/2 oz triple sec
3/4 oz lemon juice
3/4 oz simple syrup
2-4 oz Coca-Cola
In a shaker filled with ice pour in all ingredients minus the Coca-Cola. Shake well and strain into a tall glass filled 3/4 with ice. Top with Coca-Cola. Stir lightly and garnish with a lemon wedge or a twist.

Texas Tea
Do the same as the Long Island Iced Tea but add 1/2 oz Bourbon as well.

California Iced Tea
Do the same as the Long Island Iced Tea but use orange juice instead of Coca-Cola.

Long Beach Iced Tea
Do the same as the Long Island Iced Tea but use a splash of cranberry juice instead of Coca-Cola.

Alaskan Iced Tea
1/2 oz vodka
1/2 oz gin
1/2 oz light rum
2 oz blue curacao
1 oz lemon juice
1 oz simple syrup
Top with 7-up or Sprite
In a shaker filled with ice pour in all ingredients minus the soda. Shake well and strain into a tall glass filled 3/4 with ice. Top with soda. Stir lightly and garnish with a lemon twist and a cherry.

Tokyo Tea
1/2 oz vodka
1/2 oz rum
1/2 oz gin
1/2 oz tequila
1/2 oz triple sec
1 oz midori
In a shaker filled with ice pour in all ingredients and shake well. Strain into a tall glass filled with cracked ice.

Miami Iced Tea
1/2 oz vodka
1/2 oz gin
1/2 oz rum
1/2 oz peach schnapps
1 oz cranberry juice
Top 7-Up or Sprite
Pour ingredients into a highball glass filled with ice. Roll this by pouring it into a shaker and then back into the glass. Garnish with a lemon wedge.

Electric Iced Tea
1/2 oz bourbon
1/2 oz vodka
1/2 oz gin
1/2 oz triple sec
Fill Coca-Cola
Pour ingredients into a highball glass filled with ice. Roll this by pouring it into a shaker and then back into the glass. Garnish with a lemon wedge.

Episode 023 - Fourth of July

2006-07-04T13:20:00.000-07:00

Happy Fourth of July! I got a lot of plans today but I wanted to be sure to still get my weekly show out there so here it is. It's a quick one but at least it's something, right?

Before I go into drinks for Independence Day, I shared a drink for our Canadian listeners for their July 1st celebration of Canada Day.

Canada Cocktail
1 1/2 oz Canadian Whisky
1/2 oz Cointreau
3 drops Angostura Bitters
Pour ingredients into an old-fashioned glass filled with cracked ice. Garnish with a sprig of mint.

Next was a recipe I received from the Maker's Mark newsletter. It's a drink created by BW in Seattle, WA.

The Byzantine Cocktail
1 1/2 parts Maker's Mark Bourbon
1/2 parts Lillet Blanc
1/2 part Cointreau
1/4 part lemon juice
dash simple syrup
dash orange bitters
dash angostura bitters
Shake all ingredients and strain into a chilled cocktail glass. Garnish with grated nutmeg, sprig of mint and an orange twist.

Now for the 4th of July drinks:

Red, White and Blue Shooter
1/3 Grenadine
1/3 Peach Schnapps
1/3 Blue Curacao
Layer in order into a shot glass.

All-American Fizz
3/4 oz Gin
1/2 oz Cognac
juice of half a lemon
2 dashes grenadine
8 oz club soda
Shake gin, cognac, lemon juice and grenadine with ice and strain into a collins glass with ice cubes. Fill with club soda and stir lightly.

American Beauty
1/2 oz brandy
1/4 tsp white creme de menthe
1 tbs grenadine
1 tbs orange juice
1/2 oz dry vermouth
dash port
Shake all ingredients except port with ice and strain into a cocktail glass. Top with a dash of port.

Liberty Cocktail (by: Duncan MacElhone)
1/3 Bourbon
1/3 dry vermouth
1/6 lime juice cordial (like Rose's)
1/6 southern mist
Shake and strain into a chilled cocktail glass.

Liberty Cocktail (unknown creator for this version)
1 1/2 oz apple brandy, calvados or applejack
3/4 oz light rum
1/2 tsp simple syrup
Shake with ice and strain into a chilled cocktail glass.

Star Cocktail (created by: Duncan MacElhone)
1/2 gin
1/2 calvados or applejack
tsp grapefruit juice
tsp dry vermouth
tsp sweet vermouth
Shake with ice and strain into a chilled cocktail glass.

