Bartending Newswire

THE LONG awaited Angostura (aromatic bitters Global Cocktail Challenge will take place today at Club Zen. There will be 11 competitors from all over the world competing for the coveted title. The event is the climax of several international competitions, which took place in Australia, the United States, Italy, France, Spain, United Kingdom, Venezuela, St Kitts, Barbados, St Lucia and of course Trinidad and Tobago.

The crème de la crème from all over the globe are here to contest their bartending skills before the Trinidadian audience at Zen. The competition takes place from 2 pm to 6 pm, after which there will be a host of local entertainment, prizes to be won, cocktail samplings and after party until midnight……read more here

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World Cocktail Week was established to celebrate the rich history of the cocktail and recognize the craftsmanship and skill of the bartenders who have been mixing them for over 200 years.

Celebrating WCW (May 8 - 13th) is a great way to bring attention to your venue and support the Museum of the American Cocktail, while paying tribute to the rich culinary and historical tradition of the cocktail .

Visit www.museumoftheamericancocktail.org/WCD for more information

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Absinthe was invented at the end of the 18th century, in Val-de-Travers in the Swiss province of Jura. It is traditionally made of vermouth, aniseed, fennel and a range of other herbs. In the mid 19th century, absinthe was the drink of Bohemia. Artists such as Ernest Hemingway, Edgar Allan Poe, Oscar Wilde, Charles Baudelaire, Paul Gauguin, Henri de Toulouse-Lautrec and Vincent van Gogh regarded “the green fairy” as a source of inspiration. The same is true for Marilyn Manson, who has been known as an absinthe lover for many years. In July 2007, together with Markus Lion from ABSINTHE.DE and multiple award-winning Swiss speciality distillery Matter-Luginbühl AG, he launched his own absinthe, which is called “Mansinthe”.

More information on this new booze, links to buy and more available at: http://www.absinthe.de/en/shop/all-absinthe/article/mansinthe/

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Just ran across this site, www.fusebox.com - interesting stuff. They sell kits that allow you to create your own wine blends.

Direct from the horses mouth:

Welcome to fusebox, the wine blending experience. You’ll learn how to turn a good wine into a great one and gain an appreciation for why blending is the highest art form in winemaking. With fusebox, you’re the artist – using the same approach and tools as the pros.

Each kit includes all the wine and materials necessary to make up to eight separate blends.

Well, sounds cool enough, and very “cutting edge” - we may just give this a go!

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T.G.I. Friday’s® Restaurants Bartenders Compete for ‘Greatest Bartender in the World’ Title video. Competitor clips, Competition footage and more.

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Like to stay into the “now” of bartending? Then this is THE Bartending Newsletter you’ve been looking for. Each month the lovely Miss Charming wows and amazes us with her creativity and insider bartending knowledge. This month’s Newsletter covered “Incredible Edibles” and I for one walked away with a load of fresh new ideas to spice up my cocktails. You can checkout the Newsletter Archives and Subscribe yourself here:

http://www.misscharming.com:80/news/news.htm

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You wouldn’t be caught dead drinking a cosmo, but all your friends will be drinking these at your funeral.

10: Irish Car Bomb

8: Snake Bite

2: Martini

See the full list & article here

Source: holytaco.com

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Walter Gropius, founder of the Bauhaus school of architecture, would not like most cocktails these days. He was always railing against “florid aestheticism” used to conceal “the verities of structure under a welter of heterogeneous ornament.” In other words, he was anti-garnish.

A new school of high-end bartending embraces this Bauhaus asceticism. Jackson Cannon, who mixes drinks at Boston’s Eastern Standard, isn’t opposed to garnish if the trimming can make a case for why it should be in the glass. But absent a compelling reason to embellish, the glass goes unadorned. Mr. Cannon notes that when his bartender friends get together to test new recipes on one another, they rarely add garnish, seeing it as a distraction….read full article

Source: WSJ.com

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Tales of the Cocktail in partnership with Culinary Concierge Magazine invite
you to submit a winning recipe for the Official Cocktail Competition of the
6th Anniversary Tales of the Cocktail.

For our sixth anniversary we are punching things up with our annual cocktail
competition. If you think your skills are up to the challenge, we would like
you to create a punch cocktail that we can use as our official cocktail at
this year¹s event.

Punch was derived from the Hindu word for five and is traditionally made with
five ingredients: liquor, sugar or sweetening agent, citrus juice, tea (or
other spice) and water. By the end of the 17th century it was most of the
popular drinks in England and its colonies.

Bartenders all over the world have been turning back the clock to rediscover
forgotten drinks and recipes, drinks such as flips, bucks, and cups are
appearing on menus. We ask you to look back and create a punch for the year
2008 at Tales of the Cocktail. Please email ann[at]talesofhecocktail.com for an
application.

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Just when you thought you’d seen it all - you probably haven’t! Unless of course you live in Atalanta, GA. Something many a guy has surely already dreamed up, but something only this guy has managed to pull off - especially consider the legal hurdles involved in doing it.

Beer drinkers’ delight: table-top taps

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