Archive for the ‘2015 students’ Category

Cocktails in the Country Graduate: David A. Roth, Cask Bar & Kitchen, New York, NY

Saturday, February 20th, 2016

Logo-Cocktails-in-the-Country-Rectangle-FBLogo by The Rooster Factory
Click HERE to learn more about Cocktails in the Country
For info on How Your Product Might be Featured at Cocktails in the Country write to gazregan@nullgmail.com

We’re happy to announce that

David A. Roth of Cask Bar & Kitchen, New York, NY, USA

has earned a Masters of Service degree from Cocktails in the Country

CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.

gaz sez:

David obviously understood what this course is all about as you can see by his comments here: “Everyone wins when the bartender is practicing mindfulness,” says David, “I was reminded to taste the spirits I’m working with and balance in my drinks is something I always strive for . . . The Mindful Bartender module was very helpful to me. In fact, I feel like it was designed specifically with me in mind. This module addresses the issues and challenges I have with mentally preparing for work. I have taken the tips like meditating before work to help me prepare for my shift . . . I definitely have my more mindful days than others but now I am thinking about it more and I hope that it will become routine sooner than later. Your class was just the thing I needed. I will look at the modules often as a reminder to keep me on track.”

Nicely said David, and congratulations on your Master of Service Certificate!

Here are some of the original cocktail recipes developed by David A. Roth at

Cocktails in the Country

Raspberry Bourbon Sour

As created at CITC 2015 by David A. Roth, Class 6

45 ml (1.5 oz)  Elijah Craig 12

15 ml (.50 oz) Chambord

15 ml (.50 oz) Simple Syrup (1:1)

22.5 ml (.75 oz) Fresh Lemon Juice

Lemon Peel as garnish

Shake vigorously with ice and double strain to capture any ice shards and lemon pulp, into a chilled coupe. Release the oils from the lemon twist over the top of the drink and add the garnish into the glass. Smile!

 

Highland Aulde Fashioned

As created at CITC 2015 by David A. Roth, Class 6

60 ml (2 oz)  Highland Park 12

7.5 ml (.25 oz) Simple Syrup (1:1)

2 dashes Regan’s Orange Bitters

1 Dash Dale DeGroff’s Bitters

Orange Peel as garnish

Stir over ice and strain into a ice filled rocks glass. Release the oils from the orange twist over the top of the drink and add the garnish into the glass. Smile Again!

 

Guatemalan Manhattan

As created at CITC 2015 by David A. Roth, Class 6

60 ml (2 oz)  Ron Zacapa Centenario 23

30 ml (1 oz) La Quintinya Vermouth Royal Rouge

2 dashes Regan’s Orange Bitters

2 dashes Dale DeGroff’s  Bitters

Orange Peel as garnish

Stir over ice and strain into a chilled coupe. Release the oils from the orange twist over the top of the drink and add the garnish into the glass. Smile One Last Time!

 

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Posted in 2015 students, CitC |

Cocktails in the Country Graduate: Donny Clutterbuck, Good Luck, Rochester, NY

Saturday, February 13th, 2016

Logo-Cocktails-in-the-Country-Rectangle-FBLogo by The Rooster Factory
Click HERE to learn more about Cocktails in the Country
For info on How Your Product Might be Featured at Cocktails in the Country write to gazregan@nullgmail.com

We’re happy to announce that

Donny Clutterbuck of Good Luck, Rochester NY

has earned a Masters of Service degree from Cocktails in the Country

CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.

gaz sez:

As Donny mentions below, he was a mindful bartender before he attended CitC, and I love what he took away from the workshop. Let me turn you over to him:

“I’ve been trying to use mindful bartending behind the bar, and I think I’ve been doing just that for the last 13 years, thank god. Putting 9-10 bartenders in a room with you for two days will change any of the perceptive folks in the room for the better, whether it’s an immediate change or a lasting and late one. Many people asked me what I learned when I came back from CITC, and my response was usually “Honestly, I don’t know.” I knew I had learned some facts about writing cocktail recipes, and I knew that I was forced to think about a variety of subjects, but I couldn’t quite pinpoint what I’d actually learned. Coming from a man with a B.A. in philosophy, it shouldn’t be a surprise that I’m really, really happy about this. It’s ideal, honestly. You can buy books if you want other people’s opinions about any subject ever– but there are so few programs teaching a good bar philosophy class.”

