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Friday, February 3, 2012

“Beverages, Pt. VII: ‘Saturday’s the Day for Classic Bar Drinks: Classic Tequila Sunrise, Cosmopolitan Martini, Murph’s Brandy Alexander, and Murph’s Mother-of-a-Bloody Mary—each one a Certified Classic’ 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 twentieth album—“The Original Singles, 1967-1969, Volume II”—was released on February 07, 1982 and is still as wonderful today as it was then, more than 40 years ago but is difficult to find.  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 323 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 02-04-2012

Copyright © 2012 by MHB Productions

Word Count: 1,478.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, February 04, 2012 by Chef Murph MacDougal

BEVERAGE RECIPES, PT VII

Beverages, Pt. VII: ‘Saturday’s the Day for Classic Bar Drinks: Classic Tequila Sunrise, Cosmopolitan Martini, Murph’s Brandy Alexander, and Murph’s Mother-of-a-Bloody Mary—each one a Certified Classic’ by Chef Murph MacDougal



Bakersfield, CA, 02-04-2012 S: Today, we are going to focus on the classic beverages of old, the drinks that our parents and grandparents and the generations that came before them enjoyed.  Things like the Tequila Sunrise, the drink that more-or-less made the 1970’s what they were, things like the Cosmopolitans, Brandy Alexander’s, and Bloody Mary’s, all great drinks that were standard bar drinks, stuff I still love to drink.  I associate different bars with different drinks and when I go to a particular place, I know their martinis are going to be extremely good so I order them whereas at another place, I might like their Tequila Sunrises, and so order them.  I guess what I am saying is that the bars that have longstanding bartenders that I know personally are the places I frequent when I go out with family and friends, coworkers and salespeople.  It’s comforting to know that the ambience of certain establishments is protective of me and mine and that the beverages are always going to be the same, not watered down, diluted, or served with bar brands instead of call.  Yes, the science of the bar is something worth saving and preserving and that is important to ALL Americans, whether or not they drink or don’t drink.  The manufacture of alcohol is still an American industry (for national brands) and provides a great many jobs to different generations of workers.  Prohibition didn’t work and it also harmed the economy when the government shut down all of the distilleries, wineries, and breweries, forced it underground where it fell into the hands of organized crime.  No, the alcoholic beverage industry is an important part of the dwindling American economy and needs to be supported, lock, stock, and barrel.  Let’s make some drinks!

The Tequila Sunrise is one of the all-time modern classics! Let’s make it:

CLASSIC TEQUILA SUNRISE





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




Qty.
Measure
Item
Other
3
Each
Ice cubes, crushed

3
Each
Ice cubes, whole

2
Ounces
Jose Cuervo Especial tequila

1
Ounce
Grenadine syrup

1
Ounce
Freshly squeezed lemon juice

Chilled club soda

Sea salt

1
Each
Lime moon




Method:

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

2.      Using a cocktail shaker, combine the tequila, grenadine syrup, lemon juice, and the crushed ice, shaking well.  Strain into an 8-ounce highball glass, rim dipped in sea salt, add the ice cubes and top off with club soda.  Attach the lime moon to the rim of the glass, place on a doily-lined side dish and serve with a straw. Enjoy!

Tequila Sunrise is a drink that exploded onto the scene in the 1970’s along with Charlie Rich, the Eagles, and a whole host of others and mesmerized the world.  Always lovely, it can be served in many different ways and this, my friends, is perhaps the best! Enjoy!

Martinis are always popular and served in so many ways.  This is the best of the best:

COSMOPOLITAN MARTINI





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




Qty.
Measure
Item
Other
1
Ounce
Cointreau

2
Ounces
Absolut vodka

.5
Ounce
Rose’s lime juice

1
Splash
Cranberry juice

Crushed ice




Method:

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

2.      Combine all ingredients in a shaker filled with crushed ice and shake—gently—to combine the mixture and then pour into a martini glass. Enjoy!

Martinis are one of the all-time classic adult beverages and this one is close to the top.  As with all cocktails, use only the best alcohols and flavorings and serve cold.  I prefer Absolut vodka for this version as it’s a Swedish variety that is not only good but also available in quite a few different flavors.

MURPH’S BRANDY ALEXANDER





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




Qty.
Measure
Item
Other
1.5
Ounces
Korbel brandy

.5
Ounce
Crème de Cacao

1
Ounce
Heavy cream

Ice cubes

Freshly grated nutmeg




Method:

1.      Mis-en-place: have everything ready with which to work! You will need a fresh nutmeg nut for this one. 

2.      Combine the Korbel brandy with the Crème de Cacao and heavy cream with some ice cubes in a shaker and shake for a several seconds.  Strain it into a chilled champagne glass and grate 2-3 sprinkles of fresh nutmeg across the top.  Serve this drink on a doily-lined side plate and enjoy!

I love a good Brandy Alexander on a special night out to close out the evening and if made with fresh nutmeg, is almost impossible to beat.  Always be on the lookout for stores that sell nutmegs or if you must, buy a fresh bottle and settle for second-best.

Finally, here’s the ultimate Bloody Mary recipe, one that will leave your brain smoking, toes tingling, and senses reeling:

MURPH’S MOTHER-OF-A-BLOODY MARY





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




Qty.
Measure
Item
Other
12
Each
Ice cubes

.5
Cup
V-8 vegetable juice

3
Ounces
Absolut Ruby Red Vodka

2
Teaspoons
Fresh lemon juice

2
Teaspoons
Worcestershire sauce

3-4
Shakes
Tabasco sauce

Freshly ground black pepper

1
Spear
Fresh celery




Method:

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

2.      Combine all of the ingredients into a shaker (with the exception of the celery spear) and shake vigorously.  Strain it into a highball glass and garnish with the celery spear.  Accompany with a shaker of black pepper for those who want it really hot.

This is the classic Bloody Mary with the addition of the Absolut Ruby Red vodka which adds the subtle hint of ruby red grapefruits to the mix.  Most people are amazed at the power of this beverage and are curious what that “hidden” flavor is.  Enjoy!

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

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.

So, today, we made some classic drinks, the sort of thing that was popular with generations long gone by but now have sort of fallen by the wayside as the older folks leave this earth for their rewards.  The younger folks are all about sweet drinks, things made with flavored liqueurs, alcohols, and all sorts of oddball things like Jell-O, gummy bears, and whatever.  That’s fine, it’s always great to have specialty drinks on the bar menus but it’s also good to pay homage to the tried and true, the classics, the one’s we more or less whet our teeth on, so-to-speak.  Sure, there are still cocktail lounges that abound from one end of the nation to the other but one has to know where to go.  It’s not all about beer commercials, glossy advertisements in magazines, and billboards, it’s about tradition, respect, and most of all, remembrances.  I know, I know, I’m an old softy, but I’m not a young girl anymore so there!  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 SATURDAY!

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 Saturday, February 04, 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 October 10, 1982 in Frazier Park, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                                                                                                

This is #1106 an 11” x 14" original oil painting by Beverly Carrick entitled, “Golden Glow." 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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