KegWorks Blog

In my past life, I managed at a local downtown coffee shop. I spent three years of my young “adult” life perfecting my art as barista and learning more than anyone would ever need to know about coffee. When I wasn’t staining myself with espresso and plating pesto chicken foccacias 50+ hours per week, I played a full time college student, determined to finished with more credits than necessary in four years or less. Not only did I serve up caffeinated art, but, as you might imagine, I indulged in it quite often. There was never enough time to catch a few winks, so I would pour myself a creamy soy latte, sit back to enjoy it with a few deep drags of a marlboro, and then get back on my bike to conquer the next few hours.

Life isn’t quite as quick and furious these days, now that I’ve been out of school for some time, so my need for constant caffeination isn’t like it used to be. As I’ve grown a bit older, I’ve begun to enjoy other fine things in life, such as a nice glass of wine, a dark, creamy brew, or a well concocted cocktail. But, my love for good coffee will always remain. These days, one of my favorite ways to begin a night out and about – or better yet, a tantalizing evening in the comfort of home – is with an Espresso Martini. Espresso Martinis offer the best of both worlds – a kick of caffeinated energy and a swell of alcohol-induced calm, all at once. This is one recipe you’ve got to try:

Espresso Martini

1 oz cold espresso
1½ oz vodka
1½ oz Kahlua
1 oz white creme de cacao

Pour ingredients into cocktail shaker filled with ice. Shake vigorously and strain into a chilled martini glass. The cocktail should be slightly frothy; if not, try shaking a bit harder next time. Garnish with a few floating espresso beans or a bit of white chocolate around the rim of the glass. Enjoy!

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Day Three of Tales of the Cocktail began for us with a seminar entitled “Enter the Distologist.” The featured panelists came from widely varied backgrounds, but their stories converged with the desire to make the transition from ‘mixologist’ to ‘distologist.’ That basically means they went from mixing cocktails with other people’s spirits to distilling spirits of their own.

The ‘distologist’ who interested me the most was cocktailian chemist, Ted Breaux. Those familiar with the industry probably recognize his name, but it was new to me. Turns out he’s an actual scientist, presumably with Bunsen burners, test tubes, a laboratory - the whole nine. He spoke about the path he trod toward better cocktails through chemistry, culminating with a sampling of his latest creation, Perique, a tobacco liqueur. It’s named for the Louisiana tobacco from which it’s made, the most rare and precious tobacco in the world.

As the sample cup made its way down the aisle to me I imagined a flavor akin to drinking cheap liquor out of an old ashtray, complete with old cigarette butts floating in it. Such a description couldn’t be further from the truth. Think: grandpa’s aromatic pipe tobacco before he lights it, only in 62-proof liquid form. It was rich, distinctive and quite delicious. If not my favorite sample of the week, it was definitely in the top three.

The next session we attended, “South American Spirits,” highlighted the history, production and usage of its two native spirits, Pisco and Cachaça. Cachaça shares some qualities with rum and is the most popular spirit in Brazil. I had never tried either spirit before, but the opportunity arose when ‘Master Mixologist’, Junior Merino, guided us through the process of making a Caipirinha. It is the most popular Cachaça-based cocktail and is strikingly similar to a Mojito, sans the mint. I enjoyed the drink and would recommend it. If you’d like to try it, here’s the recipe:

Caipirinha
2 oz Cachaça
1 tbsp sugar
½ of a fresh lime, cut into small cubes

In a mixing glass, add limes and sugar. Muddle to dissolve sugar in the lime juice. Add Cachaça and stir well. Add ice, shake until can is frosty to finish dissolving the sugar. Pour into rocks glass with fresh ice. Garnish with lime wedge.

My first time using a muddler went fairly well, though I didn’t muddle quite as vigorously as some others at our table. I did, however, overhear an amusing exchange that included one guy, obviously a pro bartender, exhorting a fellow attendee to “Muddle it, don’t cuddle it!” Apparently that qualifies as bartender humor.

Our final seminar for the day was called “Aromatics and Their Uses in Cocktails.” Honestly, most of the discussion of tinctures, extracts and aromatics was over my head, but I did pick up a few fascinating revelations involving olfaction, taste and the human subconscious. Check it out, it’s really interesting.