Well done, Donny, it was indeed a pleasure to get to know you a little.

Here are some of the original cocktail recipes developed by Donny Clutterbuck at

Cocktails in the Country

Cross the Pond

1.5oz (45ml) Barsol Pisco Italia

.5oz (15ml) Carpano Dry Vermouth

.75oz (22ml) Fresh Squeezed Lime Juice

.5oz (15ml) 1:1 Simple Syrup

2oz (60ml) Soda Water

Lime Peel for Garnish

Chilled Collins Glass

Build all but the soda and lime peel in a shaker, then fill with ice and shake for ten seconds. Fine strain to remove ice shards into a Collins glass full of ice, add soda to top, then express lime peel atop glass. Drop lime peel into glass, add straw, serve!

Baby Boo

1.5oz (45ml) Highland Park 12 Year Scotch

1.5oz (45ml) Punt e Mes Sweet Vermouth

.5oz (15ml) Sapins 55

Lemon Peel for Garnish

Chilled Coupe Glass

Combine all but lemon peel in a mixing glass, fill with ice, and stir for 15 seconds. Strain liquid into a chilled coupe, then express lemon peel over drink and discard peel.

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Posted in 2015 students, CitC |

Cocktails in the Country Graduate: Pete Volkmar, Gourmet Galley Catering, North Stonington, CT

Saturday, February 6th, 2016

Logo-Cocktails-in-the-Country-Rectangle-FBLogo by The Rooster Factory
Click HERE to learn more about Cocktails in the Country
For info on How Your Product Might be Featured at Cocktails in the Country write to gazregan@nullgmail.com

We’re happy to announce that

Pete Volkmar of Gourmet Galley Catering, North Stonington, CT

has earned a Masters of Service degree from Cocktails in the Country

CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.

gaz sez:

Pete likened what he learned in the mindfulness sessions to “a job measuring road race courses using a bicycle.” “Concentrating on the immediate moment and letting other thoughts quickly fade out of mind, will help to pick the shortest route around corners and curves, keep track of the next mile mark on the course, avoid cars, pedestrians and other impediments in the path and follow the plotted course. Seems easy, it’s not. It takes practice,” he says.

You got it, Pete. Congratulations!

Here is an original cocktail recipe developed by Pete Volkmar at

Cocktails in the Country

The French Old Fashioned

Created by Pete Volkmar for Cocktails in the Country #3-6/15/2015

2 oz (60 ml) Michter’s US1 Kentucky Straight Rye Whiskey

1/4 oz (7.5 ml) Green Chartreuse

2 dashes Dale DeGroff’s Aromatic Bitters

2 dashes Regans’ Orange Bitters #6

1 large orange twist for oil and garnish

Stir all ingredients well over ice and strain into a chilled rocks glass. Optionally, the drink may be mixed and stirred in the glass it will be served in. Bend and squeeze the orange twist, shiny side toward the mixed drink, to release the oil onto the drink’s surface. Rub the rim of the glass with the bent orange twist and drop it into the drink. Serve on a cocktail napkin.

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Posted in 2015 students, CitC |

Cocktails in the Country Graduate: Andrew Jaspersohn, Untitled (at the Whitney), New York, NY

Saturday, January 30th, 2016

Logo-Cocktails-in-the-Country-Rectangle-FBLogo by The Rooster Factory
Click HERE to learn more about Cocktails in the Country
For info on How Your Product Might be Featured at Cocktails in the Country write to gazregan@nullgmail.com

We’re happy to announce that

Andrew Jaspersohn of Untitled (at the Whitney), New York, NY

has earned a Masters of Service degree from Cocktails in the Country

CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.

Here are some excerpts from the essay that Andrew wrote about Mindful Bartending, resulting in his Master of Service Certificate:

“I have also made the conscious decision to be kind and win over the consummate arseholes, schmucks and generally abrasive people who come to the bar. I am mindful, patient and kind. The being kind part is important, and it’s not that hard. Throwing yourself out there, that initial leap of faith can be scary, but so is walking into a bar for the first time. So when I do all this 9 out of 10 times a few things happen 1) they can’t help it but to be reasonably decent human beings 2) the facade of schmuckery gets torn down 3) they come back because they had a good time.

