Favorite shortcuts behind the bar? Squeeze all your juices beforehand, have all your herbs in glassware ready and close at hand and, if you are having a large event or know you will be slammed, promote a single drink so you can batch a large amount and shake it over ice when you need it. What is your go-to cocktail? The Black Eyed Sally.

Klyuchi_need_for_speed-2015_8Z2T8R.exe 1.84 MB 版权提醒 本站不存储任何资源内容，只收集BT种子元数据(例如文件名和文件大小)和磁力链接(BT种子标识符)，并提供查询服务，是一个完全合法的搜索引擎系统。.

This is my go-to when entertaining. I have found that bourbon drinkers are hesitant to drink vodka, so this was a drink that incorporated the best of both and it is out of this world. Also, very easy to batch ahead of time.

What are your favorite bar snacks? I love bar snacks and appetizers, the problem is I will eat them until they are gone if they are sitting in front of me. Some of my favorites though are the Asian sesame mixes, wasabi almonds or housemade pita chips that are flavored with different spices and served alongside fresh goat cheese. It is nice to have a variety of textures and flavors.

That way people can eat what compliments their drink. What bartending trends are happening right now? People are really gravitating towards using local distilleries of any kind.

It really is a wonderful thing because it keeps the money in the city you live in and you can experience the purveyors passion firsthand. You are also seeing cocktails that incorporate both liquors and beers in one drink. I like the idea of this because most times, serious craft beer drinkers stick to beers and the same for people who favor cocktails.

Seeing the two come together really is cool and requires quite a bit of skill to make it work as a drink. I find that the Midwest still loves their energy mixed drinks but I am also seeing a rebirth of the classic cocktails (Manhattan, Old Fashions, French Martinis, etc.) with modern spins on them. Bottled juices are taking a backseat to seasonal juices which I think restaurants were hesitant to adopt at first because it used to always be about making sure that all ingredients for both food and drinks were readily at hand at all times. I think many are starting to jump on the bandwagon though because customers have become more open to changing menus and items, especially if it is based on seasonality of items. For those not familiar with the Buckeye Vodka brand, can you give us some background.

Cts electronics ls 100 usb driver free. The vodka has gained popularity in most areas of the state. It has three major factors going for it: locally made product, less than $20 and quality that puts it on par with the major premium brands.

We use corn to make our vodka, which also makes it gluten free. The water that the vodka is distilled with is from the Miami Valley through The Crystal Water Company. Our stills are set up in the warehouse next door. Our vodka is distilled more than 10 times and each time it moves through the still, we taste test it and see if it needs to go through again. We do this until we believe it is perfect. Buckeye Vodka was released to the public on April 1, 2011. It took two years to make our finished product and the processes that go into it.

Any Buckeye Vodka news to report? We just introduced our liter-sized bottle, which in Ohio, you are not allowed to have a liter until you sell a certain about of cases of the 750mL bottles. We just won a vodka tasting contest in San Francisco and also won a best value award because, unlike most premium vodkas, we are just shy of $20. Buckeye Vodka is the only vodka that uses completely pure, di.

Hi my name is Danielle Belletiere. I am the CEO of PartyTenders.

We are fully Insured, and Licensed.My service provides Bartenders,Mobile Bar rentals, Mixer packages available, Servers, Grill cooks,and catering. I completed the Hotel Restaurant management program,and had a long career working many positions and management positions in Restaurants,Fine dining and casinos.I have worked at many fine high end Venues throughout NYC Gotham Hall on Broadway, Sailors Snug Harbor Staten Island. Malcolm Paulino, combining a unique set of cross disciplines from seasoned mixologist, event manager, floor captain, private caterer, not to mention location and staffing expert. Malcolm knows he can help you execute both intimate and large scale events to your finest detail. Malcolm prides himself on his curated food and drink menus for small gatherings of fifteen to lavish company holiday party for four hundred. Malcolm and his team genuinely enjoy staffing the events, whether it's for. Hello and welcome to Big Star Hospitality.