Super Bowl Sunday is quickly approaching! Whether you are hosting a party or headed to a friend’s house to see some heroics from the Seahawks and Patriots (or maybe you are just in it for the commercials), there are a couple fairly easy big batch drinks you can whip up that will make you the hero of the party. These are all ingredients you should be able to find at a grocery store and of course the local liquor store. All of these go well with typical superbowl snacks like salty nachos or hot wings, or even a Turducken.

 

1. Blood Orange Punch:

(blood oranges are in season now)

• 2 bottle(s) (25 ounces each) blood orange juice, chilled
• 3 can(s) (12 ounces each) natural orange soda, such as San Pellegrino Aranciata, chilled
• 3 tablespoon(s) fresh lime juice
• 8 ounce(s) light rum
• 5 dash(es) bitters
• 1 blood orange or orange, cut into 1/4-inch-thick wedges and frozen

Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled.

 

2. Micheladas:

Grab 2 six packs of your favorite beer (preferably Tecate), because this recipe good for about 10-12 beers.

• 1 oz soy sauce
• 1 oz Tabasco (or other hot sauce)
• 1 oz Worcestershire sauce
• 8 oz Fresh squeezed lime juice

Season with celery salt and black pepper. Mix these ingredients together and you have made the base. Now take a tall chilled beer glass, coat the rim with salt and add a couple of spoons of your spice mix to the glass and top with a cold beer and garnish with a lime wedge.  

3. Apricot Sangria:

• 2 bottle(s) (750 mililiters each) dry white wine (like Chenin blanc or Chardonnay)
• 1/2 cup(s) orange liqueur (like Cointreau or triple sec)
• 1/2 cup(s) apricot brandy
• 1 cup(s) apricot nectar
• 1/2 cup(s) superfine sugar
• 2 lemons, thinly sliced, seeded
• 2 limes, thinly sliced, seeded
• 2 oranges, thinly sliced, seeded
• 2 cup(s) ginger ale
• Fresh mint sprigs

Combine wine, liqueur, brandy, apricot nectar, and sugar in a large 4-quart glass jar and mix well to dissolve sugar. Stir in sliced fruit. Refrigerate for several hours until well chilled, or preferably overnight, for flavors to blend. When ready to serve, stir in ginger ale and mint sprigs.

4. Watermelon Margaritas:

For rimming the glass:

• 1 ounce fresh lime juice
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon chili powder

For the cocktail:

• 1 cup cubed ripe watermelon, seeds removed
• 2 ounces tequila
• 1/2 ounce fresh lime juice
• 1/4 ounce simple syrup
• ice

Place 1 ounce lime juice in a saucer. Mix kosher salt, sugar, and chili powder. Place in second saucer. Dip serving glass into lime juice, rotating so outer edge of the glass becomes moist. Repeat in the second saucer with the chili/salt mixture. Juice watermelon or muddle well in a cocktail shaker to yield 2 ounces watermelon juice. Strain and discard solids. For quantity, juice whole watermelon. Add 2 ounces watermelon juice, tequila, 1/2 ounce lime juice, and simple syrup to a cocktail shaker and fill with ice. Shake well. Fill rimmed serving glass with ice and strain drink into the glass.   Got one to add? Email me at socialmedia (at) barschool.com

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Thanks to Chris Cook for the blood orange pic. Thanks to Calitexan for the Michelada pic. Thanks to Moyan Brenn for the apricots pic. Thanks to Keith McDuffee for the watermelon pic

Angostura Bitters are probably the most famous of all the bitters. Here at the American Bartending School, we teach you how to make plenty of drinks that include bitters, like the Manhattan, or more obscure Sugar Daddy (for the candy-lovers). If you’ve spent any time behind a bar, or in front of it for that matter, you’ve no doubt seen this little bottle being used all the time.

So what are bitters? They are a mixture of water and alcohol that are prepared using aromatic herbs, bark, roots, and/or fruit. They were used as far back as ancient Egypt for their medicinal properties and unique flavor. Fast forward to the Middle Ages, and the science of distilling alcohol had come a long way. This helped make more concentrated and potent concoctions used in the practice of pharmacognosy (which is the study of medicine that is derived from natural sources.)

