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Wednesday, May 23, 2012

“Beverage Recipes, Pt. XII: Still Four more Delicious Mixed Drinks and Cocktails designed to light your Summer Fire—Fru-Fru, Pirate’s Punch, Pink Lemonade, and Bacardi Collins—ALL 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 THIRTY-FIRST AND FINAL album—“Steady as She goes”—was released in 2011 and was the last release SO FAR!  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.  Tomorrow: STEPPENWOLF!





COUNTDOWN TO THE END OF THE MAYAN CALENDAR…



Here's the countdown to December 21, 2012: from today, we have 213 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 05-24-2012

Copyright © 2012 by MHB Productions

Word Count: 2,037.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, May 24, 2012 by Bea O’Malley

BEVERAGE RECIPES, PT XII

 Beverage Recipes, Pt. XII: Still Four more Delicious Mixed Drinks and Cocktails designed to light your Summer Fire—Fru-Fru, Pirate’s Punch, Pink Lemonade, and Bacardi Collins—ALL too Good to be True!” by Bea O’Malley



Bakersfield, CA, 05-24-2012 Th: Here it is, the proverbial HUMP DAY at the Elemental News of the Day and from here on out, it’s a downhill slide to the back door.  But I am having the time of my life this week serving drinks and I am so happy that you are all enjoying yourselves.  This has been a period of high page hits and that’s very exciting and stimulating as we have a contest around here at the END: the host who gets the most page hits over the course of his or her time here will get an all-expense-paid vacation to the island of Guam courtesy of Stinkbug! I am so stoked that I may be the one getting the vacation next year—if there is a “next” year after December 21, 2012—that I am saving my extra pennies and nickels for the time of my life.  My husband and I are hoping beyond hope that we will be the ones on the way to the spectacular island of Guam to bask in the sun for a month.  I’ve never been to the tropics and this to me will be the most exciting thing I’ve ever done since going to Alaska as a kid.

Well, here it is, getting very close to Memorial Day and that means a big drinking day for those who visit the cemetery to say goodbye to their folks or grandparents or other loved ones and then head out on a three-day vacation.  All I can say is, “please, don’t drink and drive!” If you need to drive and you’re three sheets to the wind, call the damned cab to come and get you and take you home.  We have so many drunken-driving related accidents here in Oildale, CA, that it’s frightening to go out and get lit and then head home at 3:30 A.M.  The drunks are as thick as fruit flies hovering around the park bathrooms looking for young boys that it’s scary to take one’s chances out there in the dead of night.  I always call the cabbies to come and get me and get me home—NO way do I want to spend the weekend in the Kern County Jail!

Well, let’s get down and get to it, we have FOUR wonderful drinks to be made and let me remind you, our measurements are a bit different here as we’re both cooks and in some instances bartenders, too, so we end up doing everything with volume measurements rather than bar measurements. You can figure it out but please note, we’re not writing a mixed drink book, this is more a trip down Memory Lane for every one of us who authors booze recipes for your enjoyment!

(#B049) FRU-FRU



One of the more popular shot drinks today, the Fru-Fru is a fruity, powerful beverage that seems to sneak up behind the imbiber and pound them on the back.  You’ll find this one in the more adventurous places and in the years in which I was a dedicated country club employee, the bartenders used to tell me that this was one of their more-requested beverages. 

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




Qty.
Measure
Item
Other
.5
Cup
DeKuyper banana liqueur

.5
Cup
Archer’s peach schnapps

1-2
Teaspoons
Rose’s lime juice

.5
Cup
Pineapple juice

Crushed ice




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the ingredients with ice in a large shaker and shake well; then, strain the contents into four chilled shot glasses and place on a cocktail tray.  Take to the awaiting guests and set down on four bar napkins.

DeKuyper is one of my favorite brands of flavored alcohols and this drink makes good use of the banana liqueur.  Archer’s is a fine brand of peach schnapps and the two combined together with pineapple juice makes one of those popular shots of which the young are so mesmerized.  I love this drink as do most of the people I know and believe that you will, too.

(#B047) PIRATE’S PUNCH



One of the best things about working in a fine-dining atmosphere is that one is around quality people in most positions.  The bartenders always want to eat the best steaks, prime rib, and seafood dishes and in exchange, one is given the drinks of their dreams or ones of which they’ve never heard.  At the time I was introduced to Pirate’s Punch, I had no idea what it was and believed I was being given a subpar drink but once I had the first sip, I knew I had a top-notch drink.  Note: I realize that we employ foodservice measurements as opposed to bar measurements but being a cook at heart, it’s easier for me to present my recipes as such. 

