ArKay Beverages

With Memorial Weekend around the corner consider alcohol free alternatives by ArKay Beverages! ArKay is gluten-free with 0% alcohol. Flavors include Amaretto, Coffee, Limoncello, Margarita, Peppermint, Pina Colada PLUS Spiced Rum, Vodka, Whisky, Gin, Brandy, & Tequila
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May E-News

Check out BARTENDER® May E-News! Sign up on the front page of bartender.com to receive.
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Mother’s Day Cocktail

A toast to all the Mother’s!

DISARONNO GRAPEFRUIT DAISYgrapefruit

1 oz. DISARONNO

1 oz. Blanco Tequila

1 oz. Lime juice

1.5 oz. Ruby red grapefruit

1 dash Agave syrup

Grapefruit slice

Add all ingredients into a mixing glass with ice. Shake for 10 seconds. Strain into a margarita glass with ice. Garnish with a grapefruit slice.

Derby Day Recipes

Tomorrow, May 7th marks the 142nd running of the Kentucky Derby – post time 6:34 pm EST. With horses like Mor Spirit and Cherry Wine running be sure to celebrate with a mint julep!

Mint Julep Recipe:
2 oz. Your favorite bourbon
1/4 oz. Simple syrup
Fresh mint
Crushed ice
Served in a silver julep cup.

For cooking with spirits, try the Mint Julep Cupcakes!

Recipe courtesy of Food Network Kitchen

Mint Julep Cupcakes!
Try these cupcakes for a twist on the classic cocktail.

Recipe courtesy of Food Network Kitchen: With a vanilla-bourbon batter and a minty bourbon frosting, these cupcakes come with all the flavor of the classic drink. For an extra brush of bourbon, brush some on the tops of the freshly baked cupcakes.

Ingredients

Vanilla-Bourbon Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1 vanilla bean
2/3 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1/4 cup your favorite bourbon; plus 2 tablespoons more for brushing, optional
1/2 cup milk

Minty Bourbon Frosting
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 cups confectioners’ sugar
Pinch fine salt
1 teaspoon mint-flavored liqueur, such as creme de menthe
A few drops pure peppermint extract
1 1/2 tablespoons half-and-half
Brown sanding sugar, for garnish
Fresh mint leaves, for garnish

Directions:
Special equipment: a pastry bag fitted with a 1/2-inch plain round tip or a resealable plastic bag, 12 paper cupcake liners
For the vanilla-bourbon cupcakes: Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
Whisk together the flour, baking powder and salt in a medium bowl. Split the vanilla bean lengthwise with a paring knife, and scrape down the length with the back of the knife to remove the seeds. Add the seeds and granulated sugar to the bowl of a stand mixer, and beat on medium-high speed for 1 minute. Slowly add the butter, and beat until pale and fluffy, about 5 minutes. While continuing to beat, add the eggs 1 at a time, scraping down the bowl with a spatula as needed. Add the bourbon, and reduce the mixer speed to medium-low (the mixture will look curdled, but that’s OK). Beating after each addition until just combined, add in 1/3 of the flour mixture, 1/2 the milk, 1/2 the remaining flour mixture, the remaining milk, then the remaining flour mixture. Divide the batter evenly among the liners in the prepared tin. Clean the mixer bowl and paddle attachment.
Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating halfway through. Cool the cupcakes in the tin on a wire rack for 5 minutes. While they are still warm, brush the tops with the remaining 2 tablespoons bourbon if desired. Transfer them to the rack to cool completely.

For the minty bourbon frosting: Mix the butter, sugar and salt in the bowl of the stand mixer fitted with the paddle attachment on low speed until the sugar has been incorporated, about 2 minutes. Add the liqueur and peppermint extract, and mix on medium-high until smooth. Add the half-and-half, and beat until incorporated. Refrigerate the frosting for about 15 minutes to firm up.

Pipe the frosting onto the cupcakes with a pastry bag fitted with a 1/2-inch plain round tip or a plastic bag with a tip cut off, using all the frosting. Decorate with mint sprigs and sanding sugar.

Copyright 2016 Television Food Network, G.P. All rights reserved.

 

 

 

 

April E-News

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Check out BARTENDER® April E-News! Spring cocktails and Bombay Sapphire most imaginative bartender. Sign up on the front page of bartender.com to receive.
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Earth Day

Happy Earth Day! 360 Vodka is the planet’s first eco-friendly vodka. The glass bottles are designed to be infinitely reusable! Learn more about Close the Loop program by clicking here: http://bit.ly/1YKPMjm

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Author, Author.

Author, Author. BARTENDER® Magazine founder Ray Foley with Samuel Adams founder and brewer Jim Koch on the launch of his book Quench Your Own Thirst- Business Lessons Learned Over A Beer or Two. Congrats Jim!IMG_6146

Spring Issue

The Spring issue of BARTENDER® Magazine is available on the front page of bartender.com! Check it out!

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Montanya Rum

Rocky Mountain High- Rum from Colorado. Trying Montanya this weekend. What will you be celebrating with?

 

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Grand Mayan Tequila

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Oh my! Beautiful bottle of Grand Mayan Tequila. BARTENDER® team knows what they’ll be celebrating with.

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