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Wednesday, February 1, 2012

“Beverages, Pt. V: ‘Today’s Installment of the Beverage Recipes’ Series features Four Mixed Drinks—the Bakersfield Zombie, the Bushwhacker, the Moonraker, and Murph’s Classic Fizz’ 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 eighteenth album—“The Byrds play Dylan”—was released on November 15, 1979 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 325 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!

                                                                               


STINKBUG 2011

                                                                                  


Chef Murph MacDougal

END Commentary 02-02-2012

Copyright © 2012 by MHB Productions

Word Count: 1,474.



CULINARY POLITICS

                                                                               

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, February 02, 2012 by Chef Murph MacDougal

BEVERAGE RECIPES, PT V

Beverages, Pt. V: ‘Today’s Installment of the Beverage Recipes’ Series features Four Mixed Drinks—the Bakersfield Zombie, the Bushwhacker, the Moonraker, and Murph’s Classic Fizz’ by Chef Murph MacDougal



Bakersfield, CA, 02-02-2012 Th: Mixed drinks are the joy of most creative bartenders as it allows them to delve deep within their minds and come up with flavorful concoctions that will leave the drinkers speechless.  It’s better than making desserts because if one makes a drink that catches on across the nation, his or her name will be forever attached to it in some manner.  We all try to be inventive and to create beverages that will live forever in bar books around the world and while very few succeed, there are probably more mixed drinks in the world than there are any other types of foods.  Believe me, when I graduated to mixing drinks instead of slopping up cold beers and pouring glasses of wine, I was ecstatic, as it allowed me to do something completely new and exciting.  Don’t get me wrong: having a beer and wine license is better than having NO license at all but being able to serve mixed drinks and hard liquor is what it’s all about.  The most successful restaurants almost always have a top bar attached to them as without the bar, most of the clientele would probably not come through the doors.  People generally want to drink hard liquor and foodservice establishments that lack it generally don’t do very well.  Sure, I know there are still a lot of tea drinkers out there but they’re NOT going to keep a restaurant from closing its doors, no matter how much tea they consume.  Yes, I know that prices on tea and coffee have spiraled out of control but let me tell you, none of them have anywhere near the amount of profit attached to them that alcohol has.  So, there you go: that’s the number one reason why Prohibition didn’t work out; the government was losing a lot of money flowing into its coffers!  Let’s make some drinks! 

BAKERSFIELD ZOMBIE





Yield:  1 serving / Mis-en-place: 20-30 seconds:




Qty.
Measure
Item
Other
.75
Ounce
Bacardi Superior light rum

.25
Ounce
Bacardi Dark rum

.25
Ounce
Bacardi Black rum

1
Ounce
Kern’s pineapple nectar

1
Ounce
Orange juice

1
Ounce
Rose’s lime juice

Crushed ice

.25
Teaspoon
Bacardi 151 rum

1
Teaspoon
Powdered sugar

1
Each
Pineapple spear

1
Each
Maraschino cherry with stem




Method:

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

2.      Combine the first SEVEN ingredients in a shaker and shake WELL.  Pour into a TALL bar glass and float the Bacardi 151 rum and the powdered sugar atop it.  Place a pineapple spear and a long-stemmed maraschino cherry atop it and serve. 

This is one hell of a cocktail that will have you staggering around Nineteenth Street in Bakersfield, CA, in front of the Mint or Ernie’s bars.  Life can be good and a drink such as this can be the accelerant to get you there!

Here’s the Bushwhacker:

BUSHWHACKER





Yield:  1 serving / Mis-en-place: 30-40 seconds:




Qty.
Measure
Item
Other
2
Ounces
Coco Lopez cream of coconut

1
Ounce
Tia Maria coffee liqueur

1
Ounce
Bacardi black rum

.5
Ounce
Potter’s dark crème de cacao

2
Ounces
Half-and-Half

1
Cup
Ice cubes




Method:

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

2.      Combine all ingredients in a large blender and blend well, just until the ice is frosty.  Pour into a TALL bar glass and garnish with a parasol.  Enjoy!

The Bushwhacker is a beverage that’s been around for awhile and is a definite crowd-pleaser.  We enjoy Tia Maria coffee-flavored liqueur but let it be known that Kahlua is a fine substitute.

Okay, here’s the Moonraker:

MOONRAKER





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




Qty.
Measure
Item
Other
1.25
Ounces
Herradura tequila

4
Ounces
Kern’s Pineapple nectar

.5
Ounce
Hiram Walker Blue Curacao

Ice cubes




Method:

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

2.      Fill a rocks glass with ice cubes three-quarters of the way up and then pour in the tequila and the pineapple nectar.  Stir the drink well and then drop the Curacao into the center of the beverage and then present to your guest.

Tequila has become one of the top alcoholic beverages in the western world and the Herradura brand is one of the lesser known but totally delicious brands available to consumers today.  Blue Curacao is a liqueur derived from the laraha citrus fruit grown on the island of Curacao and is available in several different brands.  We generally prefer Hiram Walker to many of the other brands as we feel it is among the best.  Anyhow, part of the science of Mixology is experimenting and coming up with new and exciting drinks.  Enjoy!

Okay, our last beverage for today is my take on the Classic Fizz:

MURPH’S CLASSIC FIZZ





Yield:  1 serving / Mis-en-place: 40 seconds:




Qty.
Measure
Item
Other
1.25
Ounces
Bacardi Superior Rum

.25
Ounce
Lemon juice

.25
Ounce
Rose’s Grenadine syrup

4
Ounces
Club soda

Crushed ice




Method:

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

2.      Combine the first four ingredients in a shaker and blend well. Pour into a highball glass filled with crushed ice and serve.

This is the classic rum fizz, a beverage that’s always been on bar lists from one end of the nation to the other.  Bacardi Rums are generally very flavorful, a true delight to enjoy.  You can substitute different rums and find one that rocks your socks which is what Mixology is all about!

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

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.

Tending bar is one of life’s better jobs as I’ve said before.  One is more or less their own boss on an average night and on busy ones when working with 2-3 other bartenders and a couple of barbacks, it can be as stimulating as working on a hot cook’s line.  That’s the difference, I think, and why those of us who’ve spent time behind the wood enjoy it as much as we do: the kitchen is HOT whereas the bar is generally quite cool.  People don’t want to sit in a hot bar nuzzling their beverages, they want to be comfortable, more so than at home.  People who frequent cocktail lounges often generally see it as a refuge from the problems of home or from the job.  Maybe that’s not always a good thing when it comes to keeping one’s family together but then, I always figured that people wouldn’t become barflies if they didn’t have a reason to be.  Sure, that sounds sort of bad but remember—I make my living from taking care of regulars! I don’t care what drives them to visit me; all I care about is that they come!  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 THURSDAY!

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 Thursday, February 02, 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 May 10, 1986 in Frazier Park, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                           
                                                                              
This is #1080 a 20” x 24" original oil painting by Beverly Carrick entitled, “Colorado High." 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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Tags:

Murph MacDougal, Beverage Recipes, Mixed Drinks, Frosty Adult Beverages, Mixology, Bartending, Tequila, Blue Curacao, Rum, Tia Maria, Alcoholic Beverages, The Bar, Bar Science, Beverages,










                                                                                     
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