Firecracker
1/2 oz tequila
1/2 oz goldschlager
1/2 oz rumple mintze
Shake with ice and strain into a shot glass.

Episode 022 - Summertime Cocktails

2006-06-27T20:25:00.000-07:00

Summer is upon us here in the States so it's time to head out to the pool, fire up the barbeque grill and enjoy some summertime cocktails.

Recipe from the Listener Feedback section:

Floridita
1 1/2 oz light rum
1/2 oz fresh lime juice
1/2 oz sweet vermouth
1/8 oz white creme de cacao
1/8 oz grenadine
Shake with ice and strain into a chilled cocktail glass. I lime twist would be an excellent addition.

Simple juice drinks mentioned in this episode:

Cape Cod
1 oz vodka
Fill cranberry juice
Pour vodka over ice in a tall glass and fill with cranberry juice. Garnish with a lime wedge.

Greyhound
1 oz vodka
Fill grapefruit juice
Pour vodka over ice in a tall glass and fill with grapefruit juice.

Salty Dog
Same as a greyhound but rim the glass with salt.

Screwdriver
1 oz bodka
Fill orange juice
Pour vodka over ice in a tall glass and fill with orange juice.

Madras
1 oz vodka
Fill orange juice
Fill cranberry juice.
Pour vodka over ice in a tall glass and fill with half orange juice and half cranberry juice.

Sea Breeze
1 oz vodka
Fill cranberry juice
Fill grapefruit juice
Pour vodka over ice in a tall glass and fill with half cranberry juice and half grapefruit juice.

Bay Breeze
1 oz vodka
Fill pineapple juice
Fill cranberry juice
Pour vodka over ice in a tall glass and fill with half pineapple juice and half cranberry juice.

Summertime cocktails:

Electric Lemonade
1 oz light rum or citrus vodka (I've heard of them used with either. I like both ways.)
1/2 oz blue curacao
1 oz sweet and sour (try 1/2 oz lemon juice and 1/2 oz simple syrup)
Fill with lemon/lime soda (like Sprite or 7-up)
Pour ingredients into a collins glass filled with cracked ice. Stir. Top with the soda. Garnish with a lemon wedge or twist.

Planter's Punch*
2 oz dark rum
3 oz orange juice
1/2 oz lemon juice
2 tsp simple syrup
splash grenadine
splash triple sec
Shake with ice and strain into a chilled collins glass with cracked ice. Garnish with an orange slice and a maraschino cherry. Insert a drinking straw.
*There are LOTS of recipes out there for Planter's Punch. This is just one version that I can give. Listen to the show for more information on the Planter's Punch.

Zombie
1 oz gold Puerto Rican rum
1 oz white Puerto Rican rum
1 oz 151 Demerara rum
1 tsp brown sugar
1 oz lemon juice
1 oz lime juice
1 oz unsweetened pineapple juice
1 oz passion fruit syrup
dash angostura bitters
In a shaker without ice, dissolve brown sugar in the lemon and lime juice. Now fill with ice. Pour in the rest of the ingredients and shake well. Strain over crushed ice in a collins glass and garnish with a sprig of mint.

Tidal Wave
1 oz light rum
1 oz dark rum
1/2 oz gin
1/2 oz vodka
1/2 oz tequila
2 oz pineapple juice
1 oz orange juice
1 tsp grenadine
Pour all ingredients in a blender with a full cup of crushed ice. Blend and pour into a collins glass.

Episode 021 - Bonus Video Show

2006-06-20T21:23:00.000-07:00

Ever wonder why I only do audio? This low quality video show should explain why.

It may be bad but I think I still get my point across. This time I go into how to cut limes two different ways (I have more ways but I'll save those for a better quality video show) and how to do perfect lemon twists. I then do a somewhat okay job of explaining glassware. Yes, the equipment I used isn't made for making video podcasts so I already know that the sound doesn't match my lips. Consider it Kung Fu TV if you will. Finally, I go into how to layer alcohol by doing a Brain Hemorrhage.

I thought long and hard about posting this horribly done video and decided if I could laugh at it then why not let my listeners laugh at it as well. Since I'm already laughing, it means that you won't be laughing at me but with me. Enjoy the show.

CHEERS!

Episode 020 - Schnapps

2006-06-13T21:43:00.000-07:00

This episode is all about Schnapps. First, I want to say hello to the wonderful ladies I met tonight at the Velvet Cantina.

Okay, this time around I mention the difference between European schnappps and American schnapps.

