Beverage Alcohol Resource (BAR) held it's week long bar training session last month in NYC attracting aspiring mixologists from as far away as Las Vegas, Japan, and Italy. Designed by six of the leading spirits and cocktail professionals in the world, The B.A.R. course is a comprehensive five-day bar training program stressing an educated and responsible approach to beverage alcohol products. Led by Dale DeGroff, Doug Frost, Steve Olsen, Paul Pacult , Andy Seymore, and David Wondrich, these innovative seminars are attended by industry professionals, journalists, and aspiring culinary students. At the end of the session students are given performance and written exams to test their skills and knowledge. Pictured here is Aisha Sharpe trying her hand at a flaming Blue Blazer, a turn of the century drink created by Professor Jerry Thomas, one of the first great pioneers of the bartending profession. Also shown: author and cocktail historian David Wondrich demonstrating to students the methods used for preparing these pyrotechnical cocktails; Bottom photo: Lauren Martin takes a turn at one of several service bars where students' skills are tested with challenges such as creating an original well balanced cocktail using a combination of ingredients specified on the spot.

Beverage Alcohol Resource also offers customized one day programs to beverage alcohol companies who are looking to bolster the knowledge of internal staff or reward key accounts. The next four-day training session will be held on Sept 24-28 '07. For more information, call 845-895-1922 or visit: www.BeverageAlcoholResource.com

Mix Ted (Dr. Cocktail) Haigh, David Wondrich, Robert Hess, Dale DeGroff, Chris McMillian and other assorted cocktail history fanatics in a room together in  the heart of New Orleans and watch the sparks fly!... quite literally... Come join the Museum of the American Cocktail for Revolution to Evolution: The Story of the American Cocktail! a lively discussion on the colorful history of the cocktail.

Meet the early masters of the "first culinary art" - innovators of the first cocktails, and the products and tools they used. Have a look at 19th century bartender gear, taste some special libations like the Brandy Crusta and a flaming Blue Blazer that came out of this early period in the life of the cocktail. July 18th in New Orleans. $35.00 Admission includes a FREE membership to The Museum of the American Cocktail.

Details at: http://www.talesofthecocktail.com/2007/events_info.php?id=107

Monday, June 11, 2007: We are happy to report that the 2007 New York Bar Show offered a schedule of exciting and informative spirits presentations this year that were well attended and lots of fun.

Cocktail historian David Wondrich gave a  Museum of the American Cocktail presentation: "Putting History to Work: How to Create a Classic Cocktail List" at the New York Bar Show  and demonstrated classic cocktails and ways to make them work in your bar, featuring classics and original cocktails made with Knob Creek, BarSol Pisco, and Plymouth Gin.

Later that afternoon two of the world's best known mixologists; Dale DeGroff and Tony Abou-Ganim led  Finlandia Vodka's Finnishing School—a vodka education class that provides professional bartenders with a competitive vodka tasting, history of the cocktail, tips and tricks on the tastes and qualities of premium vodkas. This popular one-day course is offered throughout the year in various cities around the world.  For more information, contact Kim Charney, 502-774-7291 or Kim_Charney@b-f.com.

Brooklyn Cocktail
Stir well with ice:

• 2 oz Knob Creek bourbon
• 1 oz Noilly Prat dry vermouth
• ½ teaspoon Maraschino Luxardo
• ½ teaspoon Amaro Ciocciaro

Strain into chilled cocktail glass and twist swatch of thin-cut lemon peel over the top.

Florodora Cooler
Shake well with ice:

• 1 1/2 oz Plymouth Gin
• 1/2 oz lime juice
• 1/2 oz, or less to taste, raspberry syrup

Pour unstrained into Collins glass and top off with cold ginger ale. Add maraschino cherry, paper umbrella and straw.

Bank Exchange Pisco Punch
Combine in mixing glass:

• 2 oz prepared Barsol Pisco/pineapple syrup mix *
• Juice of ½ lemon
• 1 oz still bottled water

Add ice, shake well and strain into rocks glass over fresh ice. Garnish with marinated pineapple cube.

* 2 parts Barsol Pisco Italia and 1 part pineapple syrup: Prepare by soaking a cubed pineapple overnight in enough rich simple syrup (made with two parts demerara sugar to one part water) and cover.

Sunshine Sour
*Original drink by Tony Abou-Ganim

• 1 ½ oz. Finlandia Grapefruit
• 1 oz. fresh lemon juice
• 1 oz. fresh orange juice
• ½ oz. simple syrup
• ½ oz. Aperol
• ½ oz. egg white (optional, but gives the drink that rich, creamy, frothy, head)

In a 16 oz. mixing glass add Finlandia Grapefruit, Campari, simple syrup, egg white, lemon & orange juices. Shake until well blended; strain into an ice filled double old fashioned glass. Garnish with a slices of orange & lemon or a orange/cherry pinwheel.

