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May 2020

EL SOL DE INVIERNO

EL SOL DE INVIERNO

by intelprise

Image by Juan Tapia. @Juan_in_a_million_5 for Volcan de mi Tierra Tequila

Ingredients

1-1/2 oz Volcan de mi Tierra Blanco Tequila

1/2 oz Triple Sec

3/4 oz Fresh lime juice

1/2 oz Blood orange juice

3/4 oz Grapefruit Cordial

1/4 oz Vanilla syrup

1 oz Soda Water

Preparation

Shake Tequila, Triple Sec, lime juice, blood orange juice, and syrups with ice. Strain into a cocktail coupe and top with a splash of Soda water.

Garnish with a Blood orange slice and a fresh flower.

For the Grapefruit Cordial:

1 cup white sugar

1/2 water

1/2 grapefruit , thinly sliced

2 tablespoons fresh lime juice

1-1/2 tablespoons fresh lemon juice

Heat sugar and water in a saucepan on low heat until the sugar has completed dissolved, let cool. Add sugar syrup to a food processor with grapefruit, lemon, and lime juice. Blend for 1-2 minutes, strain into a non-reactive container and keep in the refrigerator for up to 1 month.

 

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Marco Balza - Bar Market

 Born and raised in Venezuela, Marco Balza goes all the way back to 2006 when he was still living in Caracas and he had his first Bartender experience. “My friends and I had a party called ‘El Guarapazo’, we used to rent the party halls from the buildings and charged a cover for All you can drink ‘Guarapitas’, with DJs and security included, we even had a logo” remembers Marco about his beginnings.

Moving to Miami was not in his plans, but on a change of heart, he drops his Automotive Mechanic studies to start working in the Hospitality Industry. He started at the Hilton Hotel in a service bar inside the kitchen, then as a barback in a night club, and 13 years later, he recently opened his own consulting company. Bar Market. with an organic sense of sustainability, the consulting company is dedicated to delivering freshness and rich flavors in its products as well as the compromise to build top of the league Bar staff.

When do your love for Mixology started?

My parents had a little dispense in the kitchen with all the liquors. I remember there was a small book called “El ABC de los cócteles” I really like that book, it was the first time mixology caught my attention. When I started bartending in Miami, I wanted to create new cocktails, but since I was working in a nightclub, I started flipping bottles and don’t get me wrong, I loved it, I just wanted to learn more about the art of mixing drinks. I joined USBG around 2011 and from the first seminars I knew I’ve found my passion.

You just started your own business, tell us about Bar Market

Bar Market is a consulting company that looks forward to changing the Bar scene, making every bartender shine on stage every shift. I’m looking forward to improving Miami Bartender’s service by providing great staff training. I started this company after realizing I was working like a Robot all the time, even taking double shifts. It wasn’t making me happy.  I decided to get out of my comfort zone and give it a shot. 

My latest venture is the creation of a super organic handcrafted line of mixers for cocktails with super fresh, natural ingredients and no preservatives. I use the herbs from my own garden and they’ll be sell by pre-order only, in 25oz batches. At the moment I’m offering Mojito, Pina Coladas, Daiquiri, Old Fashion and Fit Spritz (low sugar) 

Bar Market will bring more exciting news to everyone in the industry or for those bar and kitchen aficionados, unfortunately, it is secret at the moment. I mean it. Stay tuned.

What do you love the most as a consultant? Is it the creation or education?

The satisfaction when I see the progress in each bartender, server, manager, or each person I’m training. I will say creation and training go hand by hand, you can create a masterpiece but, if the bartenders as ambassadors of your cocktails can’t replicate it, your job is pointless, with the right training, those bartenders will be artist, Ninjas, and stars behind the bar.

Do you have any favorite spirits when creating specialty cocktails?

I like all spirits on a menu, but for making cocktails my top 3:

  • N1. Gin
  • N2. Rum 
  • N3. Mezcal 

Is there any style that can represent you o a signature essence?

Life needs a balance, art needs a balance. you have to take care every single detail to make a great cocktail, but in my personal opinion flavor is most important, presentation it is very important too because is the hook that catches just by looking at it, but if the cocktail doesn’t taste good, is just a sad waste of juice. 

 What should be in a perfect cocktail menu?

  • Variety. Even if it is a Tequila or Rum bar, variety is the key.
  • Every cocktail menu should be seasonal.
  • Classics are the blueprints for new cocktails, if you don’t have a Classic list on the menu, every bartender should know how to make then perfectly, at least the most popular. It is unacceptable for a bartender to shake a Negroni (it burned my eyes. True story).
  • Every bar should have a famous signature cocktail, the one that every customer wants to try.

If Miami were a cocktail, what would be the ingredients? and how would you call it?

“Miamian Tales” 

Definitely Rum, Miami is a mix of a lot of rum countries. Lime, Mango because we are from the Caribe, Jalapeños because the people in Miami are Hot & Spicy and champagne as Miami Beach sparks through the night.

