Mixologia & Cª

Croft Pink / Cool Moments !

2010-12-20T12:41:00.000-08:00

An exciting rosé style of Port wine from the house of Croft.
Developed with new techniques, it extracts fresh, fruity flavours and delivers a subtle and delicate pink colour.
One of the original founding Port houses, Croft traces its origins back to 1588 when the company was established in England.
Croft Pink is best served chilled in a generous wine glass, or poured over ice and served in a high ball glass. It also lends itself beautifully for a range of cocktails!
Some of them developed for the latest Croft Pink Cocktail Competition, witch we can see on the video bellow, with some of the best bartenders mixing cocktails like "the runaway" or " Quinta Sangria".

Croft Pink is a summer cool breeze from the garden of Europe, Portugal.
The brand managers are developing several events world wide like the rendez-vous party in the heart of belgravia with lashings of Crofts Pink Port, an eccentric French mixologist and a sprinkling of some of the UK’s top travel journalists.

I had the pleasure of hosting (as a Bartender) an event at the ****Hotel Moliceiro in the charming city of Aveiro, sponsored by Croft Pink, the chosen cocktail for the evening was the " Pink Jasmine" , a mix of Crof Pink and Jasmine tea with a hint of fresh mint, a true cool breeze witch made a success at the party.

You can follow Croft Pink news and events through their Facebook page or through
their website at www.croftpink.com
As for me i'm gonna leave you with some cool recipes for you to mix and try. Enjoy it, enjoy it Pink !

PALOMA ROSA

3cl (1 ounce) Croft Pink
4cl (1 1/2 ounces) white Tequila
6cl (2 ounces) Grapefruit Juice
...1.5cl (1/2 ounce) Lime juice
3cl (1 ounce) Soda water
Dash of sugar syrup (simple syrup) depending on the bitterness of the grapefruit
1 Lime wedge, as a garnish

Pour all the ingredients into an ice-filled mixing glass, stir briefly and strain into an ice-filled Collins glass. Add the garnish and you're done.

The Runaway

4cl (1 1/4 oz) Calvados
1,5cl (1/2 oz) Benedictine
3cl (1 oz) croft Pink
1,5cl (1/2 oz) lemon juice
2 dash bitters

Pour all ingredients into mixing glass, shake well with ice and fine strain it into a chilled martini glass.

APPLE & PINK JULEP
************************************************
In a long glass, place 10 to 15 mint leaves with a shot of apple juice. Gently press to extract the full aroma of the mint and add a large measure of Croft Pink Port. Add some ice and swizzle until the cocktail is chilled. Fill the glass with more ice and garnish with a sprig of mint and an apple fan...

Algarve Flair Challenge

2010-03-16T07:00:00.000-07:00

Algarve Flair Challenge is a new Flair Competition organised in the Algarve, Portugal, supported by the World Flair Association, Cocktail Academy Portugal and Finest Call - Premium Cocktail Mixes. The competition will be held in Central Station Bar, Albufeira, Algarve. ProgressBarEvents is the organizer of this event. Top 3 competitors will receive prizes! To download the Entry Form go to - http://www.easy-share.com/1909114863/AFC_Entry_Form.doc . Rules & Regulations - comming soon!

If you have any questions please send an email to - artur@progressbarevents.com

See you at the Algarve Flair Challenge!!

EUVS Demo Bar @ Bar 09 (London): Anistatia Miller and Jared Brown

2010-03-15T12:29:00.000-07:00

Two Monkeys @ the Bar

2010-02-08T13:04:00.000-08:00

The Bartender says...

2010-02-08T12:50:00.000-08:00

Caipirinha By Sagatiba

2010-01-17T14:39:00.000-08:00

Cocktail Academy na TV (SIC)

2009-11-14T05:12:00.000-08:00

Vanilla Cassis Mojito

2009-10-09T09:14:00.000-07:00

Ingredients

20 ml Havana Club Añejo Blanco
10 ml Vanilla liqueur
10 ml Blackcurrant liqueur
20 ml Fresh lime juice
12 Fresh mint leaves
1tsp White sugarCrushed
iceSparkling water

Method
Lightly muddle the mint leaves, lime juice and sugar. Add crushed ice. Pour the Havana Club Añejo Blanco, the vanilla liqueur and the cassis liqueur into a glass. Stir with a barspoon. Top with soda water.

Tasting Notes
“I always take classic drinks and try to give them a facelift. Vanilla, mint and cassis really go well together. Especially for the ladies…” Stefan Notteboom - Sugar Lounge, Zurich

Stefan Notteboom
Sugar LoungeLowenstrasse 2, 8001 ZurichZurich

For more recipes visit Havana Club website
http://www.havana-club.com/

Mr.Prospero @ Havana Club " El Culto a la Vida" Tour 09

2009-10-09T08:59:00.000-07:00

Agwa de Bolivia By "As de Copos" - Portugal

2009-09-13T18:33:00.000-07:00

Tom Dyer vs Nicolas Saint-Jean

2009-09-10T14:32:00.000-07:00

Gianluigi Bosco in Berlin

2009-09-10T14:28:00.000-07:00

NSJ - Flairmotion

2009-09-07T15:46:00.000-07:00

Liquid Nudging

2009-09-07T15:00:00.001-07:00

Check out this SlideShare Presentation:

Liquid Nudging

View more presentations from Philip Duff.

Mr.Prospero @ Hotel Tivoli Carvoeiro powered by Cocktail Academy

2009-06-15T08:27:00.000-07:00

Tivoli Hotels & Resorts and Cocktail Academy by Paulo Ramos welcome you all to the summer season.

This summer once again for the 3rd year the Duna Beach @ Tivoli Lagos with Cocktail Academy Bartender Eva and for the first time the Tivoli Carvoeiro, "Tiki Poolside Bar" with Cocktail Bartender Mr. Prospero hosting the party.

Tiki Cocktails, Margaritas, Daiquiris and the best Fruit Mojitos right at the poolside and the beautifull views of our private beach.

Visit

http://www.ramoscocktailacademy.com/

http://www.tivolihotels.com/

Tales of the Cocktail 2009

2009-06-04T14:08:00.000-07:00

2009 Official Cocktail: The Creole Julep

Maksym Pazuniak, a mixologist at
Rambla and Cure, won over the judges with his balanced and well-layered julep featuring Cruzan Single Barrel Estate
Rum, Rhum Clement Creole Shrubb, Captain Morgan 100 Proof Rum, Fee Brothers Peach Bitters, Angostura Bitters, fresh
mint, and Demerara sugar.

"The Mint Julep was the drink that put American mixology on the map, the thing that foreigners pointed to when they wanted
to say something nice about the rough-and-tumble new nation on the western shore of the Atlantic. And originally, like most
American inventions, it allowed for plenty of individuality and improvisation. With this contest, the Julep is back," says
author and cocktail historian David Wondrich.

The Creole Julep
Created by Maksym Pazuniak, Rambla/Cure

2 1/4 oz. Cruzan Single Barrel Estate Rum

1/2 oz. Clement Creole Shrubb

1/4 oz. Captain Morgan 100 Rum

2 dashes Fee Bros. Peach bitters

2 dashes Angostura bitters

8-10 mint leaves

1 Demerara Sugar Cube

Maksym's cocktail will be served throughout Tales of the Cocktail, July 8-12 and will be featured in the summer issue of
Culinary Concierge Magazine and on CocktailTimes.com.

The second place cocktail was the Joie de Julep, created by
Corey Bunnewith of Drink. The third place cocktail was the Ginger Peach
Julep, created by Wayne Curtis, a freelance journalist.

Tales of the Cocktail has also collaborated with The Liquid Muse Virgin Mixology and Fre Alcohol Removed Wines to
offer the festival’s second annual official non-alcoholic cocktail, which is also a Julep. The Sassy Southern Belle
will be the official nonalcoholic cocktail of Tales of the Cocktail and will be served at several of their signature events.

visit www.talesofthecocktail.com

Mixing Glass Magazine May 09

2009-05-21T10:14:00.000-07:00

Mixing Glass May 09

Publish at Scribd or explore others: Magazines & Newspape world work

Area 51 - Top Secret

2009-05-20T07:24:00.000-07:00

Esther Medina @ Total rum

2009-05-15T08:43:00.000-07:00

Tom Dyer Flairs for Theme Magazine

2009-05-15T08:38:00.000-07:00

Total Vodka

2009-05-15T08:35:00.000-07:00

Cocktail Academy Arround the World

2009-05-13T09:24:00.000-07:00

Cocktail Academy by Paulo Ramos a Bartending School based in Portugal on its constant search for the best bartending solutions is now the official distributor for Finest Call Fruit purees in Portugal.