By the 1800s, the practice of adding these bitters to wine became very popular in American colonies. By 1806, people were calling this concoction a “cocktail”.

So, we know what bitters are. But what about Angostura?

Angostura Bitters are named after the town where the bitters were created. The man who came up with this concoction, Johann Gottlieb Benjamin Siegert, was a Surgeon General in Simón Bolívar’s army in Venezuela. Bolivar was a military leader who fought hard for Latin America’s independence in the 1800s. After capturing Angostura (which is now Cuidad Bolívar), Siegert was stationed with the army. Using plants and herbs native to the soil, he concocted this particular tonic. It was soon being consumed by soldiers and sailors alike and word of its amazing taste spread throughout Europe. These aromatic bitters, or “Amargo Aromatico” were perfected by Siegert and family. and by 1875, the family moved the business to Trinidad. The company was called Dr. J.G.B. Siegert & Hijos and it was run by his three sons.

 

 

Famous author Mark Twain loved the cocktail so much, he had this to say about it (via Angostura Bitters website):

Mark’s rave over the Angostura bitters cocktail

Livy, my darling

I want you to be sure to have in the bathroom,
when I arrive,
a bottle of scotch whisky, a lemon,
some crushed sugar
and a bottle of Angostura Bitters.
Ever since I have been in London,
I have taken in a wine glass
what is a so-called cock-tail (made with these ingredients)
before breakfast, before dinner,
and just before going to bed…

To this I attribute the fact that up to this day
my digestion has been wonderful,
simply perfect…

Now, my dear, if you will give the order now
To have these things put into the bathroom
And left there ‘til I come,
They will be there when I arrive.
Will you?

I love to picture myself ringing the bell, at midnight –
Then a pause of a second or two-
Then the turning of the bolt,
And “Who is it?”….
then ever so many kisses –
Then I, drinking my first cock-tail and undressing, and you standing by- then bed,
and everything happy and jolly,
as it should be.

Yours with love
Mark

 

No one knows the true make up of the bitters, but we know it is 44.7% abv. There is also talk that it is a remedy for hiccups, according to the People’s Pharmacy, as well as upset stomachs. The other important thing is that the recipe does NOT actually contain angostura bark. There was some confusion back in the day as to the negative effects of angostura bark. When it was imported, the bark was doctored up with a semi-toxic glaze to make it seem more appealing. This toxicity was attributed to the bark itself, but then later found out to be the glaze. Either way, the bitters contain no actual bark.

The company itself was formed in 1921 as Angostura Bitters (Dr. J.G.B Siegert & Sons) Limited, but it was not officially known as Angostura Limited until 1992, which it remains today.

To learn more about bitters themselves, check out this great article from bitters.com. To learn how to use bitters in a drink CORRECTLY, contact American Bartenders School and get started becoming a bartender in NYC today!

 

 

 

We have finally done it. The list to end all lists. As the premiere Bartending School in NYC, we thought it was necessary to impart a post that will not only get you more tips while bartending, but will make you everyone’s new best friend. We give you the list of every candy shot and cocktail. The list is broken up into two parts, one with chocolate candy (like the Snickers Shot) and the rest with candy candy (like Bubble Gum or Skittles).

While you can learn some of these at a Bartender School, never before have they appeared all in one place. Sign up for Bartending Classes today at American Bartender School in NYC and you can learn how to master these drinks and keep your customers coming back for more. We will get you a Bartending License and help you find a job!

This list will not only let you relive your favorite childhood treats, but it will also get you and your friends drunk while doing it…

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<p><strong>Created by <a href=”http://www.barschool.com/”>American Bartender’s School</a></strong></p><br /><br /><br /><br /><br /><br /><br /><br /> <p><a href=”https://s12561.pcdn.co/re-experience-childhood-list-candy-shot-cocktail”><img src=”https://s12561.pcdn.co/wp-content/uploads/2015/01/barschool-candycocktails-and-shots.jpg” alt=”Every Candy Shot and Cocktail” width=”672px” border=”0″ /></a></p><br /><br /><br /><br /><br /><br /><br /><br /> <p>

Share this Image On Your Now See These Insanely Awesome Cocktails & Drink Recipes:

