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Monday, January 30, 2012

“Beverages, Pt. III: ‘Four More Alcoholic Beverages to make your Winter tolerable—Barracuda, Icebreaker, Purple Gecko, and Tropical Iceberg’ by Chef Murph MacDougal”



Our new band for the next month or so is one of the best bands to come out of Los Angeles in the 1960’s: the Byrds.  They went from Electric Folk to Psychedelic to Country Music and shined each and every step of the way.  Their sixteenth album—“Byrds”—was released on March 07, 1973 and is still as wonderful today as it was then, more than 40 years ago.  We love it and think you will, too, so go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed! [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.


                                                                            

Here's the countdown to December 21, 2012: from today, we have 327 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                                                   

STINKBUG 2012

                                                                                  


Chef Murph MacDougal

END Commentary 01-31-2012

Copyright © 2012 by MHB Productions

Word Count: 1,576.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, January 31, 2012 by Chef Murph MacDougal

BEVERAGE RECIPES, PT III

Beverages, Pt. III: ‘Four More Alcoholic Beverages to make your Winter tolerable—Barracuda, Icebreaker, Purple Gecko, and Tropical Iceberg’ by Chef Murph MacDougal



Bakersfield, CA, 01-31-2012 T: We have four more alcoholic beverages with which to liven up your winter and they’re all delicious to boot!  Drinking has always been a passion of mine and granted, when I was younger, I might have wasted many an hour sitting in darkened taverns, cocktail lounges, and bars sipping tasty drinks.  I also spent a lot of time creating different drinks or improving others so that I could always run drink specials with the dinner specials which was a very lucrative practice.  Good bar sales make up for so-so food sales and many times, food will sell for more money and at a higher rate in the lounge than it will in the dining room.  That is precisely what we want, alcohol is 99% profit and as long as one has bartenders they trust and who aren’t scamming them, business will thrive.  However, if you find that your bar people are pouring their friends and good tippers doubles, are giving away the food, and worse, aren’t charging for drinks, you have to terminate them in such a public way and blackball them so that others will pay heed and know that you don’t mess around.  Yes, it’s difficult to find good people but if you search long and hard and pay a great deal of attention to references, you will eventually succeed.

One of the best liquors in the world to use is rum; it’s the basis for many flavored cocktails and is always a good seller, what with the Captain Morgan ads and others.  It’s important to have several brands on one’s shelf, a modest brand for the well drinks and a higher two or three for call drinks.  Always have a well-stocked bar so that people come to you for their favorite alcoholic beverages as not only will they come and spend money, so will their friends, family, neighbors, and co-workers!  Hey, that’s just like our plug to bring in new followers to the blog so by all means, get your family motivated to go out and do some serious drinking! Let’s make some drinks:

Here’s the Classic Barracuda:

BARRACUDA





Yield:  1 serving / Mis-en-place: 20 seconds:




Qty.
Measure
Item
Other
1.25
Ounces
Bacardi Dark Rum

1
Ounce
Pineapple juice

.5
Ounce
Rose’s lime juice

.5
Teaspoon
Granulated sugar

Champagne




Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Combine the first FOUR ingredients in a shaker and shake well.  Pour into a champagne glass and top off with champagne of choice.

The Barracuda is one of those classic drinks that many people overlook nowadays.  If you enjoy the flavor of rum, then this is an excellent drink in which to enjoy it.  Rum is an interesting beverage in that it’s distilled from molasses; the resulting leftover from which both brown sugar and the molasses you buy at the store is created.  It’s created when the sugar cane is harvested; a process in which the cane fields are actually burned off such as in Hawaii and the resulting debris is picked up and taken to the distillery.  Once the alcohol has been created, it is then aged for 2-10 years before going to market.

Here’s the Ice Breaker:

ICE BREAKER





Yield:  1 serving / Mis-en-place: 20 seconds:




Qty.
Measure
Item
Other
.5
Ounce
Bacardi 8 Year Rum

.25
Ounce
Crème de Noya
Almond-flavored
.25
Ounce
Crown Royal Cognac

.25
Ounce
Tanqueray gin

2
Ounces
Lemon juice

1
Ounce
Orange juice

1
Teaspoon
Almond syrup

Crushed ice

1
Each
Orange moon slice, slit halfway




Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Combine the ingredients in a shaker with crushed ice and shake vigorously.  Pour the finished cocktail into a tall glass and attach an orange moon.  Serve atop a doily-lined side plate.

