Raise The Bar

[raisethebaroc]

New set of bars for @withinsodo getting ready to ship 😍👍 For the best made portable bars on the market visit us at 👉www.raisethebaroc.weebly.com 👈#thesocial #avintageportablebar @raisethebaroc #raisethebar #bestbarintown #healthcodeapproved #nsfapproved #professionalbars

[raisethebaroc]

#cocktailoftheday #easterdrinks The traditional version of this Trinidad swizzle is made with the dark, smoky caramel tones of Demerara rum; the 80-proof bottling from Lemon Hart is recommended, and the Demerara rums from El Dorado are also wonderful. Queen's Park Swizzle 3 oz. 80-proof Demerara rum 1/2 oz. rich simple syrup (2:1) 1/2 oz. fresh lime juice 2 dashes Angostura bitters 8 to 10 mint leaves Tools: lele twig or barspoon, muddler Glass: chimney or highball Garnish: mint sprig, squeezed-out lime shell Place the mint leaves in a glass and gently bruise; use a muddler to guide the mint leaves up the sides of the glass, coating it with the fragrant oils. Add the remaining ingredients and fill with crushed ice. Use a barspoon to swizzle—gently twirl the spoon between the palms of your hands—until a frost forms on the outside of the glass. Top with additional ice if needed. Garnish. To make rich simple syrup, combine 1 cup Demerara sugar with 1/2 cup water in a saucepan over medium heat. Stir until the sugar is completely dissolved and syrup just comes to a boil. Cool and store in refrigerator. #funfact ☝️ Demerara is a light brown, partially refined, sugar produced from the first crystallization during processing cane juice into sugar crystals (this process is similar to what happens with naturally evaporated cane juice). Unlike brown sugar, which has the added molasses flavor, Demerara has a natural caramel-like flavor that hasn’t been refined out. This lends warm caramel notes to whatever you add the sugar. Also, Demerara sugar is also referred to as Turbinado sugar in many markets, which has more to do with how the sugar is processed in turbines, than where it's from. 🌷Happy Easter🌷

[raisethebaroc]

#raisethebaroc @bartenders_bible #bartendersbible #cocktailoftheday 🍸 Today I wanted to showcase one of my favorite and unexpected liqueurs, Ancho Reyes. It adds a spicy kick to any cocktail that needs an extra pow! Soul Sacrifice 1-1/2 ounces white rhum agricole (I used Clement) ¾ ounce pineapple juice ¾ ounce lime cordial* ½ ounce Ancho Reyes Chili Liqueur Pineapple wedge and/or kaffir lime leaf for garnish Add all ingredients except garnish to a cocktail shaker and fill with ice. Shake and double strain into a chilled coupe glass. Garnish as desired and enjoy! *To make the lime cordial combine 2 cups fresh squeezed lime juice with 1-1/4 cups agave nectar and 20 kaffir lime leaves in a saucepan over medium heat. Bring to a boil, reduce heat to low and let simmer until it becomes a thick syrup (but not so thick that you can't pour it). Strain the syrup into a glass bottle and store in the refrigerator until ready to use. #funfact ☝️ Ancho Reyes is based on a 1927 recipe from Puebla, a town in Mexico known for its ancho chiles, which are dried and smoked. 💛Enjoy!💛

[raisethebaroc]

#raisethebaroc #cocktailoftheday 🍸 This dark, rich and masculine pre-Prohibition classic comes from the bar of the old Waldorf Astoria hotel, on the site where the Empire State Building now stands. It was named not after the hordes of commuters who use nearby Penn Station but rather after a horse race, the Suburban Handicap, that was run every June at Sheepshead Bay (these days, they run it at Belmont). 1 oz. Fonseca Bin 27 Ruby Port 1/2 oz. Appleton Estate Reserve Rum 1 1/2 oz. rye whiskey Stir well with cracked ice. Strain into a chilled cocktail glass and twist a swatch of thin-cut lemon peel over the top. #funfact ☝️The world’s oldest person attributed her ripe old age (122) to a diet of olive oil, port wine and 1kg of chocolate per week. 🍷 Drink up! Grandma said so! 😉 #craftcocktails #cocktails #cocktailrecipes ❤️Goodnight 🌙