“So I’ve been employing Mindfulness in earnest since I saw you in August, I didn’t think anything would happen over night, but I’ve made notes and been aware and patient…which is why I hadn’t written you back immediately. Anyway here is where three months of mindfulness, on most days gets you to:

  1. On solid standing with all colleagues and management.
  2. Hugs from beautiful ladies who I made a specific cocktails for.
  3. A free iPhone from a guest who remembered the story I told about mine being possessed by the Dark side.
  4. A manager asking me to re-write the Bar Standard Operating Procedure. Lots of being mindful stuff in there now.” Andrew Jaspersohn

 

Here is an original cocktail recipe developed by Andrew Jaspersohn at

Cocktails in the Country

Pay the Boatman

Andrew Jaspersohn, Untitled, NY, NY

“I’ve loved Pisco since I had my first taste years ago when I was a snowboard instructor in Vermont. The place I worked brought in guest instructors from abroad and we had a whole crew of Chileans. I would crash at their house when we had bad storms and the roads were rough. This was always an excuse for a party and the busting out of bottles of Pisco brought from home. I will not get into the who made it first: Peru vs Chile Pisco debate, but I will say the first taste had me hooked…even with god awful mixers. At Cocktails in the Country I figured a simple spin on a sour would be delicious and sometimes we make stuff way too complicated so keep it simple. Since pomegranate is the fruit of the underworld and this drink is sneaky strong, “pay the boatman” seemed appropriate. Cheers!” Andrew Jaspersohn

1.5 OZ (44 mL) Barsol Pisco

0.5 (15mL) lemon juice

0.5 (15mL) simple syrup

0.75 (22mL) PAMA pomegranate liqueur

 

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Posted in 2015 students, CitC |

Cocktails in the Country Graduate: Doug Brickel, Cork & Kerry, Floral Park, NY

Saturday, January 23rd, 2016

Logo-Cocktails-in-the-Country-Rectangle-FBLogo by The Rooster Factory
Click HERE to learn more about Cocktails in the Country
For info on How Your Product Might be Featured at Cocktails in the Country write to gazregan@nullgmail.com

We’re happy to announce that

Doug Brickel of Cork & Kerry, Floral Park, NY, USA

has earned a Masters of Service degree from Cocktails in the Country

CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.

gaz sez:

I’m turning this one right over to Doug. Here are his thoughts on the mindfulness program:

“Mindfulness behind the bar to me means awareness. It means reading guests’ needs and taking steps to address that need, oftentimes before guests know they need anything.

“Mindfulness is moving behind the bar with purpose and intent, avoiding wasted steps and movements in order for streamlined, seamless service to occur.

“Mindfulness is knowing who among guests would enjoy a discussion about bourbons, or be excited to try a new cocktail I’m developing – and knowing who just wants to drink a Bud Light in peace.”

And he added, talking about the crystal he received at CitC, “[I] keep it out in a conspicuous place at home as a reminder to stay calm under pressure, communicate effectively, and remember that the guests are the first priority.”

Doug also wrote, “The program was well-designed, keeping the group moving from one thing to the next. The caliber of people along for the ride was excellent, and I feel like I was able to learn something from everyone involved. And you, sir, come even better than advertised – your insights were inspiring and exactly what I needed to hear. As we discussed, my bars are on Long Island, a relative cocktail wasteland. Hearing what you and the others had to say really let me know that I’m on the right track with the way that I run my business, and that was invaluable. Thank you again for all of it.”

Thank YOU, Doug, it’s people like your good self who make our industry great.

Here are some of the original cocktail recipes developed by Doug Brickel at

Cocktails in the Country

The Hibi Club

67.5 ml (2.25 oz) Camus Cognac VS

22.5 ml (.75 oz) Sorel liqueur

22.5 ml (.75 oz) fresh squeezed lemon juice

7.5 ml (.25 oz) 1:1 simple syrup

1 fresh egg white

– add all ingredients to shaker tin and dry shake (without ice) for 20-30 seconds

– add ice and shake again for 20-30 seconds

– double strain into a chilled coupe glass, in order to be sure that no eggshell has gotten in, as well as to avoid ice chips along the surface, creating a consistently smooth drink

Garnish: fresh grated nutmeg and 5 drops of Bittermen’s Elemakule Tiki bitters, over the surface of the drink.

