42 BELOW COCKTAIL WORLD CUP 2010

We would like to wish Team Ireland the very best of luck at the 42Below Cocktail World Cup in Queenstown, New Zealand next week.

Team Ireland is made up of Aaron Wall(Noo Bar), Max la Rocca(Sheen Falls Lodge) and Andy Ferreira(Long Island Cocktail Bar) and they have been working very hard on their recipe for the World Cup.

Best of luck guys and bring it home!!!!!!!

ST PATRICK'S DAY COCKTAIL

Here is a little recipe that I have enjoyed on many a Paddy's Day and actually made this for Bulgarian TV as part of a show aired on Paddy's Day 2007.

I got the idea when I was in Greece teaching bartenders for Jameson in 2006. Each bar we went to gave you a plate of watermelon with your drinks.

So sitting there, eating a piece of watermelon and sipping on some Jameson on ice and I realise that they actually go well together, so when I get back to Ireland I created this little number called PULP FICTION.

PULP FICTION
5 big chunks of watermelon
15mls Monin Cane Sugar syrup
50mls Jameson

Method:- Chill a martini glass with some ice.Muddle the watermelon with the syrup in the bottom of a cocktail shaker. Add the Jameson. Add some ice and shake hard to break down the watermelon even more. Discard the ice from the martini glass and strain the liquid into the glass. Garnish with a small slice of watermelon.

So enjoy this drink for whats left of Paddy's day or at any other time.

Slainte!!!!!!!!

Cocktail recipe

Here is another recipe I tried recently:-

RYE N GINGER OLD FASHIONED
70mls Rye Whisky( I used Rittenhouse, from Celtic Whiskey Shop)
10mls Monin Ginger Syrup
5 drops Bokers Bitters

Method:- Add the syrup and bitters into an empty old fashioned glass. Add a little ice and 35mls of whisky. Stir for about 10 seconds, add more ice and another 35mls of whisky. Stir for another 10 seconds. ad a little more ice and garnish with an orange spiral.

(Not bad but to be honest cud have done with more syrup. The ginger notes were quite tame. I recommend 15mls Monin Ginger Syrup.)

Cocktail Recipe

Here is one of my favourite tipples at the moment, El Presidente #1. There are two El presidente recipes, one is manhattan-like the other martini like. I prefer this one.

Recipe

50mls Bacardi 8

25mls Carpano Antica Formula

2 drops angostura bitters

Method:- Put some ice into a martini glass/coupette to chill the glass. Add ice to a large glass or mixing glass. Pour in the rum,vermouth and bitters. Stir for about 20 seconds. Discard the ice from the glass and strain the liquid into it. garnish with an orange zest.

ENJOY!!!

3 MOST PROMISING RECIPES OF 2010

Congratulations to Erik Lorincz,Scott Tyrer and Matthew Dakers for making it through to Bacardi's, 3 MOST PROMISING RECIPES OF 2010.

The three guys now, with Bacardi's help and support will promote their drink during the rest of the year in as many ways as possible and at next years Founders Day Party(4th Feb 2011) the overall winner will be announced and their recipe will go into the Bacardi Legacy Cocktail Book alongside the likes of Mojito, Daiquiri, El presidente and co.

Here are the guys recipes:-

Erik Lorincz, Connaught Bar
50mls Bacardi Superior
15mls Tawny Port
10mls Oloroso Sherry
30mls lime juice
2 barspoons caster sugar
3 drops peychauds Bitters

Method:- Shake all ingredients over cubed ice and fine strain into a coupette. garnish with  large crystal clear ice cube

-----------------------------------------------------------------------------------------------------------

Scott Tyrer, Bibis Italianissimo
62.5mls Bacardi Superior
12.5mls Giffard White Creme de cacao
4 dashes Bitter truth Xocolatl Bitters(http://www.bittertruth.com/)
1.25mls Lagavulin

Method:- Stir all ingredients over ice until well chilled. Fine strain into a chilled coupette, garnish with half a vanilla pod.
----------------------------------------------------------------------------------------------------------

Matthew Dakers, Hoxton Pony
40mls Bacardi Superior
10mls Yellow Chartreuse
20mls lime juice
10mls honey
10mls egg white
1 dash Grapefruit bitters
2-3 mint leaves

Method:- Shake all ingredients with cubed ice and fine strain into a chilled coupette, garnish with a grapefruit zest sprayed around the glass and then discarded and float a mint leaf on top.

Good luck to the guys and watch out for their drinks popping up on the net and TV.

LEGACY COCKTAIL COMPETITION 2010

Congratulations to Ago Perrone, Head Mixologist at The Connaught in London who became the first entry into Bacardi's Legacy Cocktail Book alongside such greats as the Original Mojito and Classic Daiquiri.

Ago's recipe won out over three recipes chosen last Feb as part of the Founders Day Celebrations and will now go down in history as a Bacardi Legacy recipe. Ago is pictured here with David Paskins and Peter Dorelli celebrating his victory.





Ago's recipe is as follows:-

Mulata Daisy

40mls Bacardi Superior
25mls creme de cacao dark
20mls lime juice
2 barspoons caster sugar
10mls Galliano L'Authnetico
1 and 1/2 barspoons of Fennel seeds

Method:-Dust the rim with cocoa powder and carefully rinse it with Galliano L'Authentico. In a cocktail shaker muddle the fennel seeds, add the other ingredients, shake hard with cubed ice and double strain into the martini glass rimmed with cocoa powder.



I have made this cocktail at a couple of training sessions and the feedback from bartenders is very positive. I really like the drink myself too!! I think this drink will be around for a long time to come!!':- Paul Lambert, Mixo-logic Ltd.

TRUE ORIGINAL NO 2

Check out this video. Now this is a good Pina Colada!!!! Not with Malibu,pineapple juice and cream!!!!!

I was asked to make a Pina Colada this way in Puerto Rico as part of my training with Bacardi and it is by far a much nicer drink.

http://www.youtube.com/watch?v=nFJuL6nt6_M&feature=rec-rev-rn-1r-3-HM


Enjoy!!!

SIMON DIFFORD SEMINAR

Legend of the cocktail industry Simon Difford was in Dublin last night for a seminar with Dublins top bar managers discussing 'what makes a great bar great!'

Simon has a wealth of knowledge of bars having reviewed them for over 10 years for his magazine CLASS and offered some invaluable adivce on different areas of bar from Decor, to food, to cocktails and beer selections. Over 20 bar managers trunred up and were treated to delicous Bacardi cocktails by Paul Lambert and Alan Kavanagh.

COCKTAIL RECIPE

Here is a recipe for an amazing drink I first tried in London, in a bar called Prohibition, near London Bridge.
I couldnt source Gingerbread syrup by Monin here but am delighted to announce that now it is available over here through the guys at Food Solutions.

They carry the full range from Monin, syrups,liqueurs and purees/sauces so check them out.
http://www.coffee-ireland.com/


GINGERBREAD DAIQUIRI
50mls Bacardi Superior
25mls freshly squeezed lime juice
17.5mls Monin Gingerbread Syrup

Method:- Pour all ingredients into a shaker in the following order, syrup, lime juice, rum. Shake well and double strain in to a chilled martini glass/coupette. Garnish not necessary but you can. Use a lime circle or lime wedge.

Enjoy!!

Cocktail Videos

Check out Paul and Karim's performance on the saba website in their cocktail videos. Hollywood beckons!!!!!!!

http://www.sabadublin.com/