Recently I moved (again) and during the move I found a cheap little snow cone maker that I had bought a couple years ago. My son was especially excited and and we filled the ice molds in hopes of a fun snack to cool off in the desert heat. And doing fun things like this is a treat in itself. I have never been happy with the pre-made syrups for snow cones (big surprise) so my son and I set out on an adventure of creating our own syrups . We started brainstorming what flavors we wanted (I do miss the days when I’d ask him what flavor he wanted and he would say “BLUE!”).
We started playing with the different ideas and started making syrups and as we did this, my bartender mind set in and I began to wonder how I could spike these summer treats up to add to the grown up fun. But we will get to that in a second. The easiest way to make your own snow cone syrup is to take any fruit juice, drink mix etc and make a 1:1 simple syrup. But why stop there? Why be 1 dimensional? The first big idea we came up with was Pina Colada. We took 2 oz of pineapple juice and combined it with 4 oz coconut water then added 6 oz of sugar and voila!! Pina Colada Snow Cone. Its pretty easy to do just adjust the sugar level to your liking but 1:1 seems to keep the kids happy. Personally these syrups are a little too sweet for my taste but I wasn’t making this for me and honestly he loved it.
Pina Colada “grown up” style was pretty easy as well as was Daiquiri. But I wanted something a little more daring. Being Tennessee born there is one drink that always refreshes the Southern side of me……I decided to make a Mint Julep Snow Cone. Here’s what you do….
Mint Julep Snow Cone Syrup
4 oz Bourbon
2 oz Sugar
12-15 mint leaves
In a small sauce pot over medium heat bring this mixture (sans the mint) to a boil. Be careful because it is easy to ignite the bourbon and burn your eyebrows off. Once boiling reduce heat and stir in the mint leaves. Stir briefly, remove from heat and let steep until room temp (couple hours). Strain off the mint and refrigerate. Tasty
Then I wondered if I could make something equally classic but not really a summer cool-down kinda drink. MANHATTAN!!!!! This came out fantastic and was a great summer cool down
4 oz Rye
2 oz Sweet Vermouth
4 dashes bitters
3 oz Sugar.
The procedure is the same as above.
So have fun in the sun this summer with your own Spike Up Snow Cones
A little while back I reviewed Ocean Vodka with resounding praise. Here is an update on what is going on with them. Notice please that Bill Scott has pioneered many organic spirits and I am glad to see him now with Ocean
(Maui, Hawaii) June 24, 2014 – Hawaii Sea Spirit’s CEO Shay Smith is thrilled to announce that Bill Scott has joined the company as Master Distiller in charge of production.
“Bill Scott has mentored me for the past ten years as we took Ocean Vodka from concept to market,” says Mr. Smith. “He has been a huge part of the success of Ocean Vodka, with an award-winning recipe that continues to garner great reviews and interest.” Ocean Vodka recently went into three additional states and one province in Canada, bringing the total to 35 U.S. states.
Bill Scott is widely regarded as one of the top spirits industry leaders in the arena of white spirits production (fermentation and distillation), spirits flavoring systems, and innovative product development. During his eighteen-year spirits career, Scott developed award-winning flavoring systems for over 20 premium and ultra-premium distilled spirits brands. Accolades from domestic and international distilled spirits rating organizations include many best-of-the-best ratings. Scott formulated and was influential in the success of vodka brands Blue Ice Vodka, American Harvest Organic Spirit, Square One, and 44 Degrees North.
More info: OceanVodka.com
About Ocean Vodka
Ocean Vodka is 100% certified USDA Organic, gluten-free, and the only vodka in the world made from organic sugar cane and deep ocean mineral water, sourced from a depth of 3,000 feet off the Kona Coast of the Island of Hawaii. The Ocean Vodka Organic Farm and Distillery in Kula, Maui highlights the company’s commitment to socially and environmentally conscious business practices. Ocean Vodka has been the exclusive vodka on Hawaiian Airlines since 2007, and is the number one selling spirit made in Hawaii. Ocean Vodka is sold in 35 states, Washington, DC, and Canada and is sold at $32.99/750ml. Produced by Hawai‘i Sea Spirits, Kula, Maui, Hawai‘i 40% ALC/VOL (80 Proof).
I started in the restaurant industry while I was in high school bussing tables at a now closed (sadly) pizza place in Atlanta, Georgia. About a year or so into the job I became a cook. This was back in the 80’s mind you and there were many things we could do then : some of which are good things to be gone like smoking in the kitchen. I do remember though that this was when many food service places were beginning to use latex or plastic gloves and I remember telling my coworkers in a rant (big surprise) that i would never….. NEVER work in a place that required gloves.
