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9. Photo Galleries from Our Recent Tastings
Photo galleries from our recent tastings in New York and Portland, including Typhoon at Hotel Lucia, Corton, Cienfuegos, and many more.
http://www.starchefs.com/cook/photo-gallery
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10. Featured Cookbook: The Essential Cocktail
Dale DeGroff
September 2008
Clarkson Potter
In The Essential Cocktail, patron saint of mixology Dale DeGroff provides the definitive handbook for any amateur or professional bartender. DeGroff has drawn from his decades of experience behind the bar and compiled simplified (but by no means dumbed-down) recipes for every fundamental classic and modern cocktail that should be in any serious mixologist's repertoire. DeGroff provides comprehensive recipes based on his years of experience, as well as situational advice, like how to scale up a margarita in party situations or where it is appropriate to make your own drink variations on the classics. What's more, DeGroff includes the history and lore of each drink, along with personal anecdotes, favorite riffs, and advice to make the reader a better bartender. DeGroff is one of today's foremost authorities on cocktails, and his latest book is a great gift to inspire and educate both professionals and non-professionals alike.
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12. Fast Facts: ICC Presenter Mixologist Stanislav Vadrna of The Analog Bartending Institute - Bratislava, Slovakia
What does the Sixth Sense mean to you?
Think of the Sixth Sense as your own awareness. By consciously breathing to help you to become really aware and relaxed, in the here and in the now-breathing consciously will bring more awareness and concentration to whatever you are doing.
Mixologist most admired?
Mr. Kazuo Uyeda, bartender and owner of the Tender Hard Shake Ginza Bar in Tokyo. He is the man who has opened the doors of "the world of ichi-go ichi-e" for me. He is a big inspiration for me, a role model of the Japanese, and a bartender for life. I am thankful for everything that he has done for me.
Bar tool you wish you had?
Swizzle sticks from all around the world
First bar job?
I was pouring and serving tasty draft beers in the Szabo Beer Pub in the village called Zemné, where I grew up, near the border with Hungary.
Most important mixology rule?
Clientes para siempre! (Clients for life!)
Most memorable food moment?
My very first handmade soba noodles in Tokyo. I am a soba freak.
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 13. Recipe for the Bullseye Gin and Tonic from Mixologist Todd Maul of Clio - Boston, MA
Adapted by StarChefs.com
Yield: 1 Cocktail
INGREDIENTS
Loomi Ice Cubes:
Loomi (dried black lime)
2-inch ice cubes
To Assemble and Serve:
2 ounces gin
Tonic water
METHOD
For the Loomi Ice Cubes:
Drills holes in the ice cubes and fill them with the loomi and refreeze.
To Assemble and Serve:
Add the Loomi Ice Cubes to a large-mouthed collins glass. Add the gin and fill the glass with the tonic. As the ice cubes melt, the drink grows darker and has stronger citrus and spice notes. | |