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




Qty.
Measure
Item
Other
1
Cup
Rhum Barbancort

.125
Cup
Sweet Vermouth

2
Teaspoons
Angostura Bitters

Ice cubes




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the ingredients in a large shaker and shake well.  Pour the chilled beverage into four rocks glasses over ice, place on the bar tray, and take out to the guests.

Rhum Barbancort is eight-year-old Haitian rum that is well-balanced yet powerful and makes one hell of a drink when fine rum is required.  The vermouth adds sweetness to the beverage and the bitters add an aromatic and rare blend of herbs and spices that hail from the South American tropics.  All-in-all, this is a simple yet delicious cocktail.

(#B050) PINK LEMONADE



Having spent a great deal of time running a local bar in Bakersfield, CA, back in the 1970’s called Big Red’s on South H Street, I had an opportunity to not only deal with foodservice but also with the drinks.  I recall this one being among the more popular drinks with the patrons and it’s not difficult to see why.  Of course we had to flavor our vodkas at the time but with the introduction of Finlandia, man, our prayers were answered! 

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




Qty.
Measure
Item
Other
1
Cup
Finlandia cranberry vodka

.5
Cup
Pink lemonade (double-strong concentrate)

.75
Cup
Sweet-and-sour mix

2
Teaspoons
Super-fine granulated sugar

Ice cubes

Club soda

4
Each
Lime wedges




Method:

1.      Mis-en-place: have everything ready with which to work! All of our drink recipes are made for four people so we do things differently around here.  Combine the first FOUR items in a large shaker and shake well.  Divide the beverage between four Collins’ glasses filled with ice cubes and then top off each with Club Soda.  Toss a lime wedge into each one and then place onto the bar tray and take to the guests.  There, give them each a cocktail napkin and a stir-straw and leave them to it.

Summertime is the time of sweet drinks whereas the cooler months are made for more serious alcoholic beverages.  In foodservice, the staff always enjoy going out at the end of the evening and spending time in their favorite watering hole.  Pink lemonade is definitely one of the more favored drinks at the beginning of summer.

(#B048) BACARDI COLLINS



Tom Collins has been one of those classic beverages seen in every bar serving mixed drinks and cocktails since I was a youngster years and years ago.  Somewhere along the line, a brilliant bartender decided to exchange the gin for rum and came up with a very scrumptious, stimulating cocktail that knocked ‘em dead.  Give it a try: it’s one of the Elemental News of the Day’s favorite drinks! 

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




Qty.
Measure
Item
Other
5/8
Cup
Bacardi Carta Blanca Rum

2-2/3
Tablespoons
Frozen lemonade concentrate

2.5
Teaspoons
Super-fine granulated sugar

Ice cubes

Club Soda




Method:

1.      Mis-en-place: have everything ready with which to work! Combine the ingredients in a shaker with the exception of the last two and give a quick shake just to blend the alcohol with the lemonade concentrate and the sugar.  Then, divide between four Collins’ glasses filled with ice. Top each one with club soda and then load onto the bar tray and take to the guests.  Place the drinks atop cocktail napkins and serve.

The normal Tom Collins features gin whereas the Bacardi Collins is a tasty variation made with rum.  The rum provides a much sweeter effect and is a definite enhancement for those endowed with a sweet tooth.

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

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.

Once again, we have had fun knocking out some of the finer cocktails in the pantheon of drinks and that to me is always the joy of writing for Stinkbug at the Elemental News of the Day.  He allows us to do anything we want as long as it has something to do with food, beverages, and hospitality and that is good because what could be better than talking about booze all day long?  The important thing for every single person tending bar is to NEVER jeopardize their manager or owner by failing to check the identifications of your patrons and believe me, the ability of the young to get licenses that make them look of legal drinking age is frightening.  I mean if every illegal alien can get by without getting caught, imagine what the young kids with the bucks can do, I remember a place we all like in Bakersfield, the Camino Real on Truxtun Avenue getting closed down last year because they had served an underage minor—who had the ID!—who then went out and got into an auto accident and had the misfortune of being killed.  They were closed for 21 days as it was the first time but this was in the month of December and believes me, tens of thousands of dollars were lost in lost income from drinkers.  I mean, without the ability to serve alcohol, who the hell is going to come in if they want a drink with their lunch or dinner? No one!                       

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 Thursday, May 24, 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 May 28, 1997 in Monterey, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS



This is #1333 a 9” x 12" original oil painting by Beverly Carrick entitled, “Calico amidst Flowers." 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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