Mr. Steve Dingley the European brand ambassador for Finest Call will be present once again in Portugal for a Product presentation, this time the place will be the beautifull Vilamoura / Algarve in the south of Portugal. The event will take place at the famous Nikki Beach/Vilamoura Marina Hotel.

Come and join us, the entry is free of charge. Book your seat now!

Bartending Course level 1 & Master Frozen Drinks

25/26/27 & 29 may 2009

Vagueira Beach / Aveiro

Book your seat now !

Course Price : 200 eur

Call to book: +351 91 33 66 384

Bartending Training For Clubs Arround the World

Cocktail Academy has a training program for clubs arround the world.

Cocktails, mixology, freestyle, entertainement!!

Cocktail Academy Workshops

We have cocktail workshops for company meetings or coorporate meetings.

A full day of hands on the job with one of our specialized bartenders, you will learn the techniques and mix your favourite cocktails.

The best way to relax and improve team work and relashionships.

Call us now and book your next coorporate workshop.

All inquiries and information available on:

http://www.ramoscocktailacademy.com/

E-mail us:

prosprobar@hotmail.com

or call us:

+351 91 99 29 337

+351 91 33 66 384

Citadelle - Authentic French Gin.

2009-04-29T11:12:00.000-07:00

The recipe for Citadelle Gin was developed by a distillery in Dunkirk in 1771. Dunkirk was one of the first ports of call in Europe for many explorers sailing back from the Orient, whose ships were laden with exotic herbs and spices.

Citadelle Gin is made according to principles laid down in the original recipe. Although the production techniques have improved over the centuries, we still use the same 19 botanicals listed in the original recipe.

Citadelle, the only gin with 19 spices
Citadelle Gin is the only gin in the world made with 19 different botanicals, giving the gin a unique, complex, well-balanced flavour. The secret recipe is known only by the master distiller. In keeping with the traditions of the first European trading captains of the 17th century, only the finest spices are used. This unrivalled variety of spices comes from many distant and diverse places:
• Juniper France
• Coriander Morocco
• Orange peel Mexico
• Cardamom India
• Liquorice China
• Cubeb pepper Java
• Savory France
• Fennel Méditerranean
• Iris Italy
• Cinnamon Sri Lanka
• Violets France
• Almonds Spain
• Cassia Indochina
• Angélica Germany
• Grains of paradise West Africa
• Cumin Holland
• Nutmeg India
• Lemon rind Spain
• Star anise France

A "hand-crafted" gin
Citadelle gin is triple-distilled from wheat and spring water. Before being steeped in neutral alcohol, the botanicals are carefully selected and then placed in a specific bag. This infusion is then distilled to capture each separate aroma, so that the intermingled, complex flavours can develop independently.

Tasting notes
Citadelle gin offers a subtle bouquet, with aromas of juniper and citrus. It is elegant, soft, and smooth on the palate. It has a long aftertaste which expresses its aromatic complexity to the fullest. At 44° - 88 proof, Citadelle gin is perfectly balanced between intensity and finesse.
The purity and subtle flavour of Citadelle gin makes it an ideal base for many cocktails, in particular the best Gin & Tonic in the world.

Mr.Próspero and Cocktail Academy were at the Alimentaria 09-Lisboa with Citadelle Gin and the presentation was a success, the tasting surprised most of the presents with its particular smooth flavour.

The Molecular team, Mr. próspero and Chef Fábio, created a special molecular cocktail with Citadelle Gin.

A caviar of Gin, Ginger syrup, fresh Black Pepper and Apple Balsamic sauce.

A different way of tasting Gin for the surprise of the presents.

Cheers to Citadelle Gin.

Visit www.citadellegin.com

Finest Call Premium Cocktail Mixes

2009-04-27T09:17:00.000-07:00

On April the 21st, "Finest Call" Premium Cocktail Mixes, officially entered the Portuguese market through Cocktail Academy Portugal, their oficial distributor for Portugal.
The presentation took place at the Alimentaria Food & Beverage Exhibition in Lisboa, with hundreds of guests attending, it was a big success. The presentation had the presence of Finest Call international sales manager, Mr.Bob Jones, and the European brand ambassador Mr. Steve Dingley a former bartender from the UK .
The guests had the chance to taste the products before Steve take place behind the bar and mix some easy, fast and tasty cocktails with Finest Call products. Just by itself or even adding a little bit of fresh fruit anyone can make perfct and consistant cocktails everyday.
The range of products goes from fruit pureés to pré-mixes and bar syrups, with an exclusive bottle designed for bartenders the product has a shelf life of one year and a month after opened.
The need for productive cocktail solutions puts Finest Call on the front line with their rentable quality products, so does Cocktail Academy with their long experience in trainning and providing rentable solutions for bars, pubs, nightclubs or high class hotels and resorts. Cocktail Academy in the search for the best quality solutions became Finest Call official distributor for Portugal and soon we will be crossing the country with local presentations with our brand ambassadors.
So if you are interested in helding a presentation at your bar or if you need more information about the products, feel free to contact me, Flavio Prospero - prosprobar@hotmail.com, +351 91 33 66 384
or contact Cocktail Academy web site, www.ramoscocktailacademy.com

To order call me on my mobile : +351 91 33 66 384

Finest Call
www.abmcocktails.com

Alimentaria 09 - International Food & Beverage Exhibition

2009-04-07T07:22:00.000-07:00

Alimentaria 09

FIL, Lisboa

April 19th to 22nd, 2009

Cocktail Academy will have a large stand at the "Alimentaria 09, International Food & Beverage exhibition" .

we will be doing daily seminars and shows on mixology, molecular mixology, new cocktails and new products.

We also have the stand at your serviçe for product presentations or seminars, so if you would like us to promote your product or to come and do a presentation yourself at the exhibition, fell free to contact us to book a date or an hour.

Contacts:

Cocktail Academy Portugal

www.ramoscocktailacademy.com

or call us at +351 91 99 29 337 (Mr. Paulo Ramos)

http://www.alimentaria-lisboa.com/

The Bramble

2009-04-06T09:21:00.000-07:00

"Created in the mid 1980s by Dick Bradsell at Fred’s Club in Soho,
London."

The "Original" Recipe.
Created by Dick Bradsell

1 ½ shots Plymouth Gin
¾ shot fresh lemon juice
½ shot sugar syrup
Build over crushed ice, in a whisky glass. Stir, then pour over ¾ shot of cremé
de mûre; garnish with a lemon slice and two raspberries.

The Fix

By George Sinclair
Listed in Jerry Thomas' bartenders guide (1862), and subsequently copied by Leo
Engel in his work, the Fix is the forefather of the Bramble. As a category, the Fix
is regarded as being dead, however it would seem that it in fact lives on, as the
Bramble.

Gin Fix

(Use small bar-glass.)
Take 1 large tea-spoonful of powdered white sugar dissolved in a little water.
2 dashes of Raspberry syrup.
The juice of a quarter of a lemon.
1 wine-glass of Hollands gin.

Fill up the glass two-thirds full of shaved ice, stir thoroughly, and ornament the
top with berries in season. Old Tom gin may be used if preferred.

The author, George Sinclair, operates the www.thinkingbartender.com website, and
blog.
Also, check out his youtube channel: www.youtube.com/thinkingbartender

Falernum

2009-03-30T09:44:00.000-07:00

A flavored sugar syrup, non-or-lightly alcoholic (5 to 11%), used almost exclusively in rum-based tropical drinks. Thick, transluscent and straw-colored, it has a subtle sweet/tart/spicy character. There is some question as to when it was created - some sources suggesting as long ago as the 1700s, others pinpointing it in the 1890s or 1930s. Two companies have asserted themselves to be successors to the inventor of falernum. Velvet Falernum, produced by R.L. Seale, Ltd. said to have been invented by John D. Taylor in 1890, and Stansfeld-Scott, Inc., successors to A.V. Stansfeld in said to have been invented by A.V. Stansfeld in 1935. A Bajan brand, Stansfeld Falernum is no longer produced. No independent corroboration has yet been established for either claim. The Velvet Falernum bottle shows a depiction of a gold medal said to have been won in 1923 at a Bajan agricultural exhibition. There too, the depiction is generic and no specific information has been presented regarding the exhibition. Even its general citation is vague. That said, the 45 year earlier claim is persuasive.

