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Monday, May 21, 2012

“Beverage Recipes, Pt. X: Four Timeless and Much-Loved Mixed Drinks—Classic Tom Collins, French Imperial Punch, Frozen Daiquiri, and Rusty Nail—Superb!” by Bea O’Malley



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their TWENTY-NINTH album—“Best of Grunt: Trimmed and Burning”—was released in 2007 and was the best of the best of this fabulous band released by their longtime record label!  We love this CD and urge you to go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.  




COUNTDOWN TO THE END OF THE MAYAN CALENDAR…



Here's the countdown to December 21, 2012: from today, we have 215 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Bea O’Malley

END Commentary 05-22-2012

Copyright © 2012 by MHB Productions

Word Count: 1,808.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, May 22, 2012 by Bea O’Malley

BEVERAGE RECIPES, PT X

 Beverage Recipes, Pt. X: Four Timeless and Much-Loved Mixed Drinks—Classic Tom Collins, French Imperial Punch, Frozen Daiquiri, and Rusty Nail—Superb!” by Bea O’Malley



Bakersfield, CA, 05-22-2012 T: We are back today with more fabulous drinks but first, I must confess to a fopah: there are THREE mixed drinks today and ONE punch, sorry about that.  But it’s important to have alcoholic punches, too, as many times when we set up buffets, especially at weddings, it’s important to be able to prepare an alcoholic punch which will be somewhere on the line; it might be on a separate punch table or it might be on the regular cooks’ line, it just depends on the set-up and the policy of the house.  Still, every single chef alive and well in this country needs to be able to craft together a punch and it’s good because then they’re able to rid their kitchens of some leftover items such as red wine.  The good thing is, the punch can be returned to the kitchen, placed on the stove, and used to make soups or sauces, particularly a sauce such as Marchand du Vin, or the “Wine Merchant’s Sauce,” a classic red wine sauce used with beef, lamb, and occasionally poultry. 

The art of making alcoholic drinks has been one in which a long history has been established and the more knowledgeable bartenders know the history of the beverages they serve.  Over the course of history, the art has gone from beverages containing 2-3 ingredients to ones containing a multitude.  Flavorings, eggs, wines, herbs, spices, sweeteners, and all sorts of different things find their way into the classic beverages we craft together on a nightly basis.  This is how the science of Mixology works: people create the best beverages they can design and then enter them into bartending contests where once a year, the Mixologists’ Olympics are held. This is a great thing and the whereabouts can be found by Googling it online. I would love to be able to participate and to be inducted into the Bartenders’ Hall of Fame one day but then, we all have dreams, do we not?

Our first beverage for today is a red Bordeaux punch, the French Imperial Punch:

(#B007) FRENCH IMPERIAL PUNCH



Working in country clubs, hotels, and fine-dining establishments requires one to be able to make all sorts of out-of-the-ordinary things such as flavorful alcoholic punches.  Generally, the general manager or the food-and-beverage manager will step to the plate and prepare the alcoholic recipes but it’s good for the head chef to be able to do so, too, and this is the perfect one to have at hand.

Yield:  about 2 quarts / Mis-en-place: 5-6 minutes:




Qty.
Measure
Item
Other
3
Cups
Red Bordeaux

1
Quart
Sparkling water

.5
Cup
Super-fine granulated sugar

.125
Cup
Grenadine syrup

.25
Teaspoon
Ground nutmeg

.25
Teaspoon
Ground cloves

1
Each
Whole orange, sliced

2
Each
Lemons, sliced




Method:

1.      Mis-en-place: have everything ready with which to work! Combine everything together in your best punch bowl and then set the bowl within another bowl filled with cube ice.  Replace the ice throughout the course of the service and then when all is said and done, transfer any remaining punch into a sanitized container and refrigerate.  Keep for no longer than 24-36 hours at most.

It’s always important for a chef to have several punch recipes in their recipe books because there are times when it behooves them to have one on hand.  This is a flavorful concoction, full-bodied and yet sweet with a bit of citrus overtones.

Okay, here’s our first mixed drink recipe for the day, the one-and-only Tom Collins:

(#B009) CLASSIC TOM COLLINS



Working in the cocktail lounge as a kid, I had an opportunity to learn about mixed drinks and other alcoholic beverages and this, of course, was a must-know drink back in the day.  The science of mixed drinks is one of combining a multitude of flavors together in a pleasing way so that the imbiber has nothing but pleasure.  This one will do just that!

Yield:  4 servings / Mis-en-place: 1-3 minutes:




Qty.
Measure
Item
Other
.5
Cup
Fresh lemon juice

1-1/3
Tablespoons
Super-fine granulated sugar

1
Cup
Tanqueray gin

2
Teaspoons
Torani’s lemon syrup

Ice cubes

4
Each
Lemon moons




Method:

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

2.      In a large shaker, combine the first FOUR ingredients together and shake well.  Then, pour into Tom Collins’ glasses with 4-5 ice cubes each.  Garnish with lemon moons and transport to the table on a bar tray.  Set the glasses down upon four each cocktail napkins.