Well times change as they do, and I have worked in kitchens since that did require them. And I did wear them. But I don;t like them, and do still stand by my feelings about them when it comes t food service.
Simply put gloves give the customer the illusion of sanitation. Simple fact.
I have spoken with many chefs and cooks over the years and they all agree. Gloves are frequently required by state r local health code. But are they cleaner than using your hands? More Sanitary? Not so much.
The use of gloves is an illusion as I said. I can tell when my hands are dirty and I will wash them instantly but I cannot tell when a glove feels dirty. See where I’m going here?
Any germs that may be on my bare hands will be killed in the cooking process. Using gloves only makes me think not to wash my hands unless I leave the line. Another question is how often are the gloves being changed? For me I would wear them until they haad holes in them and any times I would have a cotton cutting glove on as an insulator for hot pans and never notice the gloves having holes until I looked at my hands. What I would see is black dirt on the fingers of the cutting glove and wonder how long I had been wearing them like that.
But working with bare hands whether on the line or behind the bar I can feel when they are dirty. I can feel when They are sticky from sugar or citrus and rightfully so I wash my hands frequently because of this. Wearing gloves prevents me from doing that as all I feel is latex.
So, just a thought to those who want this kind of regulation for bartenders as they now require in California. Gloves are an illusion to cleanliness.
In the 26 years I’ve been in the biz I have trained almost every aspect of the bar and restaurant industry. I started as a busboy and dishwasher/ I went from there to cooking, then to front of the house where I trained as a server, host and eventually a bartender. I have a good bit of management experience as well ( actually folks I have trained are now owners and partners in multiple restaurants). I even spent some time facilitating and teaching in outdoor experiential programs which contributes a lot to my management style (drives my bosses crazy though).
Why am I giving out this resume? Well in all the time and all the things I have learned over the years. In all the ups and downs, the goods and the bads, I have learned a couple of things that I wish I had known early on when I first got started. Many probably did but I didn’t listen because I didn’t plan on being a food and beverage guy as a career, but here I am 26 years later. When I did decide this was my vocation I began to listen closer. And in the past couple weeks as I am training a new staff at Secreto I am reminded of the things I have learned and the things taught to me that I want to pass on to them.
1. Good insoles are essential. Many talk about the right shoes and that is correct to a point. In the F&B world slip resistant shoes are a must, and the style should reflect the uniform or the requirements of the uniform standard. But that is where it ends. My podiatrist will be thee first to tell you that the most important thing is what is inside the shoe: the insole. Skip Dr. Scholl’s and all that crap. Trust me here. Drop three time the money and get good insoles for your feet. In the biz we are required to be on our feet for 6-12 sometime more hours at a time on tile, brick wood, and stone floors contorting our bodies in very unnatural ways. After a while, the body gets used to it, but as you get older it will catch up. I am 45 and I am feeling it. See a foot doctor and ask about what is best.
2. Mise en Place: French culinary tern fro ‘everything has its place’. Where you found it put it back there each time every time. It will keep you organized because you know where it should be. Especially important if you work with other people behind the bar. They will expect it to be in its place as you should. When you have to search you are wasting time and hurting customer service.
3. Balance service and showmanship: The 80’s taught us that everyone love a show from behind the bar ( enter Tom Cruise)). The show doesn’t have to be bottle flipping, but flair is definitely a customer draw,, whatever that flair is. But remember the show is there to entertain the guest, not distract from the service off the guest.
4. Promote responsible drinking on both sides of the bar: many people think that because we work with booze, know a lot about booze, and can mix cool drinks with booze that we can out drink everyone. Let’s turn this around….is a doctor good at health care because he or she has tried to contract every disease possible? NO! A doctor’s vocation is to promote a healthy lifestyle. As a bartender we work with a drug. It is a legal drug but nonetheless a drug that affect the way a person acts thinks and behaves. We, like doctors are responsible to the people we serve. We as bartenders create a happy party good time atmosphere but on duty we have to also protect our customers from over indulgence. We also have to set the example from the other side of the bar. Am I comparing alcohol service to medical malpractice? Yes! Bottom line: create the party and be the life of the party behind the bar or in front of it, but be responsible.
5. Plan you time off like you plan your shift. This one is big. It is especially important of managers, operators and owners. We work in one of he highest stress environments there is. We need time to decompress. It is easy to get to a couple days off and want to do nothing but veg on the couch and watch a couple movies. Problem is that the subconsious is still working and is not distracted enough to allow that decompression. Whatever it is fro you, make plans on your days off to do things that you enjoy so you can let go of the work time and relieve the stress.