Though there are several brands, there is no other commercial substitute of falernum's flavor characteristics. Combine orgeat syrup with vanilla. allspice, clove, ginger, Angostura bitters & lime juice to approximate it.

Falernum Recipe (1896)
1 Part Lime Juice

2 Parts Sugar Syrup

3 Parts Rum

4 Parts Water

Add almonds (almond extract) and allow the mixture to rest for a week. After resting bottle and serve over cracked ice with a teaspoon of wormwood bitters or substitute good quality bitters.
"Falernum" (The Philadelphia Inquirer August 2, 1896)

What is the Tales of the Cocktail ?

2009-03-30T08:30:00.000-07:00

Tales of the Cocktail is an internationally acclaimed festival of cocktails, cuisine, and culture held annually in New Orleans, Louisiana. The event brings together the best and brightest of the cocktail community — award-winning mixologists, authors, bartenders, chefs, and designers — for a five-day celebration of the history and artistry of making drinks.
Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours, and parties all perfectly paired with some of the best cocktails ever made.
Tales of the Cocktail 2009:
Wed, July 8th – Sun, July 12th

Special Guests and Presenters
Since 2003, Tales of the Cocktail has hosted the top mixologists, bartenders, chefs and authors of the cocktail and culinary industry, resulting in the most influential gathering of mixologists in the world year after year. Over the last five years, these special guests have traveled from across the country and the world (such as Australia, Holland, Russia) and have included:

Ted Allen, Emmy Award winner and star of Bravo’s “Queer Eye for the Straight Guy” and “Top Chef”
Kevin Brauch, host of “The Thirsty Traveler”
Dale DeGroff, “King Cocktail” and author of The Craft of the Cocktail
Tony Abou-Ganim, The Modern Mixologist
Audrey Saunders, owner, of The Pegu Club, New York
Charlotte Voisey, award-winning international bartender
Julie Reiner, co-owner and creative director of the Flatiron Lounge, New York
Georg Riedel, tenth generation glassmaker and president of Riedel Crystal
Andrew Dornenburg and Karen Page, James Beard Book Award-winning authors
Ted Haigh, “Dr. Cocktail” and cocktail historian
Robert Hess, creator of Drinkboy.com
Anistatia Miller and Jared Brown, co-founders of The Museum of the American Cocktail

Tales of the Cocktail 2009 is scheduled to take place July 8-12 in New Orleans. Now in its 7th year, Tales of the Cocktail is the world’s foremost spirits, cocktails and mixology-related event, and this year Tales returns to the Hotel Monteleone and other nearby hotels, bars, restaurants and establishments for five days of seminars, dinners, special events and assorted revelry.
Guests attending Tales of the Cocktail are eligible for special room rates at participating hotels. These rates are available now, but the rooms don’t last long, so it’s a good idea to make your reservations right away — visit the Tales of the Cocktail website for links and more information.

InnSide Caffé - Molecular Mixology in the Algarve !

2009-03-19T09:51:00.000-07:00

The time is to inovate and that's what is happening at the "InnSide Caffé" Algarve.
Located in Carvoeiro Beach, a small fisherman's beach, InSide Caffé is a must go place when visiting the Algarve beautifull beaches.
From the beautifull international crowd to stunning flair moments performed by Sergio, one of the owners, or any of the many guest Bartenders invited to entertain and perform.
The lattest from InnSide are the Molecular Cocktails that Pedro Ferreira and his crew are experimenting successfully for the delight of their costumers, Jelly shots, Molecular martinis, foams, etc, ask them for the lattest creations and you'll be impressed.
Just to have an idea i'll leave you a few pics.
Visit InnSide Caffé at Praia do Carvoeiro, Algarve, Portugal.

Mixing Glass*, Bartending Magazine march 09

2009-03-17T09:04:00.000-07:00

Mixing Glass Mag March 09

Publish at Scribd or explore others: Periodicals & Report magazine courses

St.Germain - Elderflower Liqueur

2009-03-03T10:14:00.000-08:00

Fine artisanal French liqueur

All natural, made from 100% fresh, handpicked elderflowers

Subtle yet complex flavor

Low sugar content, roughly half that of other liqueurs

Easily pairs with a variety of spirits in many cocktails

Elegant French-inspired bottle to adorn your back bar

IN THE foothills of the Alps, for but a few fleeting spring days, this man will gather wild blossoms for your cocktail.
The blossoms in question are elderflowers, the man un bohemian, and the cocktail a stylishly simple creation made with St-Germain, the first liqueur in the world created in the artisanal French manner from freshly handpicked elderflower blossoms.

Pear tree Martini

1 ½ Shots
Pear Vodka
1 ½ Shots
St-Germain
1/8 to 1/4 Shot
Fresh Lime Juice or Sour Mix
Method: Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a slice of D'Anjou pear. No D'Anjou? Substitute Bartlett. Bartlett out of season? Opt for a twist. Preferably carved from a pear-shaped lemon.
Variation: For a French Pear Martini, shake first two ingredients with ice and strain into a chilled Martini glass with a sugared rim. Top with Champagne.

www.stgermain.fr

Carnival Time !!! Samba & caipirinhas !!!

2009-02-17T11:15:00.000-08:00

Its carnival season and time to go out and buy some fresh tropical fruits for the caipirinhas.
Caipirinha is the national drink of Brasil and Portugal too...
There are inumerous recipes for caipirinhas, with Vodka, Rum, even with White Port, dont believe me?
Here's a few recipes for unusual caipirinhas.

Caipiroyal

2 oz White Port Real Companhia Velha
2 Lime quarters
2 Strawberries
2 bsp white cane sugar

Mash the fruit with the sugar, add the white Port and crushed ice
Shake and serve

BrandyMel Smash

1 1/4 oz BrandyMel Portuguese Liqueur
2 Mandarine wedges
2 Lime wedges
1 oz Ginger Ale

Mash the Mandarines with the Limes, add the BrandyMel and crushed ice
Shake well and top with Ginger Ale

Mediterranean Caipirinha

2 oz Sagatiba Cachaça
2 grapes
2 basil leaves
1 strawberry
2 bsp white sugar

Mash all the ingredients together, then add the cachaça and crused ice

Shake well and serve

Mash the fruits and the basil with the sugar, add the cachaça and crushed ice
Shake well and serve

Mixing Glass* ,Bartending Magazine February 2009

2009-02-09T09:06:00.000-08:00

Mixing Glass Magazine February 09

Publish at Scribd or explore others: Periodicals & Report magazine companies

The Cooperstown Cocktail

2009-02-01T12:43:00.000-08:00

Yesterday when having a look a the 1917 bar book " The Ideal Bartender" by Tom Bullock, i found a recipe that sounded interesting to my taste, "The Cooperstown Cocktail", a fresh libation with a mixture of Old Tom Gin, Vermouth and fresh mint, a perfect concoction to have before a nice meal, cause of its minty and dry flavour.

The Cooperstown Cocktail from Old Waldorf Bar Days (1931), reports that the drink was created at the hotel's Big Brass Rail bar for some money men from Cooperstown, NY. In The Savoy Cocktail Book (1930) the Cooperstown consists of equal parts dry vermouth, sweet vermouth and gin.

COOPERSTOWN COCKTAIL

by Tom Bullock,1917

Use a large Bar glass.
Fill with Lump Ice.
One jigger of Sir Robert Burnette's Old Tom Gin.
1/2 pony of Italian Vermouth.
Six leaves of fresh Mint.
Shake ingredients well together.
Strain and serve in Cocktail glass.

Mixing Glass* ,Bartending Magazine February 2009

2009-01-28T11:46:00.000-08:00

The Cover is ready and the next issue of Mixing Glass* is about to come out.
New design, more recipes, enterviews, etc...
Mix it, with style !!