 

The French Are Still Bitter

52.5 ml (1.75 oz) Camus Cognac VS

22.5 ml (.75 oz) Campari

15 ml (.5 oz) Punt e Mes

– add all ingredients into a glass stirring vessel

– add ice and stir until barely diluted, but chilled – approximately 15 seconds

– strain into a rocks glass over a large King cube

Garnish: express oils from fresh zests of lemon and orange. Discard both twists and serve unadorned

 

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Posted in 2015 students, CitC |

Cocktails in the Country Graduate: Selma Slabiak, Donna Cocktail Club, Brooklyn, NY, USA

Sunday, January 17th, 2016

Logo-Cocktails-in-the-Country-Rectangle-FBLogo by The Rooster Factory
Click HERE to learn more about Cocktails in the Country
For info on How Your Product Might be Featured at Cocktails in the Country write to gazregan@nullgmail.com

We’re happy to announce that

Selma Slabiak, Donna Cocktail Club, Brooklyn, NY

has earned a Masters of Service degree from Cocktails in the Country

CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.

gaz sez:

Since the CitC workshop Selma wrote to tell me that she meditates every morning, and before each shift behind the bar, concentrating on, “how can I be of service to my fellow humans and to myself.”

“I am still processing the whole experience in many ways, and I can assure you I think about everything [we discussed in the workshop] every day,” she said, adding that her personal motto is “always be righteous, always be sincere.”

Congratulations on your Masters of Service Certificate, Selma. Nicely earned.

 

Here is an original cocktail recipe developed by Selma Slabiak at

Cocktails in the Country

Storm King

1 oz Edinburgh Gin

1 oz Quintinye Vermouth Dry

.25 oz HKB baijiu

.25 oz green chartreuse

2 dash Regan’s Orange Bitters

Lucid Absinthe for rinse

Lemon peel for expression

Stir / strain into absinthe rinsed coupe / express and discard lemon twist

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Posted in 2015 students, CitC |

Cocktails in the Country Graduate: Jen Marshall, The Shanty, Brooklyn NY and Butter & Scotch, Brooklyn NY, USA

Sunday, January 10th, 2016

Logo-Cocktails-in-the-Country-Rectangle-FBLogo by The Rooster Factory
Click HERE to learn more about Cocktails in the Country
For info on How Your Product Might be Featured at Cocktails in the Country write to gazregan@nullgmail.com

We’re happy to announce that

Jen Marshall, The Shanty at New York Distilling, Brooklyn NY and Butter & Scotch, Brooklyn NY

has earned a Masters of Service degree from Cocktails in the CountryJen Marshall

CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.

gaz sez:

Jen did a fine job at Cocktails in the Country, and afterwards she wrote to let me know, “I definitely incorporate the universal greeting—being sure to say hello to everyone involved in a project, be it the dishwasher or the door man. This is hugely impactful.” Congratulations, Jen! You’ve earned your Masters of Service Certificate.

 

Here are some of the original cocktail recipes developed by Jen Marshall at

Cocktails in the Country

#1

1.5 oz. Edinburgh Gin

.5 oz. Passionfruit Puree

.5 oz. Hot Honey Syrup*

.5 oz. Fresh Lemon Juice

.25 oz. Simple Syrup (1:1)

Bitterman’s Tiki Bitters for garnish

Combine all ingredients in an ice filled tin and shake. Strain over fresh ice into a rocks glass. Add 2 drops of bitters for garnish.

 

*Hot Honey Syrup

Combine 1 cup each of honey and hot water, and 1 tbsp cayenne pepper. Stir until dissolved.

 

#2

2 oz. Michter’s Rye

.75 oz. Fresh Lemon Juice

.5 oz. Spiced Maple Simple*

Combine all ingredients in an ice filled tin and shake. Strain over fresh ice into a rocks glass.

 

* Spiced Maple Syrup

Add 1.5 cups pure maple syrup to a small saucepan. In a small mesh bag, add: 8 black peppercorns, 6 whole allspice, 6 whole cloves, 2 cinnamon sticks, and 3 orange zest strips. Add to saucepan, heat over low heat for 5 minutes.

