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Tuesday, May 22, 2012

“Beverage Recipes, Pt. XI: Four more Delicious Mixed Drinks and Cocktails designed to light your Summer Fire—Pineapple Bomb, O’Malley’s Long Island Iced Tea, Black Currant Martini, and Old San Juan—too Good to be True!” by Bea O’Malley



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their THIRTIETH album—“Set List: the Very Best of Hot Tuna Live”—was released in 2009 and was the best of the best of this fabulous band live in concert over the course of their career!  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 214 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 05-23-2012

Copyright © 2012 by MHB Productions

Word Count: 1,798.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, May 23, 2012 by Bea O’Malley

BEVERAGE RECIPES, PT XI

 Beverage Recipes, Pt. XI: Four more Delicious Mixed Drinks and Cocktails designed to light your Summer Fire—Pineapple Bomb, O’Malley’s Long Island Iced Tea, Black Currant Martini, and Old San Juan—too Good to be True!” by Bea O’Malley



Bakersfield, CA, 05-23-2012 W: I am totally amazed my friends that after tomorrow, we will be beginning to offer Steppenwolf as our Amazonl.com superstar link.  Hot Tuna has been excitingly fun for all of us because some of us saw the band in action in its heyday and believe me, they were an awesome experience, especially when Papa John Creech was alive and playing his fabulous violin!  I loved that band but also love Steppenwolf; I saw them several times and am so glad I did.  Sure, it’s great that John Kay is still alive and running the band but when Jerry Edmonton died a decade or so ago, it just wasn’t the same.  There’s something to be admired about bands that can hang together, sort of like Little Feat, which sadly aren’t quite the same without founder Lowell George.  Sure, the other guys are pretty much the same members but they have a chick at the mike now which just isn’t the same.  But then again, who am I to criticize?

Today, we are going to continue on with our beverages as I will be offering to you four more fabulous drinks, ones that will ignite your fire and get everyone up and buzzing.  I mean, who needs to smoke medicinal pot when they can drink the beverages that dreams are made of, right?  I spent too many years tending bar across the land that I’ve become like a walking encyclopedia sharing knowledge with everyone I know.  I want you all to be able to go home and open your home bar and have all of your friends come over and enjoy themselves out on the back porch—just make sure you don’t let any of them drink and drive!  We’ve got a terrible time out here in Wasco with all of the drunken Mexicans behind the wheel and if you ask me, it’s getting out of hand, it’s about time they start deporting these people.  If they came here because they wanted to become Americans and speak English, it’d be fine but it’s not that way anymore, it’s like a Third World cesspool in my backyard now—Mr. Obama: do something about this outrage!

(#B046) PINEAPPLE BOMB



One thing about working in cocktail lounges attended by the younger crowd is that they usually favor all of the sweeter mixed drinks than the older patrons.  I’ve always loved drinking and making the spectacular cocktails and the tropical beverages and this is one of the more popular ones: it packs a lot of punch but goes down smooth. 

Yield:  4 shots / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
.25
Cup
Malibu rum

.25
Cup
Bacardi Black rum

.25
Cup
Pineapple juice

1-1/3
Tablespoons
Torani’s pineapple syrup

Ice cubes




Method:

1.      Mis-en-place: have everything ready with which to work! Shake the ingredients with ice in a large shaker and then strain into shot glasses.  Serve on a bar tray with cocktail napkins. 

People love sweet drinks, Jell-O shots, and all sorts of tropical treats so this one is usually pretty popular with the younger crowd.

(#B044) BLACK CURRANT MARTINI



Godiva Liqueur is a chocolate-flavored liqueur that hails from Belgium and is indescribable in flavor and sensation.  Combined with Crème de Cassis, a dark red liqueur made from black currants, it is a masterful combination of flavors that overpowers the senses yet leaves the imbiber lucid and quite pleased.  One has to enjoy the flavor of chocolate in their mixed drinks and if one does, and then the introduction of the call brand is the right choice.  It’s not horribly expensive and can be purchased online.