Making an Ice Ball

2009-01-18T13:49:00.000-08:00

making the ball of ice
by D8

Penny Royal Liqueur - Licor de Poejo " A Farrobinha" - Algarve

2009-01-13T08:49:00.000-08:00

Pennyroyal
Botanical: Mentha Pulegium (LINN.)
Family: N.O. Labiatae

This species of Mint, a native of most parts of Europe and parts of Asia, is the Pulegium of the Romans, so named by Pliny from its reputed power of driving away fleas - pulex being the Latin for flea, hence the Italian pulce and the French puce. This name given the plant in ancient times has been retained as its modern specific name. It is sometimes known to the country-people as 'Run by the Ground' and 'Lurk in the Ditch,' from its manner of growth.
It was formerly much used in medicine, the name Pennyroyal being a corruption of the old herbalists' name 'Pulioll-royall' (Pulegium regium), which we meet also in the Middle Ages as 'Piliole-rial.' It has been known to botanists since the time of Linnaeus as Mentha Pulegium.
One of its popular names is 'Pudding Grass,' from being formerly used in stuffings for hog's puddings ('grass' being, like 'wort,' a word simply meaning 'herb'). It is still used abroad in various culinary preparations.
A famous stuffing was once made of Pennyroyal, pepper and honey.
Harvesting---Pennyroyal is mostly sold in the dry state for making tea, the stems being cut when the plant is just about to flower and dried in the usual manner.
Constituents---The fresh herb yields about 1 per cent of a volatile oil, oil of Pulegium, a yellow or greenish-yellow liquid, obtained by distillation, and having a strong aromatic odour and taste. The chief constituent is ketone pulegone.

A Farrobinha Liqueurs

Born from the love for regional fruits and herbs, there's an old recipe almost forgotten by the older and wise menwith secrets of the Algarvian Barrocal. Producing from jams to fruits in syrup, honey and liqueurs, "A Farrobinha" became a sucessfull idea in South Portugal, varieties like Fennel liqueur, Fig, Loquat Seed, Acorn, Carob Bean, Viagreta and Pennyroyal are part of their portfolio of traditional handcrafted liqueurs.

Lost Poejo* by Mr. Próspero

1 1/4 oz Pennyroyal Liqueur
3/4 oz Irish Whisky
1/2 oz Fresh Cream

Mix all ingredients in a mixing glass and shake hard, then pour into a chilled Martini glass and decorate with nutmeg and pennyroyal.

South Portugal by Mr. Próspero

A white sugar cube soaked in pennyroyal liqueur, Black Bush Irish whisky and Violet syrup charged with Champagne.

Pear Drop Brullée by Mr. Próspero

Hot pear purée gently mixed with vanilla infused Vodka, Pennyroyal liqueur and Vanilla syrup, served hot with a cinnamon stick and a whole clove.
Poejo Mai Tai by Mr.Próspero

3/4 oz Dark Rum
1/4 oz Spiced Rum
1/2 oz Orange Curaçao
1/2 oz Pennyroyal Liqueur
1 oz Fresh lime juice

Shake all ingredients and serve in a old-fashioned glass with crushed ice and pennyroyal.

http://www.farrobinha.com/

Mixing Glass* , Online Bartending Newsletter

2009-01-07T13:27:00.000-08:00

New Year, new magazine...
Mixing Glass* is my new online Bartending Newsletter, all in Portuguese, containing diferent subjects about the world of Bartending and drinks.
If you would like to subscrive it, please send me an e-mail to prosprobar@hotmail.com and you will start to receive it on your e-mail adresses.
The more subscriptions it will have the stronger it will get, and the idea is to make it a real Bartending Magazine, so that one day everyone can buy it on the local newspaper store.
Mixing Glass* is the missing tool in our country, there are alot of wine magazines but noone bar magazine, so help me make it happen, lets create a new movement for the Cocktail and Bar culture here in Portugal, lets be professional and proud of what we are and what we do!!!
Bartending!!!
Because Life is Entertainment...

Bartending is my Life!!!!

Flávio Próspero

New Year... New Recipes!!!

2009-01-03T14:23:00.000-08:00

A new year has come and my wish is that everyone can achieve their goals and enjoy life the best way they can with a cocktail on hand.

To Start the year in a good way i gathered a few recipes to help you cheer up and start 2009 with the right foot.

But first and because we now are a global village here are some toasts from arround the world.

Austrian: Prosit
Portuguese : Saude. Viva
Chinese : Gom Bay
Danish : Skol
Dutch : Proost
Finnish: Kippis
French : Sante
German : Prosit
Hawaiian : Okole Maluna, Hauoul Maoul oe, Meul Kaulkama
Irish : Slainte
Italian : A la tu Salute
Japanese : Kam Pai
Mexican : Salud
Norwegian : Skol
Russian : Na Zdorovia
Spanish : Salud
Swedish : Skol
Zulu : Oogy Wawaa

Heirloom Martini
1/4 piece heirloom tomato
Small sprig fresh basil plus more leaves, for garnish
Ice
2 ounces premium gin
1/2 lemon, juiced
1/2-ounce orange flavored liqueur
Lords Of Salt Hazelnut Salt
Rub a cut lemon around the rim of a chilled martini glass. Dip the glass, upside down, in the Hazelnut salt. You might need to crush the salt to make it small enough to stick to the rim. In a pint glass or a Boston shaker, muddle the tomato and basil. Add ice, the gin, lemon juice and orange liqueur. Shake and strain into a chilled martini glass. Garnish with a basil leaf.

pumpkin nog
1 fifth Southern Comfort
12 jumbo eggs
5 cups of whole milk
½ lb. superfine sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup pumpkin puree*

"Christmas is not properly observed unless you brew nog for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging…"
— An English visitor 1866

Homemade Rock & Rye
Rye Whiskey, 1/5 gallon, not a full quart
Jamaica Rum, jigger
Rock candy, ½ cup, leave in large lumps
Whole cloves, 1 doz.
Quartered small orange, peel left on
Quartered seedless lemon, peel left on
Stick of cinnamon, or two
Put ingredients in a jar, cover with Rye, and stand for a fortnight. Strain out spices through fine cloth or filter paper. Put back on fruit until needed.

"Rock & Rye can be served hot with excellent effect to fight off colds, influenza’s, miasmas, megrims, swamp mists, and blackwater fevers. In fact any sort of excuse seems to work."
- Charles H. Baker, Jr. The Gentleman’s Companion, 1946

Pandora's Cure

created by Mirjana Kucan

2 oz. Hendrick's Gin

¾ oz. PAMA Pomegranate Liqueur

1 oz. Brut Champagne or Sparkling Wine

2 Rose Petals

1 Cucumber Slice

2 drops Rose Flower Water
Directions:In a mixing glass, muddle 1 rose petal and the cucumber slice. Add ice, Hendrick's Gin and PAMA. Stir well. Line chilled coupe glass with rose flower water and discard remaining liquid. Strain through tea or julep strainer into coupe glass. Float Brut Champagne or sparkling wine.
Garnish:Garnish with a rose petal, floating in the liquid like an upright bowl, filled with Argento Fino.

Aveiro - Little Venice in Portugal

2008-12-23T08:20:00.000-08:00

Aveiro is the most strategic location in the country: in its center, crossed by all major routes, could achieve little time in airports, ports, railways and Spain. Aveiro has fantastic weather having reasonable high temperatures from june to October.A natural paradise by excellence, the Ria of Aveiro is a unique case in the entire country. As a result of the receding coastline and the formation of sandy coastal cords, which closed the lagoon throughout the centuries, the Ria of Aveiro practically accompanies the entire seafront of the Rota da Luz.

They’re 45 Kms of a rich ecosystem in biodiversity, intersected by canals, where the water of the Vouga River and other watercourses of smaller dimensions connect to the salt bed waters brought in by the tides. It’s in this environment in which tourism and nature conjugate, that i have found places of great beauty and peace.
Here, the light changing is constant. The scenery changes every minute, in a succession of images that perpetuate in the observer’s retina. The Moliceiro Boats, of unmistakable silhouette, reflect in the calm waters of the Ria. Its colouring brightens up the spirit and makes us contemplate this gift from Nature.
The dunes of São Jacinto, which are a unique element of this coastal ecosystem of the region of Beira Litoral, are associated with a wood of coniferous trees of about 100 years old, dotted with pockets of non-coniferous trees associated with small humid zones. This environment allows for the gathering of marine, forest and freshwater elements of flora and fauna in small area, rendering it of educational interest. The Natural Reserve of the Dunes of São Jacinto.

Dozens and dozens of kilometres, in an unending sequence of beaches, from the most cosmopolitan to those still in a wild state, characterize the Rota da Luz’s Atlantic coastline.

