This Issue's Libations

Seasons Greetings

An RDS from B.A.S.T.A.R.D.S. the book
(Bars And Saloons, Taverns And Random Drink Stories)

Sidebar
Polygamy Porter, Bring Some Home To The Wives

Bar Humor
By request of the readers, Warning, Holiday Alert

State of the Bar Business

Another RDS (random drink story) from the book B.A.S.T.A.R.D.S.

Book Review
“How to Mix Drinks with advice to Barkeepers”- Published in 1887 to 1890?

Cocktails

Sidebar
Adult and Children’s Medicine

Weird Cocktails

Readers of this site should be of legal drinking age (LDA)
in the state or country where they reside.

Any and all information published on this website are the opinions of the
author, who is in no way responsible for actions of the readers

Members of the eating and drinking establishment trade are expected to
adhere to the practice of “RESPONSIBLE BEVERAGE SERVICE”

Serve in moderation-Drink in moderation!

Happy New Year cover

This photo was taken at 11 PM New Years Eve. Wonder what the hell they looked like at midnight? The barkeeper.com wishes you:

“Peace, Harmony, and Well Being (physically, mentally, and financially) for the New Year, and…..decades to come”.
 

An RDS from B.A.S.T.A.R.D.S. (the book)
(Bars And Saloons, Taverns And Random Drink Stories)

“C” is for Church/Tavern

Almost 2,000 years ago when the Christian Church was being formed, the disciples were attempting to determine the business model that would establish the church as a successful enterprise. After many years of observation and study they decided the format that offered the best opportunity to grow the faith, was the Tavern business model.

Most Romans were familiar with tabernaes, popinaes, themopoliums, etc., where there was a bar that served some type of food and/or wine, had a bartender, where there was a form of confession, which had a steady revenue stream, and in cash.

So in an attempt to duplicate that successful business model, the church structured their facility in a similar manner, ie;

The tavern had a bar, the church installed an altar

The tavern had a bartender, the church appointed a priest, or pastor

The tavern heard confessions, the church heard confessions

The tavern collects cash, the church collects cash

……..and both are involved with spirits!

And over the eons, very little has changed for either business, as why change a solid business model. But…there was one element that the church decided to upgrade, and that was the décor. It appears they were generating substantial income (non-taxable), so they began to construct serious, monstrous cathedrals, with spires, statuary, support housing, marble, tapestries, artwork, stonework, stained glass windows, etc. It was like their decorator had run amuck, (probably because there were no budget constraints). But then it seemingly became a contest, with every city and /or nation constantly attempting to out décor the other, and the results were huge, beautiful buildings with glorious interiors and exteriors, but a declining customer base, which resulted in the question, is décor really that important?

St. Stephen Cathedral, Vienna, Austria

Obviously there will be some sort of penance I must pay for what might be considered blasphemy on my part. And in all probability I will be admonished, and made to consume three “Resurrected Flaming Blue Jesus Cocktails”, lighting same with a church candle. Domine non sum dignus!

Resurrected Flaming Blue Jesus

Pour ½ oz. each of Rumpleminz, 151 proof rum, Blue Curacao, and 100 proof Bourbon into a 2 ounce shot glass.

Light, bless yourself, swallow. You are now absolved.

Sidebar- Polygamy Porter

There is a neat Brewery in Park City, Utah, called Wasatch Brew Pub and Brewery. As a brewery in a state with a somewhat dominant Mormon tradition, this firm, in it’s own way, identifies with the current market for crafted beers, as well as it’s consumers, with their label stating: “Why Just Have One! Bring some home to the wives”.

Their mission statement most definitely makes sense, ie:

“To make the best ales and lagers possible. To achieve commercial profitability, while maintaining the highest level of social responsibility. To have as much fun as we can legally get away with”

This statement is further reinforced by their website (wasatchbeers.com) lead in, “Still Drinking Our Share and Selling the Rest."

The brands they brew are listed below, and they also produce four higher alcohol beers, called “Devastator Double Bock”, “Wasatch White Label” ( a white ale), “Summerbrau Bier”, and “Winterfest” (another ale), and other unique brews. The company also sells stuff.

Bar Humor – Warning, Holiday Alert!!!