An old-time mixed drink, Tom Collins was the drink of the business community in the last century and is still popular with some of the old-timers out and about.  Always important to have a good knowledge of cocktails and mixed drinks, this is one of the all-time classics.

Daiquiris are one of the most-beloved mixed drinks of all-time and this is the basic rundown for making the first of many different types:

(#B009) FROZEN DAIQUIRI



Daiquiris were one of the very first alcoholic mixed drinks I ever tasted and I have to say that the memory of that very first one has remained with me since then.  This has to be one of the most popular cocktails of all time and one that is still found on the cocktails’ list of practically every bar in the world.

Yield:  4 servings / Mis-en-place: 1-2 minutes:




Qty.
Measure
Item
Other
1
Cup
Bacardi light rum

.125
Cup
Grenadine syrup

.25
Cup
Fresh-squeezed lime juice

1-1/3
Tablespoons
Super-fine granulated sugar

Ice cubes

4
Each
Maraschino long-stemmed cherries




Method:

1.      Mis-en-place: have everything ready with which to work! Figure about 2-3 medium-sized ice cubes per drink.  Place everything into the blender with the exception of the final ingredient and blend well.  Divide between FOUR daiquiri glasses fresh from the freezer and garnish with the long-stemmed cherry.

Daiquiris can be made with any number of flavorings so that they’re always popular with those who enjoy imbibing sweetly-flavored drinks in a cocktail setting.  The trick is to add the actual fruit to the rum to impart the particular flavor you wish to instill within it so the variations are countless.

Here is our final beverage for today:

(#B042) RUSTY NAIL



The Rusty Nail is one of the all-time classic mixed drinks featuring Drambuie and Scotch whisky.  Drambuie is a one-of-a-kind alcoholic beverage that instills class and unbeatable flavor into whatever it is used.  Always one of my all-time favorite liqueurs, this is a drink that everyone should know how to prepare.

Yield:  4 servings / Mis-en-place: 30-40 seconds:




Qty.
Measure
Item
Other
8
Ounces
Drambuie

6
Ounces
J & B blended Scotch whisky

Ice cubes




Method:

1.      Mis-en-place: have everything ready with which to work! Place four old-fashioned glasses before you on the bar and then divide the two alcohols between them.  Add 2-3 ice cubes to each drink and then tray out to the table.  Set them down before the drinkers upon bar napkins.

One of the more classic yet simple mixed drinks, the Rusty Nail is spectacular because of the combination of the delightful Drambuie and the Scotch.

The thing that’s important to remember is that for some alcoholic beverages such as Drambuie, there is NO substitute, no matter what one might tell you.  It is NOT a cheap beverage but one that goes a long ways on a small amount.  It is not that much requested but when it is, it’s important that the bar have it on hand.  Once tasted, it is unforgettable so search out the most reasonable place where to purchase it.

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

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.

I feel very fortunate to be able to write about bar matters as it’s a topic that many times is overlooked by restaurant staff.  It is important to have a certified Mixologist on hand as an ordinary bartender is fine for a tavern but not for a classy place such as a hotel or country club bar.  I’ve studied for many years and it’s a skill like baking that can take one across the country and most likely, the world in much the same way as cooking can.  I recommend to all the youngsters out there entering the bars rather than the kitchens as it’s less stressful on one’s back and the hours not quite as bad.  Oh, did I say that the pay is generally better than the average line cook?  Be sure to attend any one of those bartender courses that occasionally come to town if you want to become proficient in a brand-new and exciting career: how about working on a cruise ship? Wow!                     

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by HOT TUNA and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thanks, my friends!

Bea

Bea O’Malley
American Culinary Federation, Inc, Certified Cook, Mixologist, and Foodserver

This is me back in the 1980’s when I was working at a restaurant in Wasco, CA, my hometown.  I joined the Chefs de Cuisine of Greater Bakersfield, ACF, not long after it was chartered and am still a member even though the chapter is no longer in operation.  I began working in foodservice in the late 1960’s, moved from Wasco, CA, to Monterey, CA, and then returned to my hometown in 2004.  I have been a foodserver, a Mixologist, and also am a Certified Cook.  I am equally at home in both the kitchen and behind the bar (and on the floor, too). My passions are numerous and my favorite is working in the bakery whenever I’ve had a chance.

---30---

The END Commentary for Tuesday, May 22, 2012 by Bea O’Malley

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 Bea O’Malley



Recipe created by Bea O’Malley on July 16, 1984 in Monterey, CA.

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This is #1326 an 8” x 10" original oil painting by Beverly Carrick entitled, “Just Passin’." 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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