Star Wars Cocktails

20 Easy Summer Cocktails

Popular Mobster Drinks

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CHOCOLATE CANDY SHOTS & COCKTAILS

ALMOND JOY COCKTAIL

• 1/2 oz amaretto
• 1/2 oz white creme de cacao
• 2 oz cream

shake

via http://www.barschool.com/almond-joy/

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BABY RUTH BAR SHOT

• 1 oz. Vodka
• 1 oz. Hazelnut Liqueur or Amaretto

Shake and strain into a shot glass. Garnish with 3 peanuts.

via http://www.goodcocktails.com/recipes/mixed_drink.php?drinkID=1409

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BUTTERFINGER COCKTAIL

• 1 1/2 oz butterscotch schnapps
• 1 1/2 oz Bailey’s® Irish cream
• 2 parts milk

Fill glass with ice. Pour Butterscotch Schnapps and Bailey’s into the glass. Fill with Milk. Shake. Serve with sip straw.

via http://www.drinksmixer.com/drink1687.html

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CADBURY EGG SHOT
Layer the following in equal parts into a shot glass:

• De Kuyper Crème De Cacao – Brown
• Warninks Advocaat
• Amarula Cream

via http://www.in-the-spirit.co.uk/cocktails/view_cocktail.php?id=271

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HEATH BAR COCKTAIL

• Cognac
• Coffee liqueur
• Almond liqueur
• Irish cream
• Chocolate for garnish

Fill a shaker with ice, pour in 2 ounces of cognac, add equal parts of a coffee liqueur, an almond flavored liqueur and an Irish cream. Shake it all together and strain it into shot glasses. Garnish with shavings of chocolate.

via http://www.hgtv.com/design/make-and-celebrate/entertaining/heath-bar-cocktail

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HERSHEY KISS SHOT

• 1 part Stoli Vanilla Vodka
• 1 part Bailey’s Irish Cream
• 1 part Kahlua
• 3 parts half and half
• squirt Hershey’s Chocolate Syrup

Pour ingredients into a cocktail shaker with ice. Shake well and strain into a shot glass.
via http://shawhan.net/recipes/Hersey_s_Chocolate_Kiss_Shot-114.html

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JUNIOR MINT SHOT

• 1 oz Peppermint Schnapps
• 1/2 oz Creme de Cacao (Dark)

Shake with ice and strain into shot glass
via http://www.barschool.com/junior-mint-shot-drink-recipe/

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KIT KAT SHOT

• 1 part(s) Creme de Cacao dark
• 1 part(s) Frangelico
• 1 part(s) Baileys Irish Cream

Shake over ice and serve

via http://www.barnonedrinks.com/drinks/k/kit-kat-shooter-8371.html

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M&M’s SHOT

• 1/2 oz. Frangelico
• 1/2 oz. Creme de Cacao

Shake over ice and serve

via http://www.barschool.com/m-m/

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MARS BAR SHOT
Equal parts each:

• 1 Vodka
• 1 Irish Cream
• 1 Frangelico
• dash Cream

Shake over ice and serve

via http://www.droogle.ca/drinks/25518-Mars_Bar_

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MILK DUDS COCKTAIL

• 1 part Godiva, dark chocolate
• 1 part Vodka, caramel

Shake ingredients in a cocktail shaker with ice. Strain into glass.

via http://www.drinknation.com/drink/milk-dud

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MOUNDS BAR SHOT

• 1 oz creme de cacao
• 1 oz coconut rum

Place ingredients in shaker with ice, shake and serve in a shot glass.

via http://www.drinksmixer.com/drink1c5d975.html

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MR. GOODBAR SHOT

• 1/3 oz Grey Goose® vodka
• 1/3 oz Frangelico® hazelnut liqueur
• 1/3 oz chocolate liqueur

Pour all liquors into an iced tin then shake and strain. Last drop a peanut into the shot glass.

via http://www.drinksmixer.com/drinkf198e92.html

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OH HENRY! COCKTAIL
(note: This isn’t the candy bar, but it shares the same name so we thought it was important to include it. Plus, it is a great drink!)