Rota da Luz predominant geographic location by the sea contributes significantly to the local cuisine.The sea, the "Ria", and the rivers supply the country with excellent fish which is cooked in many different ways taught from generation to generation, with recognised mastery.

Eels (enguias) are famous whether in soup, "caldeirada" (stew), fried or with "escabeche" (a vinegar sauce); There's also the magnificent mixed fish stews known as caldeiradas, the unique savour of the mussel brochettes (espetadas de mexilhão), the thornback ray with sauce (raia de molho pitau), the petinga de alhada (small sardine with garlic), the savoury river fish stew and the traditional lamprey (lampreia). Cod fishing has deep roots in the region, giving way to a wide variety of salt cod dishes from the traditional bacalhau com arroz de espigos (salt cod acommpanied with rice made with a local vegetable) to the more modern bacalhau com natas (salt cod with cream).For those enjoying a refined cuisine, i recommend the appetising sopa do mar (shellfish soup), the feijoada de marisco (shellfish cooked with beans) and the arroz de marisco (shellfish with rice). From the unique savour of the leitão da Bairrada (raost suckling pig), to the chanfana de borrego or de cabrito (lamb or kid braise), the vitela or carneiro à lampantana (veal or lamb), the chouriça com grelos ( local smoked sausage with vegetables), the rojões or cabrito assado (roasted kid), the local cuisine has a wide variety of magnificent dishes to satisfy the most demanding gourmet.

The University of Aveiro, one of the most important ones in the country, brings life to the nights in the Fish Market Plaza with thousands of students.

The Nights are Glamorous and there are lots of bars to chose from. From the traditional Pub "Toc'Aqui" with its friendly and always happy staff, to local Tabernas, to latin Salsa bars, to the Cosmopolitan Club "Estaçao da Luz" or enjoy a sunset in one of the many Beach Bars or even facing the canal in the modern "Canto Vivo" theres something for everyone, from the early day time breakfast to the late night hours.

This city has a special place in my heart, eventhough i was born in Great Porto my heart is in Aveiro, here i stepped 15 years ago behind a bar for the first time, here are the roots of my passion, Bartending, The Beautiful and glamorous ****Hotel Moliceiro, the 7th floor "Terraço Bar", the Rock&Roll nights at "Labrego", well for me Aveiro is my New Orleans and Venice in Portugal.

I have travelled the world on cruise ships, took bar courses in Italy, Visited distileries in Barbados, Bartended in the Algarve Golden triangle and now its time to bring to Aveiro some of those experiences and re-birth the cocktail culture in this city.

The need for quality and training is a demand for the survival of the bar culture, thats why i had the idea of doing a mixology seminar on Hotel Moliceiro and bring Master Bartender Mr. Paulo Ramos to do a "Hot Drinks" course here in Aveiro, the course will be a 2 day intensive master and will take place in the Hotel Moliceiro,there will be also a Level 1 course in Praia de Mira.

For those interested in any of these courses please contact with me trough my phone 91 3366384 or e-mail me on prosprobar@hotmail.com .

Linie Aquavit

2008-12-11T07:55:00.000-08:00

Legend has it that "if a man be bereft of speech in death, give him akvavit on his lips, and he shall at once regain his tongue." Aquavit (Akvavit)- A Scandinavian flavored, distilled liquor, ranging in alcohol content from about 42 to 45 percent by volume, clear to pale yellow in color, distilled from fermented potato or grain mash. Aquavit is most notably flavored with caraway seeds or cumin seed, or using lemon or orange peel, cardamom, aniseed and fennel. This high-proof spirit has a history that dates back centuries. No one knows who was first to notice that alcohol distilled from Norwegian agricultural products, flavored with herbs and spices, and stored in used sherry casks, is greatly improved by a long sea voyage. The length of the trip and the constant gentle sway of the ship combined with the fluctuation between hot and cold works a sophisticated magic ` smoothing and advancing the flavor of this legendary spirit. LINIE AQUAVIT is the most famous aquavit of all, as well as the only one that is aged in the holds of ships, undergoing the exceptional voyage of production: sailing around the world via Australia. Every bottle of this mature and mellow spirit carries the details of its voyage, sailing twice across the 'linje' -Norwegian for 'equator' -on the back of the label. Impressively personal! The light aroma of caraway, with its pleasant, well-balanced and slightly sweet flavor marks the complex perfection of the true Linie Aquavit. In the Scandinavian countries, Linie Aquavit is usually served chilled and unmixed in small glasses - often straight out of the freezer - and emptied in a single gulp. It is a traditional drink at the Christmas table along with beer. Tradition notes that Aquavit has the power of creating space for eating more.

Linie Aquavit Cocktails

LINIE FJELLBEKK
2 cl Linie
2 cl Vikingfjord vodka
1 cl lime syrup
7 up
Red currants
Build all ingredients in a longdrink glass filled with ice.
Fill up with 7 up. Garnish with red currants.

LINIE FRESH
4 cl Linie
1 cl Grand Marnier
Orange juice
Fresh mint leaves
Fill a longdrink glass with ice cubes.
Pour all ingredients into the glass.
Garnish with fresh mint leaves.

LINIE BERRY
3 cl Linie
1 cl raspberry liquor
1 wedge of lime
Cranberry juice
Fill a longdrink glass with ice cubes.
Add Linie, raspberry liquor and squeezed lime.
Fill up with cranberry juice.
Garnish with raspberries.

Leblon Cachaça

2008-12-02T18:39:00.000-08:00

Spicy Mango Mojito
Aix Restaurant

2 oz Leblon Cachaça
1 oz fresh limejuice
1/2 oz simple syrup
1 oz mango puree
4-5 mint leaves
splash of hot sauce (tabasco)
shake all ingredients with ice. fill highball glass and a splash of seltzer and a spring of fresh mint for garnish.
Aix Restaurant is one of the first fine dining restaurants to find its home on the upper westside. Executive Chef Daniel Levy uses French techniques and fresh ingredients that suggest flavors of aix-en-provence. bartender: Ali

best & wilddest spirit adverts!!!!

2008-12-02T17:14:00.000-08:00

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A girl's "Tale", a dança do shaker

2008-11-22T12:47:00.000-08:00

"one more drink"- Ludacris

2008-11-22T12:15:00.000-08:00

Bols Molecular Mixology

2008-11-11T15:18:00.000-08:00

Mr.Próspero in Italy for Molecular Mixology Course

2008-11-11T14:08:00.000-08:00

The past month of october was a month dedicated to molecular mixology and Grappa.

The Portuguese bartending school Cocktail Academy always dedicated to inovation and development of bartending, organised a trip to Italy, for a Molecular Mixology and Advanced Mixology course. The team of Bartenders spend an amazing 5 days arround Milan area, visitting grappa distelleries, famous cocktail bars in Venice and Treviso and two Master courses on Molecular Mixology and Advanced Mixology.

Former chef at the famous El Buli, Chef Terry and his friend from the Italian bioquimic institute, revealled the secrets behind a Bloody Mary spherification or a mojito foam.tecniques, flavors, tastes on this new scientific level of mixology.
"The Cocktails you can Eat"

The last part of the trip was dedicated to Advanced Mixology, taken by the Master himself, Mr. Paulo Ramos showed us how to prepare unusual libations like mushroom purée or a sweet corn cocktail.

As soon as we all returned to our bars i sensed a new turn over on the mixology scene in Portugal, somewhere in a bar close to you, i'm sure at this moment there is a new Einstein creating a creme brullée caviar or preparing a sweet potatoe purée to be served hot.

Prepare yourself and stay open mind because they are out there for you to try.

Myself... i'm already on the Lab experimenting crazy things with this discipline, as usual you can step in to DiDi's Mixology Lounge Bar and ask for our new released Mixology Menu and try some of these UNOBVIOUS LIBATIONS.

for now i'll leave you with some ideas ...

El Dorado

2008-10-09T03:05:00.000-07:00

This is the flagship products from Demerara Distilleries. They do offer a couple of older versions, like the 21 year old and a rare 25 year old rum. The El Dorado 15 year old rum is a dark rum.The rum is named after the city of El Dorado. The name is based on an Indian chief who founded the golden city, according to the city's legend. Because of the wealth an traditions of the chief, the name El Dorado has come to mean the best that money can buy.

El Dorado Special Reserve. Demerara has established a reputation over the last 300 years for producing the best rums in the world. Matured for at least 15 years in oak casks, this fine rum of great distinction is specially blended to achieve its exquisitely smooth, award-winning character.

