Author Archive for willyshine

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The Classic Recipe & Specs of the “Old Fashioned Cocktail”


 

Classic Old  Fashioned Cocktail – Contributed by the “Cocktail Collective”

cropped-Old_Fashioned2.jpgAngostura, white sugar cube, 2 oz Bourbon, Orange & Lemon Peel.

Preparation: Combine all ingredients in a whiskey glass, (dash of club soda to create paste in muddling sugar cube), add ice, stir and garnish with peel(s).

Fancy Free

½ oz Maraschino,

2 oz Bourbon

Orange bitters

Angostura Bitters

Orange Peel


 

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A Story of Punch with Some Recipes


PUNCH

PUNCH4_LowResPunches have been gaining popularity since the release of David Wondrich’s book “Punch The delights (and dangers) of a flowing bowl” since 2010.

Previous bartenders were making just large cocktails and pouring them in a bowl and calling it punch. Unfortunately some still practice this method of anything you put in a punch bowl is deemed a punch when in fact Dr David Wondrich has taught us that a punch in fact has proper technique and rules of thumb to follow. A Punch is meant to be drunk communally as well as it is meant to be stretched out with dilution of some kind so it is less alcoholic. Historically the most important part of making punch is creating the Oleo Saccharum which consist of citrus oil, the peel along with granulated sugar. By peeling the skin of lemon, lime, orange or even grapefruit, adding sugar and muddling them together or letting them sit for a period of time the sugar extracts the oils from the skin and ultimately you have this beautiful citrus sweet paste made up of all the essential oils from the skin. This is the base of punch. Bars prep it in advance in mason jars or cryovac sealed bags as part of their daily and or weekly routines. Punch is also made up of 5 ingredients citrus, sugar, water, spirit, tea or spices.

Most cocktail bartenders today are following the classic methodology taught to us by Dr David Wondrich as well it has become a staple as most cocktail bars carry punch bowls and have punch menus. I have been seeing inventive and different serving vessels for punch for 2-4ppl for example vintage shakers or even old teakettles, which I found fun. Punches are here to stay as they have a proper place in our cocktail history. I think in 2015 you will see more busy bars offering a glass punch at the bar in order to off set the volume. I am sure we will also see more inventive house made variations and recipes as like food it is ever evolving.

Martha Washington’s Rum Punch

Contributed by the Cocktail Collective circa 2010

Serves 5-6 ppl

9oz Appleton White Rum

12oz Appleton “Extra” 12 Year Rum

6oz Grand Marnier

9oz Fresh Lemon Juice

9oz Fresh Orange Juice

9oz Spiced Simple Syrup*

Grated Nutmeg Garnish

Lemon ½ wheels & orange ½ wheels

*Spiced Simple Syrup

1.5 cups Water

1.5 cups Sugar

2 Star anise pods

1 to 2 Cinnamon sticks

4 to 5 Whole cloves

Prep:

Add all the ingredients to a small saucepan. Cook over medium heat, stirring until the sugar fully dissolves. Remove from heat and let stand until cool. Strain, and refrigerate until needed.

Preparation:

If possible combine all ingredients in advance and get cold. Present punch bowl with ice along with the garnish on the side. Pour all ingredients into a punch bowl over a large format 4×4 ice cube and if not cold you could add 2 cups of crushed ice or pebble ice to get to optimal temperature. Garnish with lemon and orange ½ wheels and dust with fresh nutmeg

We’re all aware of the great things our first president accomplished in his tenure. What most do not know is that our First Lady took her duties very seriously as well. She did her best to entertain in a formal style in hopes of representing this fledgling nation as an equal to visiting dignitaries from more established European countries. If this punch is any indication, she was quite the host.

The Cocktail Collective was made up of

Willy Shine, Misty Kalkofen, Eric Alperin, Richard Boccato, John Lermayer & Simon Ford

Jamaican Blue Mountain Punch

Contributed by Willy Shine

Serves 5-6 ppl

12 oz Appleton Estate Reserve

6 oz Sandeman Character Amontillado sherry

3 oz Grand Marnier

6 oz Strong hibiscus tea

Peels of 2 oranges

3 oz limejuice

3 oz superfine sugar

18 oz sparkling water

Grated Nutmeg

Dusting of Blue Mountain Coffee grounds

Orange ½ wheels

Edible orchids as garnish

Instructions:

If possible combine all ingredients in advance and get cold. Start with the peels and the sugar by muddling together and or prepare in advance. Present punch bowl with ice along with the garnish on the side. Pour all ingredients into a punch bowl over a large format 4×4 ice cube and if not cold you could add 2 cups of crushed ice or pebble ice to get to optimal temperature. Garnish with dusting of fresh nutmeg and Blue Mountain coffee grounds orange ½ wheels and edible orchids

The Jamaican Blue Mountain Punch is a celebration to the beautiful big flavors and amazing history of the island of Jamaica.


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The Foundational Recipe & Specs to “The Classic Flip”


Classic Flip – Contributed by “The Cocktail Collective”

NY_Flip_2½ oz Simple Syrup, 2 oz Spirit of Choice, 1 whole egg

Preparation: Combine all ingredients in a shaker tin without ice. Dry shake. Add ice and shake vigorously. Double strain into a chilled flip glass.