• 1/3 Benedictine. (1 oz Benedictine)
• 1/3 Whisky. (3/4 oz Famous Grouse, 1/4 oz Jon Mark and Robbo Smokey Peaty One)
• 1/3 Ginger Ale. (1 oz Bundaberg Ginger Beer)

Stir well and serve.

via http://savoystomp.com/2009/05/11/oh-henry-cocktail/

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PAYDAY COCKTAIL

• 1 oz butterscotch schnapps
• 1 oz frangelico

Shake over ice. Salt half the rim.

(This one came from a contributor on Facebook.)
https://www.facebook.com/jimvictelio/posts/10152118393095533

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PEPPERMINT PATTY SHOT

• 1 oz Coffee Liqueur
• 1 oz  Peppermint Schnapps
• 1 oz Light Cream

Shake with ice and strain into shot glass

via http://www.barschool.com/peppermint-pattie-shot-drink-recipe/

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REESE’S PEANUT BUTTER CUP COCKTAIL

• ½ oz. Vodka
• ½ oz. Frangelico
• ½ oz. Creme de Cacao (White)
• 2 oz. Light Cream

Shake with ice and strain into Cocktail Glass

via http://www.barschool.com/peanut-butter-cup-drink-recipe/ Continue reading Re-Experience Your Childhood with Every Candy Shot and Cocktail

In honor of the Christmas holiday this week, we’ve put together a list of some Holiday themed drinks that you can whip out if the party starts to get dull.

 

 

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Buttered Toffee Cocktail

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Candy Cane Shot Drink Recipe

Enjoy the same great peppermint taste that you would get from sucking on a candy cane, without the sticky fingers!

1/2  oz Grenadine
1 /2  oz Creme de Menthe (White)
1/2  oz Peppermint Schnapps
Layer in the glass
Shot Glass

 

Of course, if you are looking for a cocktail, instead of a shot, there is also the Peppermint Froth, which is a close cousin of the drink and also uses Peppermint Schnapps. This cocktail was featured on 10news and co-written by our very own American Bartenders School director and bartender – Joe Bruno.

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Pointsettia

This is a great drink for a holiday party that does not have a lot of steps. Your can make either sweet or dry depending on the type of Champagne or cranberry juice you use.

Champagne
Cranberry juice
Fill half with each
build

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Hot Apple Pie

 

Hot Buttered Rum Pic via Flickr

Butter Toffee via Ruthie Hanson on Flickr

Candy Cane via Stephen Nakatini

Pointsettia via Flickr

Apple Pie via Robert Donovan on Flickr

The Tom Collins is one of those drinks that every person should know how to make. It’s not as ubiquitous as a martini or margarita, but is just as old, and if not older! The Tom Collins recipe was first published in 1876 by a man named Jerry Thomas who was a bartender in New York City. The origins of the drink however date before the publication based on a very odd and elaborate game people used to play with each other, and was known as the Tom Collins Hoax of 1874. This seems like an early type of viral sensation, but of course existed way before the internet, or even telephones. Basically, it would go like this:

MAN 1: Have you seen Tom Collins?

MAN 2: Who the heck is Tom Collins?

MAN 1: I don’t know much about him, but he’s been spreading some horrible rumors about you!

MAN 2: Where can I find this guy!?

MAN 1: He’s at ___ bar.

MAN 2: Let’s go get him!!

They would run off to the bar, where MAN 2 would go to the bartender and demand to know where Tom Collins was. The bartender (already in on the joke), would point out some random person and then a big argument would ensue until the whole bar realized what was going on and would erupt in laughter. Then, everyone bought each other drinks. It was definitely an odd time for humor…but definitely makes the name make sense.

The recipe for the Tom Collins is as follows:

1 oz Gin
2 oz sweet/sour
Top with splash of soda
shake
Garnish with a cherry

The classic recipe was made with Old Tom Gin, which is a sweeter type of Gin. This recipe is also close to a Gin Fizz, but the Gin Fizz is supposed to be a little sweeter. The Tom Collins is also served in a high ball glass. Art of Drink gets into the small distinctions between the two in this great post.