 Tell us your most memorable experience working as a Bartender?

Working at the Miami Rum Renaissance, and the Hukilau in Ft Lauderdale, All day talking about Rum, making cocktails and having fun.

 What’s next in your journey?

Keep doing my thing growing with Bar Market, working hard opening a Bartending Academy.  Trying to leave a mark in this life.

What’s the best way to contact you?

you can email at barmarketllc@gmail.com and follow me on Instagram at @Barmaket_ @Macoeche

You can email Marco or DM him to order the pre-batched Mixers starting at $25 per Botlle (25oz) or 2 for $40. When you buy 5 bottles you’ll get a green gift. If you return 5 bottles to support recycling, you’ll get a free bottle in your next purchase. Let’s support #smallbusiness #shoplocal

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Images by 52 chefs

 

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HENNESSY V.S.O.P CLASSIC SAZERAC

The Sazerac, named after a famous bar in Louisiana, was created in 1850 by Aaron Bird, an inspired mixologist. The cognac’s warmth and spices, coupled with the bitters and balanced out by crisp notes of lemon, blends with the absinthe perfectly.

Ingredients

2.5 oz Hennessy VSOP

.25 oz Simple Syrup

1/8th oz Absinthe

5 Dashes Paychaud Bitters

Garnish: Lemon Twist

Glass: Rocks

Preparation:

Add Hennessy, Simple Syrup and bitters to a mixing glass with ice and stir until chilled, strain into a rocks glass that has been washed with the absinthe and garnish with a lemon twist.

Screen Shot 2020 05 24 at 4.53.12 PM
Image by Hennessy USA
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IMPERIAL SUNSET

Ingredients

2 oz Ron Barceló Imperial

1 oz Grand Marnier 

2 oz Passionfruit or Pineapple juice

Dash of cherry juice 

Preparation

In a rocks glass, garnish the rim with Tajin (optional)

Pour rum, Grand Marnier and juice into a shaker and shake vigorously  

Strain into a glass full of crushed ice 

Lastly, add a dash of cherry juice for that red bottom look

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IMPERIAL SUNSET 155
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Eric Tillis - The Traveling Bartender

Eric Tillis, a Mixologist from Houston, Texas, decided to Venture off on his own, creating the brand The Traveling Bartender. A Mixology and Flair mobile Bartending service.

“Partnering with local DJs and party promoters, I began bartending small college parties and events. This led to meeting people from all over! They would fall in love with my drinks and insist I bartend for them, even though they were 500 miles away!”

Meet Eric Tillis and his story in this 10 questions interview.

Describe yourself in 5 words

Intelligent, adaptable, humble , creative, intuitive

What made you venture off your own and create your brand The Traveling Bartender?

After doing my first private event I loved the experience so I stayed at it studying hours on different concepts and styles, traveling around the United States experiencing different styles of craft cocktails.

How would you better describe your service?

A global brand started in east Texas now based out of Houston we provide a very unique experience to every guest. You want to see an ice block cut down into cube then stamped with a compass- our symbol that defines the brand “limitless direction”. Inspired from “The Blue Blazer” we roll flame cocktails from tin to tin , make drink spark like fireworks, and great show indeed. My favorite is flairing watching bottle twirling through the air, landing gently on my palm spinning perfect as I pour into tins. 

What do you enjoy the most as a bartender? creating the drinks, flair, or customer service?

I’d say customer service is first, a guest experience is very important to us. Following Japanese hospitality or omotenashi. The entertainment portion such as flair has taken years of practice.

What has been the best experience on the road so far?

Meeting great people from around the world, with a love for the craft of bartending.

Where do you find inspiration to create the cocktails? are they customize to each event? or do you have a cocktail list?

Rosemary, baby breath, lychee from Asia , bamboo leaves , elderflower, lavender, rhubarb , star anise, dragon fruit, ginger root and even truffles for us is either a perfect garnish or a the start of a delicious cocktail 

As an entrepreneur, you are not only a bartender but also a business owner, how do you manage to do it all?

God and a great team behind me

What has been the most challenging thing about starting a new business?

“First impression matter” when potentials clients first call us we make sure to listen to their every request. Then my team sit down and draws out the details of the event from ice selection, glassware, taste profile. We have set a high standard as far as the service of our guests! We make sure that every drink is uniform and consistency is key! 

What is the next step for you? 

 I’m currently working on a line of Hawthorne strainers that might be available by the end of August.

If you were a cocktail, which one would you be?

My favorite a cigar smoke infused old fashion with hand crafted bitters.

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You can contact Ellis through his social media accounts or a call.

CONTACT:

Phone number: 346-217-0102

IG: @officialmixologyandflairig

Facebook: https://www.facebook.com/TheTravelingBartenderMixologyAndFlair

PRICING:

$1 per person/per hour

Contact him for out of the state fee.

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