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Posted in 2015 students, CitC |

Cocktails in the Country Graduate: Blake Glissmeyer, Gourmet Galley Catering, North Stonington, CT, USA

Saturday, January 2nd, 2016

Logo-Cocktails-in-the-Country-Rectangle-FBLogo by The Rooster Factory
Click HERE to learn more about Cocktails in the Country
For info on How Your Product Might be Featured at Cocktails in the Country write to gazregan@nullgmail.com

We’re happy to announce that

Blake Glissmeyer, Gourmet Galley Catering, North Stonington, CT

has earned a Masters of Service degree from Cocktails in the Country

CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.

gaz sez:

Very sweetly, Blake wrote to say, “I think what you are doing up there really needs to be done and is something that is often overlooked in the hospitality industry. You really know your stuff and Organized Chaos was a riot!” Thanks, Blake!

And he added, “I have been applying your suggestions at work by staying present and being aware of all of my surroundings at all times and I really think it helps. I have been trying to instill these principles with my co-workers too, in order to try and raise the level of the guest’s experience and promote repeat business.”

You, sir, have earned your Masters of Service Certificate. Congratulations!

 

Here is an original cocktail recipe developed by Blake Glissmeyer at

Cocktails in the Country

The Carjacker

Blake Glissmeyer, Gourmet Galley Catering, North Stonington, CT, USA

60 ml (2 oz.) Laird’s Straight Apple Brandy

15 ml (.5 oz.) La Quintinye Vermouth Royal – Rouge

2 dashes Regans’ Orange Bitters No.6

1 dash Dale Degroff’s Aromatic Bitters

1 large swath of orange zest, for garnish

Chill a coupe glass and set aside. In a mixing glass combine all ingredients and stir well over ice for 30 seconds. Strain into pre-chilled coupe and garnish by twisting the orange zest over the drink, then rub the rim of the glass with the orange zest and drop it into the glass.

 

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Posted in 2015 students, CitC |

Cocktails in the Country Graduate: Frederic Yarm, Loyal Nine, Cambridge, MA

Tuesday, December 22nd, 2015

Logo-Cocktails-in-the-Country-Rectangle-FBLogo by The Rooster Factory
Click HERE to learn more about Cocktails in the Country
For info on How Your Product Might be Featured at Cocktails in the Country write to gazregan@nullgmail.com

We’re happy to announce that

Frederic Yarm of Loyal Nine, Cambridge, MA, USA

has earned a Masters of Service degree from Cocktails in the Country

Frederick Yarm

CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.

gaz sez:

After the workshop, Frederic started taking better care of his co-workers, specifically making sure that the main dishwasher wasn’t ever left out: “[He] is neither part of the tight knit kitchen crew nor the front of the house,” said Frederic, adding that “I could tell that he felt more valued and part of a team; the most meaningful moments in that regard were the first times he saw me approaching a door near the dish-pit with my hands full and he ran out to open it for me.”

Frederic also made an effort to communicate better with his guests when they sat at the bar. “It was something I did at my last bar job thanks to reading your writings in the Annual Manuals (namely 2011, 2012), but it had slipped away this time around,” he told me.

Congratulations, Frederic. You’ve earned your Masters of Service well, my friend.

Here are some of the original cocktail recipes developed by Frederic Yarm at

Cocktails in the Country

René Barbier

Created by Frederic Yarm of Loyal Nine (Cambridge, MA) and the CocktailVirgin blog at Cocktails in the Country, May 2015.

1 oz (30 mL) Camus Cognac

1 oz (30 mL) Punt e Mes

1/2 oz (15 mL) Pierre Ferrand Dry Curaçao

1/2 oz (15 mL) Campari

2 dash Bitter Truth’s Jerry Thomas Decanter Bitters

1 Lemon Peel to be used as garnish

Stir with ice and strain into a cocktail glass. Twist the lemon peel over the glass to express its oil and discard the twist.

 

Meister Car

Created by Frederic Yarm of Loyal Nine (Cambridge, MA) and the CocktailVirgin blog at Cocktails in the Country, May 2015.

1 1/2 oz (45 mL) Jägermeister

1 1/2 oz (45 mL) Fresh Squeezed Lemon Juice

1 oz (30 mL) Pierre Ferrand Dry Curaçao

Sugar and lemon wedge to be used as garnish

Use a lemon wedge to moisten half of a cocktail glass’s rim (approximately 1/4 inch or so); sprinkle sugar over the moistened outside rim; wipe away excess. Shake ingredients with ice and strain into the half sugar-rimmed cocktail glass.