 

Thanks to Flickr – Gusilu

 

REPOST from WKBW.com – Original by Clint Davis (WKBW) and Joe Bruno (American Bartenders School)

Let’s face it, you’re probably getting too old for hot chocolate. If you’re looking for a holiday drink that will keep you warm this winter, why not try something a little more spirited?

If you’re 21 or older, of course. Joe Bruno — a cocktail expert and director of the American Bartenders School of New York — says the perfect Christmas cocktail should bring back memories, while also potentially blurring them. “The (drinks) you remember are ones your parents or grandparents made during the holidays,” Bruno said. “Cocktails should be able to hold fast to nostalgia, in order to stand the test of time.” But what makes a great Christmas cocktail? Bruno suggests peppermint as a prime ingredient. “I just equate it with wintertime,” he said. “I guess it could be a metaphor for walking into a warm house after being in the cold,” Bruno said of mint-infused drinks.

One such cocktail he teaches his students includes peppermint schnapps, vodka and simple syrup (sugar boiled in water). A popular garnish for mint-infused drinks is a candy cane or peppermint stick.

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Read the rest of the post at WKBW.com

 

 

 

“Vodka martini. Shaken, not stirred.” Probably one of the most famous lines in cinema. The martini is probably the most famous drink in the world as well. Turns out we’ve got some of the top bars to grab a martini in the world right here in NYC. In honor of our Drink of the Week, and because it’s Friday and you can easily visit any of these bars tonight…here are the top 5 bars to get a martini in NYC.

 

THE DEAD RABBIT

30 Water Street, New York, NY 10004

The Dead Rabbit was recently named one of the top 50 bars in the world by Drinks International. If you’re down in the Financial District, head in for a killer martini. You might also find some live music. Even though they’ve only been around since 2013, they’ve won awards for everything from cocktails to branding and PR.

 

 

 

 

 

 

 

 

 

 

 

 

 

EMPLOYEES ONLY

510 Hudson Street, New York, NY 10014

Although the are currently sporting a Holiday Absinthe Punch, this is a top notch place to grab a martini (They also serve great food.)

 

THE WAYLAND

700 East 9th Street, New York, NY 10009

This fantastic Alphabet City bar has great food, great music, and most importantly great mixologists, like Brian Hawthorne. This means that you can get a fantastic martini anyway you like.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GIN PALACE

95 Avenue A, New York, NY 10009

With a name like Gin palace you know you can’t go wrong. With over 72 kinds of gin on the menu, you’re head will spin before you’ve even had a drink.

 

PEGU CLUB

77 West Houston Street, New York, NY 10012

Their upstairs bar features a tea-infused Earl Grey MarTEAni. This amazing gin martini is combines lemon juice and frothed egg whites. Definitely put this on your list.

 

 

 

This week’s drink is the martini. Easily the most famous cocktail of all time. It is also probably the easiest to make. Vodka (or gin) with a splash of dry vermouth, then garnish with an olive. (Or substitute the olive with an onion and you’ve got yourself a Gibson). There’s dirty, there’s French, or there’s dry. Anyway you shake it, it’s a classic.

The lineage of the martini goes back a ways. In 1863 an Italian company named ‘Martini’ created and bottled vermouth, which may have led to the drink’s name. There is also talks of it coming out of New York City or San Francisco. Either way it’s popularity grew during Prohibition due to the abundance of bootlegged gin and reached it’s fame when James Bond first asked for his martini to be shaken, not stirred. (The traditional way to create a martini is to stir in a glass of ice. A shaken martini is technically called a Bradford.

Our official recipe for a Gin Martini:

Martini glass, chilled
2 oz. Gin
Dash of Dry Vermouth
Stir gently
Strain with a julep strainer.
Olive or lemon twist garnish.

However, if you are feeling crazy, there is also the:

Apple Martini

Black Forest Cake Martini

Candy Apple Martini

Caramel Apple Martini

Cheesecake Martini

Chocolate Martini

Dirty Martini

French Martini

Gummy Bear Martini

Raspberry Martini

Vampire Kiss Martini

Vodka Martini

 

Thanks to Don LaVange for the pic!