Here are the recipes mentioned on this show:

Mississippi Schnapper
1 oz Peach Schnapps
1 oz Jack Daniels
Dash Cointreau
tbs Fresh Lime Juice
Pour ingredients into a shaker 2/3 filled with ice. Shake and strain with ice into a chilled cocktail glass.

Peach Mimosa
1 part Orange Juice
1 part Peach Schnapps
4 parts Chilled Champagne
Pour ingredients into a champagne flute and garnish with a peach slice.

Fruity Fizz
1 oz Vodka
1 oz Triple Sec
Dash Grenadine
Fill 7-up or Sprite
Pour ingredients in order into a tall glass filled with cracked ice. Give a light stir.

Fuzzy Navel
1 1/2 oz Peach Schnapps
Fill Orange Juice
Pour ingredients into a tall glass/collins glass filled with cracked ice.

Sex on the Beach
1 oz Vodka
1/2 oz Peach Schnapps
Fill Orange Juice
Fill Cranberry Juice
Pour ingredients into a tall glass/collins glass filled with cracked ice.

Girl Scout Cookie
2 oz Kahlua
2 oz Light Cream
1 oz Peppermint Schnapps
Shake and strain into a double old fashioned glass filled with ice.

Washington Apple Cocktail
1 part Crown Royal
1 part Apple Schnapps
1 part Cranberry Juice
Pour ingredients over ice in a highball glass. Stir briefly.

Episode 019 - Cruising Cocktails

2006-06-07T18:28:00.000-07:00

Okay, I know... I'm a day late posting this. OOPS!

This time around I'm talking about the cocktail adventures during my trip to Seattle, WA and Alaska.

Here are some of the recipes I mention and are definitely worth posting:

Don't Give Up the Ship by Ben Dougherty from the Zig Zag Cafe in Seattle, WA.
6 parts Gin
1 part Fernet Branca
2 parts Dubonnet
1 part Grand Marnier
Stir with ice and strain into a chilled cocktail glass

Last Word
Gin
Green Chartreuse
Maraschino Liqueur
Fresh Lime Juice
Add equal parts of each into a shaker filled with ice. Shake and strain into a chilled cocktail glass. Garnish with a maraschino cherry.

Mahogany by Robert Hess
1 1/2 oz Dry Vermouth
3/4 oz Jagermeister
3/4 oz Benedictine
Stir with ice and strain into a chilled cocktail glass. Robert recommends spritzing the inside of the glass with a cinnamon tincture. Find out how to make the cinnamon tincture from Robert's website, www.drinkboy.com

Alcohol good for your heart?

2006-06-06T16:27:00.000-07:00

Here's an interesting post from SF Gate:

Alcohol may help protect the heart Women benefit with far less intake than men, study says.

When reading it, please keep in mind a drink to them is only 1/2 an ounce (or 12 grams of ethanol).

In other words, this doesn't mean you can get sloshed every day. Also keep in mind the amount of calories in a cocktail.

My bottom line to this whole article is, alcohol, like many things in life, can be good for you... IN MODERATION!

Be careful when dealing with fire and alcohol

2006-06-03T09:05:00.000-07:00

Okay, I'm sure many of you have seen this animated gif before as it's all over the web but I wanted to be sure that all you party animals who asked for my shooters show know to be careful with flaming shots. You're supposed to put them out before drinking them.

What's this guys problem? I guess he forgot that oxygen is another fuel for fire. Notices how he *pours* the flaming alcohol through the air and into his mouth? Sheesh!

Episode 018 - Vacation Recording

2006-05-30T21:53:00.000-07:00

Honestly, there really isn't any recipes to give on this week's show. This is a bonus recording taken on the Norwegian Star, which is the cruise ship I was on going to Alaska. Honestly, I was seriously drunk when I did this recording but I thought, what the hell, it'll be fun to share a really drunk experience with my listening audience.

So if you haven't heard it yet, click on the title of this post and get the mp3... or subscribe to my show on iTunes by looking up "Behind The Bar Show" in the podcast section. You are subscribed right? If not, you make sure you click on the PodCast Alley icon to the left and vote for my show every month, right? ;-)

Cheers everyone and I hope you enjoy this week's show. This time it's all for fun. Enjoy and I'll try to be sober next week when I plan on talking about my cocktail experiences during the trip.

News Article Part Two

2006-05-23T16:10:00.000-07:00

Earlier I added a link to a news article by Martin Cizmar. Here it is again yet it with more. Check it out:

http://server1.dnronline.com/rocktown/rock_archive_details.php?AID=400&page=focus