At the request of quite a few readers, we are again including this holiday remembrance.

A warning for friends, husbands and boyfriends, who may be a Lowe’s, or any other superstore customer. Over the last month I became a victim of a clever scam while out shopping. Two seriously good-looking 20-21 year old females, extremely healthy, in tight t-shirts and mini skirts, came over to my car while I was unpacking my purchases.

The ladies started cleaning my windshield with a rag and Windex, while obviously displaying their physical attributes. When I attempted to give them a tip for their service, they said no thanks, but could I drive them to the local McDonald’s.

As a good Samaritan, I said yes. They got into my car, and while I was driving, they removed their clothes, and started making out in the back seat. Then one of them climbed into the front seat, and started groping me. She then removed my pants, and threw them into the back seat, and while I was distracted, the other female stole my wallet.

I had my wallet stolen on November 23rd and 24th, and also on November 30th. Then on December 10th, 14th, and 22nd, it happened again, and on Christmas Eve my wallet was stolen twice. Obviously this is a scam, and I fear it may happen when I go to return gifts next week, so tell your friends to be careful.

FYI: Target has wallets on sale for $2.99 each, and a 20% discount if you purchase ten or more.

Bar Drink Book Review

“How to Mix Drinks with advice to Barkeepers”
by
The American Billiard Table Co.
Manufacturers of
Saloon Fixtures,
Billiard – and – Pool - Tables
1887-1890?

This is one of the very few much older books that has Barkeepers in it’s title. It is a soft cover book with 48 pages, and six categories, ie; Index, Hints and Rules for Bartenders, Bartender’s Guide….or….how To Mix Drinks (recipes), Temperance Drinks, English Fancy Drinks, and Syrups, Essences, Tinctures, Colorings, &c. The index is in alphabetical sequence, but the recipes are not, so to find a recipe you must first search the index (dumb), but that’s nothing new with older books.

The publication date is estimated, based upon other books recipes, and the use of just vermouth in a recipe, without designating dry or sweet.

The French Company Noilly Prat, created French, or Dry Vermouth at the beginning of the 19th Century (1800), and began shipping same to the United States in the mid 1850’s. Sweet or Italian Vermouth was created by Martini and Rossi in 1863, and entered the American market about 1880. So by guestimating these market entry dates, and market availability, I am assuming that total market penetration happened by about 1884 or 1885. Thus I am assuming this book was published some time between 1887 and 1890.

No author is listed, so I would imagine it is safe to assume that most of the recipes came from other drink recipe books of the late 1880’s.

There are 167 recipes in the book, and Punches dominate, as they do in most early drink recipe books. There are eighteen cocktails, and an assortment of crustas, daiseys, sours, toddy’s, nogs, slings, skins, flips, sangarees, shrubs , etc., and numerous bottled cocktails.

Manhattans are made with Rye, and either Curacao or Kirschwasser, plus vermouth and Boker’s Bitters.

Martinez contains Old Tom Gin, Vermouth, Boker’s Bitters, and two dashes of Maraschino. Mint Juleps with Brandy. Real Georgia Mint Juleps contain Cognac and Peach Brandy

Santina’s Pousse Cafe has Cognac, Maraschino and Curacao, with a footnote stating: This Pousse was invented by SANTINA, who formerly was the popular host of a celebrated Spanish Café, in New Orleans.

And another recipe by SANTINA the celebrated Spanish Caterer, the Dry Punch which contained: 1 ½ pounds of loaf sugar, dissolved in sufficient water, 2 gallons brandy, 1 gallon of water, ½ gallon strong green tea, 1 pint of Jamaica Rum, ½ pint of Curacao , juice of six lemons. Mix thoroughly, and strain, as described in the “Punch a la Ford”, (which is not listed in this book), adding more sugar and lemon Juice, if to taste. Bottle and keep on ice for three or four days, and the punch will be ready for use, but the longer it stands, the better it gets.

And last, but not least, a comment under the title English Fancy Drinks. “We give the following English drink for the benefit of the curious in such matters. Many of them are rather troublesome to prepare, and some of them, which we have tried, have not yielded the satisfaction expected or desired”.