Do you like to know when all the Happy Hours are happening? We’ve put together a comprehensive list of the top cocktail bars in NYC who are active on Twitter. These bars like to tweet about special deals, happy hours, seasonal beers on tap, and new cocktails. Following these users will really let you keep on top of whats going on in the NYC bar scene. Don’t worry, we’ve included bars from all 5 boroughs, so no one gets left out! (We also threw a few breweries in the mix!)

Get your mouse clicker finger ready, head to www.twitter.com and get following…

And if you want to visit any of these bars, check out this fancy subway train bar map that Thrillist put together.

Valhalla Bar: @ValhallaBarNYC
The Pony Bar: @ThePonyBar
Captain Lawrence Brewery: @Beer4Molly
Taproom 307: @Taproom307
Gotham Bar and Grill: @GothamBar_Grill
Henry Public: @henrypublic
Fort Defiance: @FortDefiance
Employees Only: (Main Mixologist Steve Schneider) @schneideysense
Death and Company: @DeathAndCoNYC
Saxon and Parole: @Saxonandparole
Gin Palace: @GinPalaceNY
Rattle N Hum: @RattleNHumBarNY
Blind Tiger Alehouse: @blindtigernyc
The Rum House: @rumhouseny
The Backroom Bar: @Thebackroomnyc
2nd Floor on Clinton: @2ndfloorclinton
Booker and Dax: @momofuku
Mayahuel: @Mayahuelny
Pouring Ribbons: @PouringRibbons
Jimmy’s No. 43: @JimmysNo43
Employees Only: @EmployeesOnlyNY
The Summit Bar: @thesummitbar
The Wayland: @TheWaylandNYC
George Keeley: @georgekeeleynyc
169 Bar: @169bar
Huckleberry Bar: @HuckleberryBar
The Counting Room: @thecountingroom
The Shanty: @theShantyBK
Barcade:@barcade
The Drink: @thedrinkbk
Maison Premiere: @MaisonPremiere
The Diamond: @diamondgpt
Barcade Brooklyn: @barcadebrooklyn
Barcade New York: @barcadenewyork
Beer Table (little known bar in Grand Central)@beertable
The Jeffrey: @TheJeffreyNYC
Abilene: @abilene_bar
The Clover Club: @cloverclubny
The 61 Local: @61Local
Dutch Kills Bar: @DutchKillsbar
Apotheke: @ApothekeNYC
Alewife: @AlewifeNYC
Sunswick 35/35: @SunswickAstoria
230 Fifth Rooftop Bar: @230FIFTHRooftop
One Mile House: @OneMileHouseNYC

The holiday season is officially here… which means it is already getting cold in New York City. So, we thought we’d warm things up with the a drink that reminds us of tropical islands and warmer weather. This week’s drink is the margarita.

While the origins are again unknown, most stories cite its beginnings in either Texas or Mexico in the 1940s, which makes sense since the drink’s prime ingredient, tequila, comes from Mexico. Most bar books didn’t even mention tequila until the 1960s, according to Esquire Magazine’s Resident Cocktail Historian, and the Margarita’s official published account wasn’t until the 70s.

There are many different ways to make a margarita, but it is essentially tequila, lime juice, and a sweetener like triple sec. Our official recipe is as follows:

1 oz Tequila
½ oz Triple Sec
2 oz sweet/sour
Salt rim of glass
shake
Garnish with lime wedge

These can be blended or served on ice. Many bartenders substitute the triple sec and sweet/sour with Cointreau. A couple other variations are as follows:

 

Margarita Blue

1 oz Tequila
½ oz Blue Curacao,
2 oz sweet/sour
Salt rim of glass
Garnish with lime wedge

 

Apple Pie Margarita

1 oz tequila
1 oz  Apple  Schnapps
1 1/2 oz  apple juice
2 oz sweet and sour mix
Coat the outside rim of the glass with cinnamon sugar
Shake with ice and strain into a stemmed glass

 

Margarita Cadillac

1 oz 1800 Tequila
½ oz Cointreau
½ oz Grand Marnier
Fill with sweet/sour, salt rim
shake
Garnish with lime wedge

 

Margarita Strawberry

1½ oz Tequila
½ oz Triple Sec
1 oz sour mix
1 oz strawberry juice
Sugar rim of glass
Garnish with lime wedge

 

Thanks Mark H. Anbinder for the pic