Tasting Notes

Colour: Bright golden amber. A well aged spirit.
Aroma: Sweet, molasses, honey with tobacco and toasted oak.
Palate: Starts extremely smooth with a touch of sweetness. The tobacco is still present. The flavour is deep and rich. Finishes smooth with a bit of spiciness.
Notes: This may very well be the best rum I have tried to date. It is ultra smooth with robust flavours and sweet tobacco like flavour. The flavour profile fits what I look for in a rum. Smooth to start, with some sweetness and a smooth spicy finish. What's not to like?

Old Gold

A Trader Tiki original, this one’s a sweet treat with 12-year Aged Demerara Rum, Ginger, Orange, and a touch of Vanilla Extract and spice.

Mai Tai

Trader Vic’s most famous creation, and easily the most recognized tiki drink in the world. This lightly sweet combination of aged Rum, Lime, Curacao and Orgeat put Trader Vic’s on the map.

Zombie, 1950

The most infamous of all Don the Beachcomber’s creations, any more than two and you’ll be joining the living dead with this combination of tropical juices, passion fruit, and plenty of dark and light rums.

Cocktails and Tiki drinks in http://www.tradertiki.com/ and http://www.tradervics.com/

The Bols Genever advertising video !!

2008-10-02T15:10:00.000-07:00

Bols Genever !!! Introducing the real white spirit from Holland.

2008-10-02T14:10:00.000-07:00

The World’s Most Authentic Spirit is introduced to a new generation of bartenders and drinkers
Amsterdam, 3 September 2008 - Lucas Bols, the world’s oldest distilled spirits brand, is today
reintroducing Bols Genever, a superior old-school Genever created almost two centuries ago, to a
new generation of bartenders and drinkers around the world. This re-launch is in response to a
worldwide demand for authentic ingredients and class cocktails and creates a brand new white
spirits category.
Genever, considered to be one of the ‘original white spirits’, is the number one distilled spirit in
Holland and until recently was only available in selected local markets.

However the reintroduction of the
superior and premium old school Bols Genever in the USA, UK and The Netherlands will introduce modern
day drinkers around the world to this re-emerging and unique spirit category.
The new Bols Genever bottle reflects the spirit’s authenticity, taking inspiration from the traditional Bols
Genever clay jug. This classic shape is contemporised with the use of distinctive and stylish iconic smoked glass,
decorated with authentic Amsterdam handwritten typography, while retaining a nod to history in the form of a
traditional cork closure.
To celebrate the re-launch of this classic spirit, Bols has created a cocktail collection to inspire the bartending
community. The Bols Genever cocktail collection includes original classics such as The Holland House and
The Collins, as well as some great modern classics which combine the taste of 1820 with the plethora of bitters,
fruits, juices and herbs now available to the modern mixologist. With the re-introduction of Bols Genever,
bartenders can now finally recreate these classics as they were meant to taste.

Lucas Bols B.V. was originally established in 1575 in Amsterdam. The company is built on a long and rich
heritage which forms the basis for all of its brands. As one of the world's leading cocktail liqueur and spirit
producers, the company prides itself on its commitment to innovation and excellence, incorporating the lively,
cosmopolitan spirit of modern day Amsterdam with an international flavour. Based in its homeland
Amsterdam, Lucas Bols B.V. distributes across 110 countries. www.lucasbols.com
Bols (including Genevers, Liqueurs and Vodka). The Bols brand was established in 1575 and is now distributed
across 110 countries worldwide. The Bols Liqueurs range comprises over 36 different flavours, making it a
leading authority in the cocktail sector. One global brand, a million drinks.

Visit the Bols genever web site at :
http://www.bolsgenever.com/
and the Bols Bartending Akademy at :
http://www.bolsbartendingacademy.com/

The bartender hates you !!! Funny videos !!!

2008-10-02T13:53:00.000-07:00

See more funny videos at Funny or Die

Martini Madness

2008-09-11T13:33:00.000-07:00

The History of the Martini

The true origin of the martini is draped in mystery! There are differing arguments as to who was the first to create the Martini. Many who claim or have been purported to have created the first Martini have varying recipes and names; none of which exactly fit the Martini recipe that exists today. While opinions differ, the modern day Dry Martini consists of Gin and a varying amount of dry white Vermouth (season to taste). An olive, a twist, or a cocktail onion are all acceptable as a garnish. The most detailed historical claim begins with a cocktail named the Martinez which was created around 1862. This particular drink of the time called for 4 parts red, sweet Vermouth to 1 part Gin, garnished with a cherry. The first version included aromatic bitters and Old Tom Gin, which was very sweet and incorporated a strong Juniper flavor. The transformation into what is considered a modern Martini happened gradually. First the Old Tom Gin was replaced with London Dry. Orange Bitters took the place of the aromatic bitters. Afficianados began to replace the red Vermouth with a white, dry Vermouth. The proportions of the drink eventually became equal parts and soon the Dry Martini appeared, olive included.

In 1870 at Julio Richelieu's saloon in Martinez, California a small drink was mixed for visiting miner. Julio placed an olive in the glass before handing it to the man, then named it after his town. Martinez, California continues to hold claim as the birth place of the Martini.
Jerry Thomas of San Francisco printed a bartending book in 1887 with a Martinez recipe. It called for one dash of Bitters, two dashes of Maraschino, one wine glass of Vermouth, two jigs of ice and a pony of Old Tom Gin, served with a slice of lemon. There is a story that claims the drink's name came from the Martini and Henry rifle used by the British army in 1871. The hook was that both the rifle and the drink "shared a strong kick." In 1896, Thomas Stewart published Stewart's Fancy Drinks and How to Mix Them. The book contained a recipe for a drink called the "Marquerite" which called for "1 dash orange bitters, 2/3 Plymouth Gin, and 1/3 French Vermouth." 1888, was the magical year that the word Martini was first mentioned. Martini appeared in the "New and Improved Illustrated Bartending Manual."Finally, in 1911 at the Knickerbocker Hotel in New York the head bartender, a gentleman by the name of Martini di Arma di Taggia, mixed half and half London Gin, Noilly Prat Vermouth and orange bitters. He chilled the drink on ice and strained it into a well chilled glass. Many visitors to the Knickerbocker asked for variations of the drink and added the olive.

Marilyn-tini

This is one classy dish!

Ingredients

2 ounces of white rum
1/2 ounce vanilla vodka
1 ounce pineapple juice
1/2 ounce coconut creme
1 thin slice of star fruit

The mix
Add the vanilla vodka and pineapple juice to a shaker 1/2 full of cracked ice and gracefully shake for a full minute
Add the rum and let stand for another minute
Strain into a freezing martini glass
Drizzle in the coconut creme
Float the star fruit atop the martini

Dunas Douradas beach Club

2008-09-01T15:37:00.000-07:00

The Mexican Night Video !!!

2008-08-25T15:04:00.001-07:00

Fiesta Mexicana !!!

2008-08-23T11:40:00.000-07:00

Mr. Próspero @ the Bar

Wot do you get when you mix the musician Pedro Mariani and the bartender Mr. Próspero, in a Mexican Night ?

I tell you wot you´ll get, you´ll get a night of stunning entertainment. Thats wot happenned last thursday night at Dunas douradas Beach Club .
Bettween the live music, the jokes and the Margaritas, Mr. Próspero put on a great bartending performance, with his flying shaker and bar tricks. Playing a Mexican bartender called "Juanito Camiñante", Mr.Próspero mixed the "créme de la créme "of the tequillas, cointreau and fresh squezzed lime or fresh strawberries and mangoes.

The Algarve has a new cocktail place and its called the Dunas Douradas Beach Club Resort, combining the finest accomodations with the finest cocktails and cuisine, the Beach Club is a place not to miss when visiting the Algarve in Portugal .

For more about the resort, please visit http://www.ddbc.pt/ or the dunas blog .

Mixology Monday - Local Flavours

2008-08-18T07:36:00.000-07:00

Penny Royal Basil martini

2 oz Portuguese Penny Royal liqueur

1 oz Spiced Rum

1/4 oz Simple Syrup

1 Lime wedge

2 Orange wedges

3 to 4 Basil leaves

Dash of orange bitters

Muddle the lime together with the orange, the basil and the simple syrup, add the rum and the penny royal liqueur, shake well and double strain into a chilled martini glass, add a dash of orange bitters.