[raisethebaroc]

#cocktailoftheday #raisethebaroc🍹 ☀️Happy Saturday! Hope you all are lounging by the pool/beach in this sunny weather. Here is a cocktail to enjoy while soaking up those rays 😎 Gallagher Cocktail 2 ounces Bols Genever 1 ounce watermelon juice 3/4 ounce lime juice 1/2 ounce Swedish punsch* (recipe below) Soda Pickled watermelon rind for garnish -------- For the Swedish Punsch: 9 ounces lapsang souchong syrup (equal parts lapsang souchang tea and sugar) Seeds from 10 cardamom pods, ground Shake first four ingredients with ice. Strain into ice-filled collins glass. Top with soda. Garnish with pickled watermelon rind. *For the Swedish Punsch (Adapted from Max Toste's recipe): Combine the ingredients, mixing well. Let steep overnight. Strain into a bottle. #funfact ☝️ In Amsterdam, jenever is traditionally ordered together with a glass of beer. This combination of beer with jenever is called a ‘blow to the head’ (kopstoot). You drink both slowly, taking a sip of jenever, followed by a sip of beer. NEVER drink a Jenever like a shot.

[raisethebaroc]

#raisethebar #raisethebaroc #cocktailoftheday 🍸 This spicy concoction is for those who dare to be bold and different. Eros Elixer by Zachary Stevens INGREDIENTS FOR THE THAI CHILE-INFUSED CHARTREUSE: 1 (375-ml.) bottle green Chartreuse 5 fresh Thai chiles FOR THE SPICED PEAR SYRUP: 1 cup pear purée ¼ cup Demerara sugar ½ tbsp. chopped fresh ginger 1 cinnamon stick Pinch grated nutmeg FOR THE COCKTAIL: 2 oz. white whiskey 1 oz. spiced pear syrup ¾ oz. freshly squeezed lime juice ½ oz. ginger liqueur ½ oz. Thai chile-infused green Chartreuse Thai chile, for garnish INSTRUCTIONS 1. Make the chile-infused Chartreuse: Place whole chiles in Chartreuse and let stand for minimum 1 week. 2. Make the syrup: Combine ingredients in a 2-qt. saucepan over medium heat until sugar has dissolved, about 2 minutes. Reduce heat to low and cook for 10–15 minutes, until the syrup has thickened. Strain, discarding ginger and cinnamon, and store in the refrigerator until ready to use. Makes about ½ cup; leftover syrup will keep, refrigerated, for about 2 weeks. 3. Make the cocktail: Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a coupe glass and garnish with a fresh Thai chile skewered on a cocktail pick. #funfact 😃 Chartreuse, initially manufactured as a medicine, is now sold in two major varieties - Green and Yellow. Napoleon tried to seize the recipe by claiming it for the 'Secret Recipes Commission'. However the recipe was found to be too complicated for the latter and was endorsed 'refused'. Chartreuse is one of the very few products in which the CEO of the company has no knowledge of the ingredients, the manufacturing process and has no control over the work force. ❤️Enjoy❤️

[raisethebaroc]

#cocktailoftheday #raisethebaroc 🍸Refreshing... What a great and expressive word! Enjoy this cocktail to refresh both your heart and taste buds! #staypositive 😉 Kaffir Lime-ade 1 1/2oz Beefeater Market Edition 3/4oz lime juice 1/2oz kaffir lime leaf syrup Top Soda water Glass: Highball Garnish: lime wheel and kaffir lime leaf Combine all the ingredients, apart from the soda water, in a cocktail shaker, shake and strain into the glass and top with soda water #funfact 🌟 In folk culture, Kaffir lime juice is believed to avert evil spirits and refresh an individual's mental outlook. 💜enjoy!💜

[raisethebaroc]