6. Work to live;don’t live to work. We do this because we love it. WE GET PAID TO HANG OUT IN A BAR! What could be better?? But it is a means to an end. But it is a job. It could be a vocation. But how many priests are covered to cross tattoos? Not many. Love and believe in what you do, but remember that a vocation is a part of who you are, it is not ALL that you are. A good friend reminded me of this the other night, and asked me to re-examine the past couple of years of my life and she was right. I lost sight of this one very slowly to a point of meltdown. I love what I do. I serve people in a bar and I do some fun and cool drinks. It is part of my passion, but not all of it. I put all I have into it while I am working but when I am not behind the wood there are other passions I want to cultivate (see point number 4).
I have made every one of these mistakes in my time, and some still continue to challenge me, but life and passion is a journey to be enjoyed no matter the success or failures that come along.
So find the balance. It is there. And even if you are not a career F%B person these points will serve you ell no matter where you go in life. And to all those who have mentored me (Phil, Jeff, Sara, Matt among many) I hope that I have given alittle to those who I have mentored over the years
I love this day. It is a day of celebration of all the contributions that the Irish brought and contributed to America. St. Patrick’s Day is now celebrated in Ireland from tourism pressure, it was previously a religious holiday.
There are some things that I don’t care for when celebrating St. Paddy’s. The stereotypes of drunken debauchery,fighting along with the obnoxious display of clothing promoting this kind of behavior. It’s like wearing a big Afro wig on MLK day. Just not cool.
There are some right ways to celebrate St. Patrick’s Day that honor the spirit of Ireland and show respect for all the things that this wonder culture has to offer.
One of them is whiskey making. The Irish (and Scottish) settling in the Appalachian regions were the first to bring whiskey making to the U.S. Let’s take a look at where they learned it. Irish whiskey in the U.S. was limited for many years to the two big names (you know them) but in the past few years a plethora of new products have swept into the market elevating this spirit category to and pushing Irish Whiskey to the forefront. Most Irish whiskies we’ve seen in the past were blends, but nowadays the are many amazing simgle malt Irish whiskies that truly showcase the Emerald Isle’s ability to make great craft spirits as well.
Take Knappogue 12 year for instance: triple distilled single malt aged in bourbon barrels. Pale gold in color the elegantly light whiskey stands on it’s own with hints of spice and fruit. Along side this one is Knappogue 14 year Twin Wood. This amazing little beauty is also a single malt that is aged in a combination of bourbon and oloroso sherry barrels. The sherry barrel and the extra two years adds a smoothing depth to the juice with being overpoweringly sweet and truly showcases their motto “Passion for Perfection”
Now if by chance you are like me and have to make everything into a drink, give Clontarf 1014 and Celtic Honey Liqueur a try.
- 2 oz Clontarf 104 whiskey
- 3/4 oz Celtic Honey Liqueur
- 1/4 oz dry vermouth
- 2 dashes Whiskey Barrel Bitters
Combine all ingredients in a mixing glass and stir with ice. Strain into a chilled cocktail glass and garish with lemon twist.
So this St. Patrick’s Day celebrate what is good and true of Ireland.
Ever wonder why the ice you make at home is cloudy and the ice you get in a bar is clear? There is reason for this. Ice machines used in your local watering hole are typically made from filtered water and made in sheets meaning the water is in a constant flow over the vertical trays which pushes out air.
But do not fret as you can make clear ice at home. Here’s how:
First start with a good filtered bottle water. Pour the water into a sauce pan and bring it to a boil. let cool to room temperature then boil it again. After the water is cooled a second time pour into your ice mold or tray and place in your freezer. If you are using ice trays, cover loosely with plastic wrap to keep the circulating air away from your water. Also only fill your trays about 3/4 in each compartment because the water will expand as it freezes. Wait 24 hours and your ice is ready.
Personally I like ice molds. I have a few different ones from 1 1/4 in squares to big ice ball molds when drinking spirits on the rocks. Recently I discovered Arctic Chill’s Ice Ball Makers. These large 2 1/2 inch diameter spheres melt slower than conventional ice and though some dilution is desired, regular tray ice simply melts too fast for my preferences (save them for mixing). They silicone material seals well and do not leak like some I have used. Once I open one I immediately fill it back so to have ice the next day
When using these ice mold, be sure not to fill them completely full leaving about 1/2-3/4 inch of room fro expansion. Because these mold are blue, it is a little tough to see exactly, so I simply fill them with a funnel then pour off about an ounce of water.
Arctic Chill Ice Ball Makers are available on Amazon for $9.99 for a pack of 2, are dishwasher safe and carry a lifetime guarantee.
Enjoy your next “on the rocks’ experience and give Arctic Chill a try.