Lime in de Coconut
by Dale DeGroff

• 1 1/2 ounces Finlandia Lime Vodka
• 2 ounces home-made ginger syrup
• 2 ounces coconut water
• 1 ounce lime juice

Shake with ice. Strain into a tall ice filled glass and stir.
Garnish with sprig of mint, lime wheel, and long slice of English cucumber. 

[Mark Marowitz is a special correspondent for the Museum of the American Cocktail, and continues his series of bartender profiles with this look at Antonio Micelotta from "Dukes" hotel in London]

Personally, I've never been there but follow me anyway. We're going to the Dukes Hotel in London, England's smallest castle, in search of the 'TM Martini' When in London Ian Fleming stayed here. The Dukes Hotel is tucked discreetly away down a cul-de-sac on St. James Street. It stands inside a tranquil flower-filled and gas-lit courtyard.

Are you getting in the mood?

Turn off the lobby and into the elegant oak-paneled bar.

Why am I whispering? We're seated at one of ten tables. Everyone is sipping a 'TM Martini.' Antonio 'Tony' Micelotta, the 'TM' in the 'TM Martini,' comes over to our table. The magic of his presence envelopes our table and we're transported to the center of the universe. In a style only a trained Italian barman can invoke he asks us for our spirit choice, gin (Beefeater) or vodka (Potocki, made from Polish rye)? After 10pm vodka is the only choice because Tony doesn't want your appetite stimulated at that late hour. Tony then reappears carrying a small rolling table with his mise en place consisting of a lemon (Tony insists on Sorrento Lemons imported from Italy exclusively because the quality of its oil is incomparable), an atomizer filled with chilled Martini & Rossi dry vermouth, and a cutting tool for the twist. Tony returns again with your choice of spirit and glasses, all chilled to exactly -17 degrees centigrade. Like a Priest invoking the holy of holies, Tony begins to create your very own 'TM Martini' The cocktail glass is first perfumed with the dry vermouth, then the chilled spirit fills the glass almost to the rim. A twist is cut from the lemon and the zest is released over the surface, the rim of the glass is gracefully rubbed with the lemon twist and dropped into the glass. Tony will then hand you your drink on an elegant napkin. The overall impression is hard to describe but must be experienced. Tony creates an atmosphere of refinement and charm and sophistication that is without equal. Tony then carries the table away. The 'TM Martini' is so unforgettably delicious that one is simply not enough but the third will be refused your most eloquent entreaties.

After six years at the Dukes Hotel and stints at the Savoy and the Intercontinental Hotels, Tony is leaving England and returning to Italy to manage the bar at THI’s (Turin Hotels International) new flagship hotel in Genoa, the Bentley Hotel.

In July 2007 Tony's 'must buy' autobiography "Martini.....My Destiny" will go on sale. Part of the income will go to the Children's Gaslini Hospital in Genoa, Italy.

Tony was born in Bologna, Italy on May 14, 1956. Tony's mentor, Benito Lucchesi of the Jolly Hotel in Bologna, taught him the philosophy of working the bar and creating an atmosphere of warmth and hearth and home. Tony then went on to the Bellagio Hotel School on Lake Como and he graduated in 1974.

Tony's education is an endless source of fascination for me. "How is an elite Italian barman trained," I asked? Tony responded that the Italians have been working in the service industry for centuries and have evolved a particular style that in my opinion is without peer. The Bellaggio Hotel school is a converted hotel built in the 17th century, The Grand Brittanica. Tony specialized in 'American Bar' which is derived from Harry Craddock's 'American Bar' at the Savoy Hotel in London. During his three years there as a student Tony practiced the fifty cocktails that are described in "The Official IBA Classic Cocktail Book." Tony's most important lesson is that "the details will create substance." And after creating approximately 175,000 'TM Martinis', I think Tony knows of what he's speaking!

The Negroni is Tony's other signature drink. Tony believes that, along with the Martini, these two drinks are the benchmarks to measure the skill of a bartender. To quote one of MOTAC's founders, "in simplicity is profundity!" In an ice cube filled old-fashioned glass equal amounts of Gordon's gin, Campari, and Martini & Rossi sweet vermouth are mixed together. A lemon twist and an orange slice serve as garnish. On request, Tony will add a splash of soda. If an Americano is your drink of choice, Tony will use Carpano's Antica Formula Italian vermouth because its taste profile best suits this drink.

A simple drink is not simple to make.

Tony is a soulful and spirited man. We here at MOTAC wish Tony and his family Godspeed, good health and good luck in their future endeavors.