 

The Unspoiled Queen

Created by Frederic Yarm of Loyal Nine (Cambridge, MA) and the CocktailVirgin blog at Cocktails in the Country, May 2015.

1 oz (30 mL) Ketel One Vodka

1 oz (30 mL) Pineapple Juice

1/2 oz (15 mL) Sorel Liqueur

1/2 oz (15 mL) Lime Juice

1 Pineapple Wedge to be used as garnish

Shake with ice and strain into a rocks glass. Fill with crushed ice, garnish with a pineapple wedge, and add straws.

 

Winthrop

Created by Frederic Yarm of Loyal Nine (Cambridge, MA) and the CocktailVirgin blog at Cocktails in the Country, May 2015.

1 1/2 oz (45 mL) Edinburgh Gin

1 oz (30 mL) Carpano Dry Vermouth

1/2 oz (15 mL) Sapin Liqueur

1/4 oz (7.5 mL) Simple Syrup

2 dash Regan’s Orange Bitters

Stir with ice and strain into a cocktail glass.

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Posted in 2015 students, CitC |

Mindful Bartending @Cocktails in the Country: David Roth, Cask Bar & Kitchen, NYC

Saturday, September 19th, 2015

David RothRecipes and Musings by David Roth, Cask Bar & Kitchen, NYC

“In the Mindful Mixology module, I was reminded to taste the spirits I’m working with and balance in my drinks is something I always strive for . . .

“The Mindful Bartender module was very helpful to me. In fact,I feel like it was designed specifically with me in mind. This module addresses the issues and challenges I have with mentally preparing for work. I have taken the tips like meditating before work to help me prepare for my shift . . .

“I definitely have my more mindful days than others but now I am thinking about it more and I hope that it will become routine sooner than later. Everyone wins when the bartender is practicing mindfulness. Everyone! Your class was just the thing I needed.”

 

Raspberry Bourbon Sour

As created at CITC 2015 by David A. Roth, Class 6

45 ml (1.5 oz)  Elijah Craig 12

15 ml (.50 oz) Chambord

15 ml (.50 oz) Simple Syrup (1:1)

22.5 ml (.75 oz) Fresh Lemon Juice

Lemon Peel as garnish

Shake vigorously with ice and double strain to capture any ice shards and lemon pulp, into a chilled coupe. Release the oils from the lemon twist over the top of the drink and add the garnish into the glass. Smile!

 

Highland Aulde Fashioned

As created at CITC 2015 by David A. Roth, Class 6

60 ml (2 oz)  Highland Park 12

7.5 ml (.25 oz) Simple Syrup (1:1)

2 dashes Regan’s Orange Bitters

1 Dash Dale Degroffs Bitters

Orange Peel as garnish

Stir over ice and strain into a ice filled rocks glass. Release the oils from the orange twist over the top of the drink and add the garnish into the glass. Smile Again!

 

Guatemalan Manhattan

As created at CITC 2015 by David A. Roth, Class 6

60 ml (2 oz)  Ron Zacapa Centenario 23

30 ml (1 oz) La Quintinya Vermouth Royal Rouge

2 dashes Regan’s Orange Bitters

2 dashes Dale Degroff’s  Bitters

Orange Peel as garnish

Stir over ice and strain into a chilled coupe. Release the oils from the orange twist over the top of the drink and add the garnish into the glass. Smile One Last Time!

Learn More about Cocktails in the Country HERE

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Posted in 2015 students, CitC, Mindful Bartending |

Cocktails in the Country: This Year’s Bars

Thursday, April 23rd, 2015

Here’s a Partial List of Bars that will be represented at this year’s Workshops

CITCLogo new

Wanna Join ’em?

Write to gazregan@nullgmail.com

 

NoMad Bar, NYCnomad

 

CURE, New Orleans, LA

 

Jockey Hollow Bar and Kitchen, Morristown NJ

 

Cure

The Richardson, Brooklyn, NY

 

Russell House Tavern, Cambridge, MA

 

The Rum House, NYC

 

Grand Ferry Tavern, Brooklyn, NYrussell house

 

The Saint, New Orleans, LA

 

Clydz, New Brunswick, NJ

 

rum house

Peekamoose Restaurant & Tap Room, Big Indian, NY

 

Heritage, Richmond, VA

 

Cask Bar & Kitchen NYC

 

 

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Posted in 2015 students, CitC |