That seminar concluded Day Three of the conference. Only one more day to go, so be sure to check back for the thrilling conclusion to our time at Tales of the Cocktail in New Orleans.

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Forget everything you know about drinking Corona. The commercials, the ads, and the yuppies at the bar - they all have it wrong. The best way to drink a Corona is with a shot of grenadine. That’s right, the cherry flavored syrup. Crack open a bottle of ice cold Corona and carefully pour one shot, no more, of grenadine into the beer. NO LIME required. Ask for it at your favorite patio bar, or try it at home. People will look at you funny and the bartender may double check to make sure he heard you right, but by the end of the night you won’t be the only one doing it. It adds a subtle cherry flavor to your beer; it won’t overpower it, but will compliment it. Some of you gentlemen out there may be a little skeptical about sipping on pink beer. However, when you pull out your Partagas Spanish Rosado, (any size will do because they are all exquisite) you are going to look like a pro. And don’t be surprised if you are approached, not only by cigar aficionados, but also by the group of pretty ladies sitting at the other end of the bar, dying to know what you’re drinking.

Back to the Partagas Spanish Rosado, this cigar is aptly named for the reddish hue taken on by its Honduran wrapper. The cigar is filled with an intoxicating blend of Dominican, Mexican and Honduran tobaccos that make the cigar more of a medium-bodied smoke. Don’t let that scare you; it is ultra smooth, full of cinnamon flavor with hints of sweetness that blend perfectly with Corona with grenadine. Others have found this cigar a bit spicy, but I haven’t found that to be true. Try it yourself let me know what you think. I know that every one I have had I have smoked right down to my fingertips without any harshness.

Enjoy!

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Looking for a way to add chic style to your bar or room without breaking the bank? Our cocktail lamps add a sleek touch to any room, and they’re on sale now through Monday, August 20th for just $24.95. These martini and cocktail lamps look so real, they’ll whet your appetite whether they’re on or off. Vibrant, oversized cocktail lamps add glam to your bar in 6 different varieties. Find one that fits your style… but move quickly! These lamps are going fast!

If beer is more your style and taste, check out our huge inventory of bar signs. You’re bound to find a perfect fit for your bar.

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In July, we sent an email survey out to our entire customer base, with the chance to win a $250 KegWorks gift certificate. Well, the surveys were completed and a winner chosen. The lucky recipient is David, from Flat Rock Michigan, who writes: “Received the gift card this morning. I already have most of it spent…Now I believe people really do win when they respond to surveys.”

Yep, it’s true. There are winners. (And losers :) . Next time – take the survey!)

Keep tuned for more chances to win from KegWorks.

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With all the new cocktail mixers we have been bringing into inventory, Dave, our company founder, has been hosting cocktail hour in the conference room to familiarize his employees with the new product lines. Not a bad perk of the job.

So, at 4:45 on said cocktail hour day we leave our stacks of unresolved work and shuffle into the conference room for Dave’s latest quality assurance meeting.

This week was Sazeracs. If you haven’t ever heard of this classic cocktail, here’s a bit of background from this site: “This is the quintessential New Orleans cocktail. There are those who say this is the first cocktail, period. There’s a lot of dispute over this, but it’s certainly the first to appear in New Orleans, which has been acknowledged by many as the home of the cocktail.”

Although, I personally, did not have one (not a licorice fan), it seemed to go over well with the crew.

Here’s our recipe. Give it a shot.

Sazerac

¼ oz bourbon whiskey
2 oz Pernod®
1 dash Angostura® bitters
1 tsp cocktail sugar
1 twist lemon peel

Place a sugar into an old-fashioned glass, and saturate with Angostura bitters. Add ice cubes, pour in liquors, and add a twist of lemon peel. Fill with water, stir well, and serve.

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Whether you’re training bartenders, or want to expand your knowledge of mixed drinks, The Bartender’s Black Book 8th Edition features 2800 recipes. Learn how to make everything from a classic martini to obscure drinks.

This book is small and convenient so you can store it behind the bar without it getting in the way of the important things - like making a cocktail.

The Bartender’s Black Book 8th Edition is an unbiased cocktail book that does not endorse brands. Grab your copy today!

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