Decorate with a basil leave and serve.

This recipe is a tribute to Mixology Monday- Local Flavours and this months host, "Save the Drinkers", the Tales of the Cocktail 2008 and the city of New Orleans.

Hope you´ll enjoy it.

Courtesy of myself for DiDis martini bar @ Dunas Douradas beach Club / Algarve

"She's from Mexico, Senores, and her name is the Margarita Cocktail"

2008-08-18T02:07:00.000-07:00

There are many stories about the Margarita's creation, some from as far back as
the 1920s and some from as late as the second half of the 1950s.

With 1953 being the cut-off point for possible claims to the creatorship of the
Margarita, it is time to turn our attention to earlier recipes, made with the
same ingredients, but with different names.
The earliest citation for a cocktail recipe that is comprised of Tequila,
Cointreau (i.e. Triple Sec), and lime juice is from 1937, and was listed in the
Cafe Royal Cocktail Book, by W. J. Tarling.

"Tequila Cocktail", "Tequila Sour", "Tequila Side car", "Tequila Fizz", "Tequila
Martini", "Tequila Gibson",
A Tequila Side-car is what most people categorise the Margarita cocktail as,
especially when trying to explain how cocktails develop over time.

"ALL THE BEST IN MEXICO", by Sidney Clark, 1949.
"...in Taxco, where a famous tequila cocktail called the "Bertha" is an
established feature of life..."
"The Bertha, made with lime juice and simple syrup, looks like a Tom Collins
but tastes remarkably like a Daiquiri."

In closing, no matter who you choose to believe actually invented the
Margarita, you are probably using your own preference as the actual recipe
that you serve to customers. Historical recipes are one thing, but the best
tasting recipe is usually a completely different story. Below is a table of
Margarita recipes and their proportions/ ratios:
3:2:1 = 6:4:2 (50% tequila, double as much Triple Sec than fresh lime juice).
3:1:1 = 6:2:2 (60% tequila, 20% Triple Sec, 20% fresh lime juice).
2:1:1 = 6:3:3 (50% tequila, 25% Triple Sec, 25% fresh lime juice).
1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice).

Check out the Margarita madness happy hour @ DiDis lounge bar on Dunas Douradas Beach Club Resort .

Also check out the Mexican Buffet night, featured in our Dunas Blog .

St. Croix cruzan Rum

2008-07-09T11:56:00.000-07:00

Cruzan Rum is a rum producer located in Saint Croix, U.S. Virgin Islands. Their distillery was founded in 1760 and claims the distinction of "the most honored rum distillery in the world." For three generations through various change in corporate ownership the distillery has been managed by the Nelthropp family. V&S was sold to Pernod Ricard of France in 2008 but Pernod Ricard has announced that their plans are that the rum remains a product made in St. Croix under the management of the Nelthropps.
Cruzan Rum manufactures several varieties of rum, namely:
Cruzan Estate Light: aged two years.
Cruzan Estate Dark: aged two years, available in both 80- and 151-proof.
Cruzan Estate Diamond: aged five years.
Cruzan Single Barrel: aged up to 12 years.
The winner of the title "World's Best Rum" at the 2000 San Francisco World Spirits Competition.
Cruzan Clipper: an overproof amber rum.
Cruzan Tropical Rums
Available in raspberry, coconut, mango, vanilla, pineapple, banana, orange, black cherry, citrus, and guava.
Cruzan Rum Cream: a blend of Cruzan light rum, pure Irish cream, caramel, vanilla and other flavors.
Cruzan Black Strap: a traditional, heavier rum made from the blackstrap molasses of sugar cane, noted for its low content of fusel alcohol.
The distillery is also the largest supplier of American private and distributor label rum.
Cruzan Rum also makes a pure cane distillate alcohol (in 189-proof), which can be found for sale in the medicine sections of many grocery stores in the U.S. Virgin Islands.

Cruzan Mango Mojito

1 part Cruzan Mango Rum
4 chunks of fresh mango
A dash of fresh lime juice
A splash of simple syrup
4-6 mint leaves
Club soda
Muddle mint and mango chucks with simple syrup in
a tall glass. Add lime juice, Cruzan Mango Rum and
ice. Stir, and top with club soda. Garnish with a
mint sprig.

"Caribbean Flavours from Barbados"

2008-06-25T09:15:00.000-07:00

Malibu Rum has its beginnings at the beautifull island of Barbados. Located in the southeast corner of the west Indies,the distillery overlooks the beach and white sands of black rock.

Barbados is tradicionally regarded as the birth place of rum, where for more than 350 years rum has been produced. Barbados rums are lighter and more delicate with subtle sugar cane and soft butter rum notes. This proved to be the perfect background to blend exotic flavors.

My visit to barbados and the Malibu distillery took place in 2003 when i was bartending onboard cruise ship "Serenade of the Seas" from Royal Caribbean Cruise line. its an amazing island with friendly islanders, the trip starts with ride on malibu's personnal van, decorated with the Malibu colours and logos, once you get to the distillery, thats when fun starts, after seeing how the rum is produced, you end up right at the beach, with rum barbeques, rum exotic cocktails and clear caribbean water,besides all the water sports and fun you can enjoy a fresh coconut water brought and cut from one of the locals. Indeed an amazing island experience not to be missed when travelling to the caribbean. I also recommend a visit to one of the oldest rum distilleries, the "Mount Gay Rum", set just a few miles from Malibu distillery, right on the corner of one of the main roads. Oh and dont forget to bring some samples and island souvenirs like the Malibu lip stick, or tradicionall island music.

Waloe

1 1/4 oz Malibu

3/4 oz Cointreau

2 oz Fresh orange

1/2 oz Simple syrup

4 Fresh mint leaves

1/4 oz Fresh lime

Muddle gently the mint leaves together with the simple syrup, then add the rest of the ingredients, shake well and serve in a frozen pineapple with crushed ice.

For more Malibu recipes visit www.malibu-rum.com

Cachaça Boom Times!!

2008-06-22T17:17:00.000-07:00

Brazil's First National Invention

Cachaça was the first Brasillian invention decades before Bartolomeu de Gusmão's revolutionary hot-air balloon or Santos Dumont's airplane. Though records of its creation are sketchy, it is certain that its invention coincides with the cultivation of sugar cane, the country's first mass crop.

The first seedlings of sugar cane came from Asia in ships commanded by Portuguese coloniser Martin Afonso de sousa arround 1532.Records indicate that the drink was first created in a plantation arround São Vicente, on the southeastern coast of São Paulo,Brasil.

Rum (made from the distillation of molasses) was being made well before the first sugar cane seddlings reached land in the Americas. This drink was eventually produced in Brasil untill someone, by curiosity or clumsiness, filled the still not with molasses, but with fermented sugar cane juice. The result was a less sweet drink with an intense, pleasant aroma. There, one of the world's main spirits was Born: Cachaça.

Sagatiba Wallpaper

1 1/4 oz Sagatiba pura Cachaça

3 bsp of vanilla sugar

3/4 oz of passion fruit

1 small slice of chilli pepper

Mix and stirr all ingredients in a mixing glass with ice and double strain into a chilled martini glass.

Garnish with chilli pepper and a vanilla stick.

Courtesy of "Cachaça Sagatiba, pure spirit of Brasil" http://www.sagatiba.com/

Pomegranate Martini

2008-06-05T14:57:00.000-07:00

DiDi's Pomegranate Martini

2 oz Pama Pomegranate liqueur
1 oz Absolut Ruby Red
1/4 oz Monin pomegranate
Splash of Sweet & Sour

Pour the pomegranate syrup in a mixing glass, then add the vodka and the pomegranate liqueur, finally add the splash of sour mix and ice. Shake well and strain into a chilled martini glass. To decorate, flame an orange peel and twist it into the glass and serve.
Instead of the syrup you can also use the pomegranate seeds and muddle them with a hint of simple syrup to give a more real flavour to the cocktail.

Passion for pomegranates

Punica granatum L.

Punicaceae

Common Names: Pomegranate, Granada (Spanish), Grenade (French).

Related Species: Punica proto-punica.

Origin: The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. It is widely cultivated throughout India and the drier parts of southeast Asia, Malaya, the East Indies and tropical Africa. The tree was introduced into California by Spanish settlers in 1769. In this country it is grown for its fruits mainly in the drier parts of California and Arizona.