Yield:  4 servings / Mis-en-place: 1 minute:




Qty.
Measure
Item
Other
.5
Cup
Godiva (Chocolate) liqueur

.5
Cup
Tanqueray gin

.125
Cup
Crème de Cassis

2
Teaspoons
Lemon juice

2
Teaspoons
Lime juice

Crushed ice

4
Each
Long-stemmed maraschino cherries




Method:

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

2.      Combine the ingredients with the exception of the FINAL one in a large shaker or divide the ingredients into 1-4 batches and shake.  Shake well and then strain the beverage out into cocktail glasses and garnish with a long-stemmed cherry each.

This is a marvelous chocolate-laced black currant-flavored cocktail that is a hit at parties whenever it’s served.  One of my all-time personal favorites, it is one that is made excellent through the use of Godiva chocolate liqueur.

Here’s the one-and-only all-time sneakiest drink there ever was, it creeps on you and then plows into you like a freight train headed south.  Of course, I love it as I’m sure all of you do, too.  Let’s make it:

(#B045) O’MALLEY’S LONG ISLAND ICED TEA



I remember my first introduction to Long Island ice tea and it was a powerful one.  We had finished work and it was late in the summer when one of my friends bought a round and before long, we were getting snockered on the beverage.  It came on slow and then hit like a sledgehammer and man, oh, man, what a hammer! 

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




Qty.
Measure
Item
Other
.25
Cup
Jose Cuervo Black Medallion tequila

.25
Cup
Bacardi 8-Year Dark Rum

.25
Cup
Bombay Sapphire Gin

.25
Cup
Triple Sec

.25
Cup
Stolichnaya Vodka

3-4
Cups
Coca-Cola

4
Each
Lemon moons




Method:

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

2.      Either combine together the first FIVE ingredients in one large ice-filled shaker or divide into fourths and do them one by one.  Strain out the ice and pour the long island iced teas into four glasses.  Fill with Coca-Cola and then garnish with lemon moons.  Place the glasses on a bar tray and deliver to the patrons.  Serve atop cocktail napkins and enjoy.

Long Island iced tea is one of those all-time desirable drinks and the beauty of it is that no one generally can tell how strong it is until it sets in and then it hits hard.  Each person is receiving 2.5-ounces of booze as compared to the usual 1-1.5-ounces in a normal drink.

(#B043) OLD SAN JUAN



Rum beverages have enjoyed a renaissance of sorts over the past decade and a half and this is one of the more popular mixed drinks featuring none other than Bacardi Gold Rum, spectacular rum if ever there was one. 

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




Qty.
Measure
Item
Other
6
Ounces
Bacardi Gold Rum

.25
Cup
Cranberry juice

.5
Cup
Rose’s lime juice

Ice cubes

4
Each
Lime wedges




Method:

1.      Mis-en-place: have everything ready with which to work! Fill a large shaker with ice and add the rum and cranberry and lime juices.  Shake well.  Rub a lime wedge around the rims of each of four ice-cold martini glasses.  Then, strain the drink into each glass in equal portions.  Place on cocktail tray, take to the guests, and set down upon four each cocktail napkin.

This is a popular and simple rum drink.  Bacardi is perhaps one of the ultimate and best producers of rum products and have a wide variety of different rums to meet the needs of consumers.  What’s more, Bacardi products can be found virtually anywhere so always be on the lookout for the best deals.

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

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.

Working with alcohol is an important aspect of the foodservice industry and it’s definitely one that chefs need to be aware of like those who work in the lounge.  If you don’t know the wines, the liqueurs, the different alcohols, what their bases are, where they come from, what they’re used for, then you have no idea as to what to do with them.  Theory is important but direct knowledge of virtually every single ingredient is so important that it sets the journeymen and the beginners apart from the professionals who are making the big bucks.  My entire life has been spent working with food and spirits that I could write more than one book on the subject and it’s my goal here at the Elemental News of the Day as it is everyone else’s to enlighten, to instruct, to help the novices out there in the world who either want the skills to succeed or to move ahead or both! That is our goal here at the END and when all is said and done, we will be the ones left standing at the end of the road…join us by becoming a follower! Please send your friends, family, coworkers, your neighbors, send everyone you know to join us! We want you!                      

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 Wednesday, May 23, 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 June 14, 1989 in Monterey, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS



This is #1327 an 11” x 14" original oil painting by Beverly Carrick entitled, “Wishin’." 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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