Crimean Cup, A La Marmora
For a party of fifteen. Recipe by Soyer

1 pint syrup of orgeat
½ pint cognac brandy
¼ pint of Maraschino
¼ pint of Jamaican rum
1 bottle of champagne
1 bottle of soda-water
3 ounces of sugar
2 lemons

The comment might be the result of the orgeat overload, and the preparation process, or… Yankee prejudice.

State of the Bar Business

It has been a strange year for the eating and drinking establishments industry, with the constant weak economy, unemployment, and erratic consumer confidence levels. But surprisingly the fourth quarter of 2010 had some growth in sales, and it seemed that the industry has finally bottomed out.

Projections by numerous trade, operational, and consumer groups indicate that in 2011, the industry will finally experience a slow grow pattern of about +1.5 to +1.8%. In addition adult beverage sales are also projected to increase, with spirits up +2.3%, wine +1.3%, and beer Increasing +1.6%. That would seem to indicate that management and owners had best prepare their establishments, at all levels, service, pricing, quality, training, marketing, etc., if they want to participate in this growth.

Another RDS from B.A.S.T.A.R.D.S.
(random drink story)

Back in the 1960’s, I was in charge of a few bars at a very nice restaurant company, but about four months into the position, I began to receive complaints about one of the bartenders who always seemed to be somewhat intoxicated at the end of his shift. I instructed the unit managers to closely observe his behavior behind the bar, and to make sure he was not drinking on the job. This particular barman happened to be one of the best workers in the system.

A few days later, one of the managers said that this particular bartender was again quite tipsy at closing time, and when questioned, he said he was not drinking on the job, that he was just tired. I told the managers to do surprise visits to the bar, especially near closing time, but our bartender still would finish his shift a bit boozy.

Had a customer shopping team observe the bar/lounge while this bartender was working, and they reported that they saw no evidence that he was drinking on shift. I decided to work the closing managers shift to see if I could determine what was happening. Did the first night, and did not see anything unusual, though our bartender seemed a bit loose at closing time.

Waited a day, and then worked another closing shift, and wow, did I find a creative bartender, who figured how to drink at work, without anyone noticing. It was quite a clever technique!

When the bartender came to work at the beginning of his shift (when it was a bit slow), he would pour about four or five ounces of vodka into a couple of old fashioned glasses, and place them on the drain boards near the wash sinks, and then surround them with some dirty glasses. About half way through his shift, he would place a long straw into the liquor filled glasses, and every time he bent down to wash some dirty glasses, he would take a suck on the straw, and therefore not be appear to be drinking on the job. It was most certainly a revelation to me, and to him, as it was necessary to terminate his employment.

Cocktails

Some interesting additions to the million recipes files.

Bulleit Proof
Created by Amanda Gager, Stripsteak, Mandalay Bay, Las Vegas
2 ½ ounces Bulleit Bourbon
1 ¼ ounce Marie Brizard Orange Curacao
1 barspoon Benedictine Liqueur
2 drops Peychaud’s bitters
2 drops Fee Brothers Orange bitters

Pour all ingredients into a mixing glass, and stir (don’t shake). Strain into a cocktail glass, and garnish with a flamed orange peel.

I like this concoction, though the liquor amount (almost 4 ounces), would probably preclude me from having more than one, which is a shame.

The General Lee
Created by Matty Eggleston, Smuggler’s Cove, San Francisco
1 ½ ounces Wild Turkey 101 Proof Rye
½ ounce fresh lemon juice
½ ounce simple syrup
1 tbsp. Kumquat marmalade
3 dashes Peychaud’s Bitters
Shake all ingredients over ice, and strain over fresh ice in rocks glass.

This is different, but the Rye does subdue the marmalade just right.

Sidebar

Medicine for both adults and children

Came across this cocktail napkin in a bar, but there is no source listed on same. The toothache ad is from an 1885 newspaper ad. Whee!

Weird Cocktails

Blow My Skull Off
Pour into a high ball glass
1 ½ ounces Jamaica Rum
½ fresh lime juice
Fill glass with stout
Four dashes of Cayenne Pepper
BOOM!

Harvey Bowel Banger
Pour into a 12 oz. glass half filled with ice cubes
1 ounce Vodka
3 ounces Prune Juice
2 ounces Orange Juice
Stir 3 or four times
Happy Trails

Coming Soon