Mr. Próspero Cocktail selection for 2008 summer season at Dunas Douradas beach Club/Portugal.

Mr. Próspero Cucumber Martini

2008-05-28T08:12:00.000-07:00

"Excuse me Bartender, there's a poem in my gin"

"Gin and the Bore "

“A gin is a gin is a ginswore the bore nothing odd can be.” But if that gin should win eleven botanicals inoh, then what a gin it would be. So we tricked him in bed, gave him Hendrick’s instead then fully sober, he shouted with glee “this gin is not gin like others that be yet it tastes even more like gin to me.”

Cortesy of Hendrick's gin

4 or 5 slices of cucumber
1 1/4 oz Gin hendrick's
3/4 oz Midori melon
1/4 oz Simple syrup
Dash of fresh lime

Muddle the cucumber with the simple syrup and the fresh lime in a mixing glass then add the gin and the midori.
Shake well and double strain into a chilled martini glass.
Decorate with a slice of cucumber and a mint leave.

You can try this drink in "DiDis" Martini bar at the Dunas Douradas Beach Club, Algarve/ Portugal.
Courtesy of myself, Mr. Próspero.

What is Flair Bartending?

2008-05-28T07:32:00.000-07:00

Flair is a style of bartending that has existed for at least 150 years. Fabled American bartending legend Jerry "the professor" Thomas performed Flair in the mid 1800s, whenever he made his famous Blue Blazer, pouring flaming scotch and water from mug to mug in a long, fiery stream
Any bartender who has ever put two or more bottles in one hand uses Flair. Flair is simply efficiency of movement with a little style. Technically speaking, Flair is the act of flipping, spinning, throwing, balancing, catching bottles, drinks, and various bar tools while in the process of making cocktails. Flair involves highly technical pours and cuts that ensure accuracy and no spillage while performing various tricks and moves.
Speed Bartending- a form of Flair in that the fastest, most efficient way to make drinks involves multi-bottle pours, inverted catches and grabs, stylish and even behind the back throws and catches from time to time.
Definition courtesy of the F.B.A. (Flair Bartenders Association)

Today there are inumerous flair competitions arround the globe, and various famous flair bartenders like the brothers Christian and Rodrigo Delpech, Tom Dyer, Marco Canova, Danilo Oribe,Nicholas saint jean and many others. These bartenders can be found in the most famous bars and clubs arround the world, las vegas, London, Dubai,etc.

To find more about the flair world i reccomend a visit at some web sites like:

http://www.barflair.org/

http://www.bartender.com/

http://www.worldflairassociation.com/

http://www.iba-world.com/

http://www.ramoscocktailacademy.com/

http://www.roadhouseflair.com/

http://www.flairco.com/

http://www.barproducts.com/

Bar team @ Dunas Douradas Beach Club

2008-05-27T19:17:00.000-07:00

Esta é a equipe de bar do mais recente resort algarvio. O Dunas Douradas Beach Club é o mais recente projecto do grupo hoteleiro norueguês fundador da linha de cruzeiros Royal Caribbean Cruise line. Um resort moderno e bastante acolhedor onde podera disfrutar de uma excelente experiencia gastronómica. Com uma carta de bar cuidadosamente elaborada capaz de proporcionar finas sensações, o convidado terá a sua disposição as habituais criaçoes classicas e intemporais bem como novas composiçoes elaboradas pelos simpaticos bartenders. Tendo uma boa relaçao com a conhecida Cocktail Academy e com o World master bartender Paulo Ramos, os bartenders tém uma constante formaçao e actualizaçao sobre as tendencias do mundo da mixologia.

Sem dúvida alguma vale a pena uma visita ao espaço e convido a fazer uma prova de cocktails.

www.ddbc.pt

Flavio Próspero

Curriculum Vitae

2008-05-27T19:02:00.000-07:00

Flávio J. G. Próspero
Quinta do canha, Edf. torre 10 B Aradas 3810-449, Aveiro/ Portugal
tel: +351 918994278
prosprobar@hotmail.com
Professional Certificates
Basic bar course, ( Coimbra hotel and tourism school ); Bartender course, ( Coimbra hotel and tourism school ); Master sobre Vinho do Porto ( Caves Ramos Pinto, V. N. Gaia ); Master sobre Espumantes ( Caves Aliança); Master sobre Cerveja ( Unicer ); Master sobre chocolate ( Nestlé, Portugal ); Master sobre Rum Malibu ( Malibu beach, Barbados); Master sobre Rum Bacardi ( Bacardi, Puerto Rico ); Master sobre Licores Curaçao ( Curaçao island,Bonaire ); Master sobre Mount Gay Rum ( barbados ); Bar, wine and restaurant serviçe ( coimbra hotel and tourism school ); Safety course for personnel nominated to assist passengers in emergency situations; Bartender training certification ( Royal Caribbean International & Showtenders,Miami ); Beer and beer maintainance training certification ( UNICER/ EDOM ); STCW-95, Crowd Management appropriate training certification (Royal Caribbean International, M/S Splendour of the Seas); Serve Safe Course (Royal Caribbean International); International Freestyle Bartending training level 1 ( Cocktail Academy Portugal ); International Freestyle Bartending training level 2 ( Cocktail Academy Portugal ); Master Hot Drinks (Fundao,Cocktail Academy Portugal)

Professional Experience
1994
Bar back & Bartender @ Bar “O Lagar” – (Ílhavo/Portugal );
1995
Bartender @ Aqua Park “ Vaga Splash”,( Praia da Vagueira/Portugal );
1996
Head Bartender @ Bar “ O Labrego”- (Praia da Vagueira/Portugal );
1997
Bartender @ "Maresias" bar - (Praia da Vagueira/Portugal);
1997/1999
Bartender @ Bar “ O Terraço” - (Aveiro/Portugal );
1999/2002
Bartender @ "****Hotel Moliceiro" - (Aveiro/Portugal );
2000/2002
Guest Bartender @: Discoteca "Pink House"- (Praia de Mira/Portugal ); "Barbaridades bar"- (Vagos/Portugal ); "Biblioteca bar" – (Aveiro/Portugal ); Camping praia da Vagueira – ( Portugal ); Bar “O Barracão” – (Praia da Vagueira/Portugal ); Restaurante/ bar “ A Estufa”- (Ilhavo/Portugal ); Bombordo Bar- (Aveiro/Portugal ); Restaurante “ A Bruxa”-(Ilhavo/Portugal ); Restaurante/ bar “Bela Ria” – (Ilhavo/Portugal ); Bar “ Charlot “-(Costa Nova/Portugal );
2002/2004
Bar Server & Bartender @ "Royal Caribbean Cruise lines" (GTV Brilliance of the Seas) , (GTV Serenade of the Seas);
2004/ 2005
Bartender @ Vale do Lobo Golf Resort "Monty’s" Restaurante/Bar; Guest bartender @ "Inauguração de um Antiquário"- (Almancil/Algarve);
2005
Bartender @ Bárbaro Bar – (Aveiro/Portugal); Discoteca "Bubbles"- (Oiã/Portugal );
2006/2007
Head Bartender @ “Mama Inês” La Bodeguita Cubana; Guest Bartender @: Evento -“Salsa in Ria”; "Semana do Enterro de Aveiro";
2007
Bartender @ Vale do Lobo Golf Resort/ "Sandbanks Beach Club"(Algarve); "Royal Caribbean Cruise Lines" (M/S Splendour of the Seas); After Hours @ "Players Bar" (Aveiro); Discoteca "Club 8" (Aveiro);
2008
Bartender @ Discoteca "Club 8" – Aveiro; Apresentaçao BMW serie 1 (Santa Maria da Feira); "Plaza Bar" (Aveiro); Evento Red Bull – "Vanity Club" (Vila da Feira); Evento Red Bull – "Kool Caffe" (Condeixa);
Present Date:
Head Bartender@
"Dunas Douradas Beach Club" (Algarve)

Nota de apresentação

2008-05-27T18:45:00.001-07:00

Ola a todos!
Meu nome é Flávio Próspero e sou apaixonado pela arte da mixologia.
Decidi criar este espaço de partilha de informação e experiencias sobre o mundo do bar.
Gostava de receber opiniões e sugestões sobre temas a debater.
Espero que disfrutem das minhas experiencias e que possam tambem partilhar as vossas.

Abraço "Shakerado"

Flavio Próspero