#raisethebaroc #cocktailoftheday #sundayfunday Good Morning dear! ☀️Here's a fancy cocktail to get your morning started off right! 😉 This drink was at its most fashionable in London in the 1920s 🎷 The Bloodhound 3/4 oz Dry Vermouth 3/4 oz Sweet Vermouth 1 1/2 oz Dry Gin 2 or 3 Crushed Strawberries Shake well and double strain into coupe. 🍓Cheers!🍓

[raisethebaroc]

#raisethebaroc #cocktailoftheday #mezcal #lovecal Who likes Mezcal?! Who knows what Mezcal is?? 😏 ahh good for you if you know. If you don't... Mezcal, or mescal, is a distilled alcoholic beverage made from the maguey plant native to Mexico. For some great detailed info about production and distillation check out mezcalphd.com. For today's cocktail we have this simple variation on the classic Last Word that swaps out the gin for savory mezcal and tosses in a slice of serrano pepper, making for a smoky and spicy variation on the drink. Last of the Oaxacans Ingredients 3/4 ounce mezcal 3/4 ounce freshly squeezed lime juice, from 1 to 2 limes 3/4 ounce Luxardo maraschino 3/4 ounce Green Chartreuse 1 half-centimeter slice serrano pepper (see note above) Garnish: serrano pepper slice Add mezcal, lime juice, maraschino, Chartreuse, and serrano pepper to a cocktail shaker. Fill 2/3 full with ice and shake vigorously until the outside of the shaker begins to frost, about 20 seconds. Double strain into a chilled cocktail glass, garnish with additional pepper slice and serve. #happythirstythursday #enjoycocktailfriends ☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️

[raisethebaroc]

#cocktailoftheday #raisethebaroc #raisethebar #happyhumpday #daydrinking So here's a recipe for my avid #daydrinkers ☀️ This is the 🇮🇹Italian Sunsrise , NOT the Tequila Sunrise most classically ordered by the girl who's ID is most likely fake. Because anyone who knows how to drink knows that Tequila Sunrise's with boxed "orange juice" and red syrup known as "grenadine" suck! Aaaahhhhh and so I digress... This is a classy morning cocktail to enjoy while eating your locks sitting on your balcony overlooking the ocean and feeling the ocean breeze... (Sometimes I just sit and pretend that's where I am) Anyways to no further adieu.. 🇮🇹The Italian Sunrise 🌅 1 1/2oz Vodka 1/2oz Lemoncello 6 dashes of Angostura 3/4oz Fresh Squeezed Orange Juice 3/4oz of Fresh Squeezed Sweet and Sour (lemon+lime+sugar) Top soda Hard shake, strain over fresh ice, top soda. Garnish with an orange or lemon peel. 🌅enjoy🌅

[raisethebaroc]

#zombie #raisethebaroc #cocktailoftheday #istheapocolypsehereyet #ineedadrink Beach was infamously cagey about sharing his cocktail recipes, especially the one for his legendary Zombie, but tiki expert Jeff Berry pieced the recipe together through historical research and lucky encounters with former Beachcomber employees. 1 1/2 oz. Jamaican rum 1 1/2 oz. gold Puerto Rican rum 1 oz. 151-proof Demerara rum 1/8 tsp. Herbsaint or Pernod 1/2 oz. falernum 1/2 oz. Donn’s Mix (see below) 1 tsp. grenadine 1 dash Angostura bitters 6 oz. crushed ice Tools: blender Glass: chimney Garnish: mint sprig Put everything in blender, saving the ice for last. Blend at high speed for no more than 5 seconds. Pour into a glass and add ice cubes to fill. Garnish. Donn’s Mix 3 cinnamon sticks, crushed 1 cup sugar 1 cup water fresh grapefruit juice Create an infused simple syrup by heating cinnamon sticks, sugar and water. Bring to a boil, stirring until sugar is dissolved. Simmer for 2 minutes, then remove from heat and let sit for at least 2 hours before straining into a clean glass bottle. To finish making the mix, add 1 part of the syrup to 2 parts fresh grapefruit juice. 🌺Happy Thursday🌺

[raisethebaroc]