This is a delicious almond-flavored alcoholic beverage that is perfect for any time of the year.  Always one of my favorite cocktails, this is one I think all of you will enjoy!

The Purple Gecko is among my most favorite drinks as it’s a tequila-based beverage that packs a bit of a punch.  It’s colorful, tasty, and a joy to drink.  Always use nothing but the best when drinking with friends and let them know you’re serving them the best.  People appreciate knowing that you prize them highly and will respond in favorable ways.  Jose Cuervo is a marvelous tequila, available in quite a few varieties.  Anyhow, here’s the recipe:

PURPLE GECKO





Yield:  1 serving / Mis-en-place: 20 seconds:




Qty.
Measure
Item
Other
1.5
Ounces
Jose Cuervo Especial Tequila

.5
Ounce
Blue Curacao

.5
Ounce
Bol’s Red Curacao

1
Ounce
Pomegranate juice

1
Ounce
Sweet-and-Sour mix

.5
Ounce
Lime concentrate

.5
Ounce
Fruit punch concentrate

Salt

1
Each
Lime moon, sliced halfway




Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Place the first SEVEN ingredients into a shaker and shake well.  Then, dip a margarita glass into a bowl of table salt and pour the drink into it.  Take the lime moon and place it onto the rim using the slit halfway to the center to anchor it onto the glass. Serve.

These sorts of drinks are always fun, they’re flavorful, tasty, and pack a kick.  That’s the most important things all in one place so this drink will be very successful at your parties.

Okay, here’s our final alcoholic beverage for today, the Tropical Iceberg:

TROPICAL ICEBERG





Yield:  1 serving / Mis-en-place: :




Qty.
Measure
Item
Other
1.5
Ounces
Finlandia pineapple vodka, ice cold

.5
Ounce
DeKuyper banana liqueur

.5
Ounce
Coco-brand Cream of Coconut

1
Dash
Half-and-Half

1
Teaspoon 
Banana flavoring




Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Place the ingredients into a blender and blend well for 10 seconds; then, pour it into a margarita glass and serve on a side plate lined with a doily.  Enjoy1

Flavored liqueurs make all the difference in the world.  You can go online and find them in a variety of places but most towns and cities generally have well-stocked liquor stores that have everything in stock. Anyhow, enjoy this tasty beverage!

Okay, there you go! Let’s move on to the close, shall we?

---------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Tuesday has come and gone and that’s fine with me as we continue our Beverage Recipes Series, my friends.  I am excited to know that I am going to increase the number of installments in it and that this is a first for us to run nothing but a week of alcoholic beverages.  Drinking alcohol—as long as it’s done responsibly—is one of life’s greatest joys and for me, it’s been a lifelong tradition and passion. I love designing drinks and serving them and in virtually all of the foodservice establishments in which I worked, serving special cocktails was as important as serving special entrees and desserts.  The more you know about alcohol and associated beverages will increase your value as a culinarian and a restaurateur.  One must remember that successful bars can cover not-so-successful foodservice operations.  People will spend money on drinks and think nothing about it which is great as alcohol is 99% profit which is why you need to have a liquor license and a trustworthy bartender.  Anyhow—all we ask of you, dear readers, is that you please leave some comments and/or become a follower and why not spend some money and purchase an album by the Byrds and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!   HAVE A GREAT TUESDAY!

Thank you, my friends!

Murph MacDougal

Murph MacDougal

Certified Club Manager, ACF Member, Foodserver/Bartender and professional Chef and Baker

_______________________________________________________________________

This is a picture of me when I was a young chef in the kitchen back in 1975. I apprenticed underneath my father and spent six years working for him in his British-Irish Restaurant in Fresno, California. I later moved to Frazier Park, California, and spent quite a few years working in the area and that's where I met Stinkbug. Anyhow, I am now working at a country club over on the coast near San Luis Obispo.

---30---

END Commentary for Tuesday, January 31, 2012 by Chef Murph MacDougal.



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was written by the one-and-only Chef Murph MacDougal



Recipe created by Chef Murph MacDougal on November 17, 1997 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                           
                                                                                                                                                           
This is #927 a 16” x 20" original oil painting by Beverly Carrick entitled, “Sunset Crags." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

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NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.





                                                                                  

                                                                               
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Tags:

Murph MacDougal, Beverage Recipes, Mixed Drinks, Frosty Adult Beverages, Mixology, Bartending, Rum, Tanqueray Gin, DeKuyper banana liqueur, Alcoholic Beverages, The Bar, Bar Science, Beverages,










                                                                               
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