#cocktailoftheday #raisethebaroc For today's cocktail I decided to share one of my absolute favorite cocktails of all time, the Aviation. I love this delicately delicious concoction, with all of its color and floral notes it is also one of the most different tasting cocktails. Aviation Aviation 2oz gin 0.5oz maraschino liqueur 0.25oz lemon juice 0.25oz creme de violette garnish: maraschino cherry Shake with ice and strain into chilled cocktail glass. Garnish Cheers to the end of a fun filled weekend and the start of a productive week! 🍸

[raisethebaroc]

#cocktailoftheday #raisethebaroc For my dearest to prepare for ❤️ Valentine's Day ❤️ his favorite craft cocktail of all time, The Penicillin 1 1/2oz Scotch (he prefers Monkey Shoulder) 1/2 oz Clover Blossom Honey 3/4 oz Ginger Liquor 3/4 Fresh Squeezed Lemon Juice 3-4 sprays of Laphroig Islay Malt Scotch (in an atomizer. Need an atomizer? Get one @themixingglass ) Spray rocks glass 3-4 times with atomizer filled with Laphroig. Place a large hand cut ice cube in glass. Hard shake all ingredients minus the Laphroig. Fine strain over cube. Spray Laphroig over the glass two more times. For fun, garnish with a piece of candied ginger. 😘Cheers😘

[raisethebaroc]

@kitschbar representing @raisethebaroc at #bottomsup #newportdunes Go check out our bar and drink some great cocktails!! 😎😎😎

[raisethebaroc]

#cocktailoftheday #raisethebaroc Today's gem 💎 The Vieux Carre This 1930s New Orleans recipe is named after the city’s French Quarter—it’s a potent but smooth cocktail, just like the Crescent City. 3/4 oz. rye whiskey 3/4 oz. Cognac 3/4 oz. sweet vermouth 1 barspoon Bénédictine 2 dashes Peychaud’s bitters 2 dashes Angostura bitters Tools: mixing glass, barspoon, strainer Glass: Old Fashioned Garnish: cherry Combine ingredients in a mixing glass and fill with ice. Stir well, strain into an ice-filled Old Fashioned glass and garnish.

[raisethebaroc]

#cocktailoftheday #raisethebaroc Sweeten your 🍭Sweet ❤️ with this delectable concoction 😉🌹 Singapore Sling The Singapore Sling was created at Raffles Hotel (in, naturally, Singapore) at the turn of the 20th century by bartender Ngiam Tong Boon. Visit the hotel today, and you see the safe in which Ngiam locked away his recipe books, as well as the Sling recipe hastily jotted down on a bar chit in 1936 by a hotel visitor who had asked a waiter for it. 1 oz. London dry gin 1 oz. Bols Cherry brandy or Cherry Heering 1 oz. Bénédictine 1 oz. fresh lime juice 2 oz. soda water 1 dash Angostura bitters Tools: barspoon Glass: Collins Combine all ingredients except soda water and bitters in an ice-filled glass. Top with soda water, stir briefly and dash with Angostura bitters. Note: The original Singapore Sling appears to have been ungarnished. By the mid-1920s, they were adding the peel of a lime, cut in a thick spiral. By the late ’30s, they were also omitting the Bénédictine and bitters and floating Sloe Gin on top. 🍹Cheers🍹

[raisethebaroc]

#cocktailoftheday #raisethebaroc I firmly believe that you are never too old to learn and grow. I try to learn something everyday, now remembering it is another story lol so in the spirit of learning I bring to you the Hanky Panky, a cocktail that is made up of all my favorite things that I didn't know had a name. Silly me, well now I know! I #challenge you to learn a new cocktail recipe today! Hanky Panky This classic cocktail recipe is credited to Ada Coleman, head bartender at the American Bar in The Savoy in 1925. 1 1/2 oz. gin 1 1/2 oz. sweet vermouth 2 dashes Fernet Branca Tools: mixing glass, barspoon, strainer Glass: cocktail Garnish: orange twist Stir ingredients well in a mixing glass with ice and strain into a chilled glass. Twist a small swath of orange peel over the surface of the drink. 🍸cheers to the power of knowledge! 🍸