Note: When making the classic flip choose an appropriate sweetener to complement your chosen base spirit. I prefer to use demerara simple syrup when using darker spirits such as whiskey, cognac or aged rums.

New York Flip

½ oz Simple Syrup

½ oz Cream

½ oz Port

1 ½ oz Bourbon

1 egg yolk

Garnish with grated nutmeg.


 

 

 

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The Foundation Recipe and Specs to “The Up Shaken Cocktail”


Up Shaken

Traditionally citrus, spirit, sweeten modifier, possibly bitters and/or muddled ingredients.Gimlet

Note: Some examples can easily translate into Down / Shaken.

Preparation: Combine all ingredients in tin, add ice/shake vigorously, strain into a chilled coupe (*or in a rocks glass over ice), Garnish.

Gimlet

1 oz lime

¾ oz sugar

2 oz Gin

shake/strain chilled coupe, garnish lime


 

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The Basic Foundational Recipe & Specs to the Manhattan and the Martini Cocktails


Stirred Up – Contributed by “The Cocktail Collective”
Cocktail: ManhattanManhattan_2

Ingredients: ¾ oz Sweet Vermouth, 2¼ oz Rye Whiskey, 2 dashes Angostura Bitters

Preparation: In a mixing glass combine ingredients over ice. Stir. Strain into a chilled cocktail glass. Garnish with a cherry.

Variants:

Perfect: Split the vermouth between sweet and dry. Inquire as to guest’s preference for a cherry or lemon twist garnish.

Dry: Replace the sweet vermouth with dry vermouth. Inquire as to guest’s preference for garnish.

Cocktail: Martini

¾ oz Dry Vermouth, 2 ¼ oz Plymouth Gin, 1 dash Orange Bitters

Preparation: In a mixing glass combine ingredients over ice. Stir. Strain into a chilled coupe glass and garnish with lemon oil.

Variants:

Dry: Reduce the amount of Vermouth to the specifications of the guest.

Bone Dry: Eliminate Vermouth and bitters. Inquire as to guest’s preferred garnish.

Dirty: Eliminate the vermouth and bitters and substitute olive brine. Garnish with olives.

Gibson: A martini that is garnished with a cocktail onion.


 

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Our Team @ Willy Shine Consulting “Bars, Cocktails, Education & Events”

Our Team is made up of a crew of incredible & passionate people nationwide who wholeheartedly are dedicated to the Hospitality & Service Industry. Please meet the people that make it happen day in and day out and help elevate and push our fine industry forward. We are like minded people with a common goal of setting standards, educating and producing the best our industry has to offer. Give us the opportunity to make your cocktails Shine!


Willy ShineOwner & Director of Willy Shine Consulting

Willy is a well-traveled Willy Shine Head Shothardworking, individual dedicated to the craft and integrity of bartending & our industry as a whole. He has been in the industry for over twenty years and believes and teaches in use the of freshest of ingredients, the finest of spirits and practicing bar techniques passed on to him by his mentors & predecessors. Willy lives by the blueprint of paying forward and educating the next generation on the craft that was bestowed upon him. He applies the use of well-made spirits, the use of classic cocktails as building blocks and the use of proper technique and methodology. He is a devoted educator and humble student of his craft.

Willy Shine will satisfy all of your beverage needs & guarantees to Help You Drink Better”

Willy Shine is an Entrepreneurial Business Man, Founder of Willy Shine Consulting, Husband & Father of Two, On Premise Trade Consultant, Beverage Consultant, Spirits & Cocktail Educator, Cocktail Event Producer, Keen Bartender to all Styles, Judge at Paul Pacult’s Ultimate Beverage Challenge, Liquor.com Advisory Board Member, Beverage Alcohol Resource Judge & Supervisor & BarSmarts Supervisor & Judge


Justin Noel – Contributing Contractor

President/Owner of Closing Time Cocktails Inc. A Beverage and Hospitality Consulting Firm

Justin Noel Photo 1-30-15With over ten years behind the stick, on 4 continents, in over 10 countries, Justin Noel is the epitome of a traveling bartender if there ever was one. Justin started his bar career learning the flair game in the nightclub scene in New York and Europe, before moving on to learning the hospitality side of the industry at the Ritz-Carlton Reynolds Plantation in Georgia. He later move to some of South Beach’s more established venues such as Skybar at the Shoreclub Hotel, Tantra, and was part of the opening staff of the RitzCarlton South Beach, after graduating from college in 2003. From South Beach, Justin went abroad from 2005 to 2008 running cocktail lounges in New Zealand, Australia, South East Asia and Greece, he also worked with several liquor brands as a consultant mixologist and events coordinator. In 2008 he returned back to the states and consulted on several projects in Georgia and Florida upon finally settling back in New York to work with Contemporary Cocktails Inc in opening Pranna.

Justin has served as corporate mixologist or brand ambassador for Bacardi’s B-Live tour and Hennessy for the Hennessy Artistry concert series to name a few. He also has had the pleasure to serve as a consulting mixologist with Contemporary Cocktails Inc. and continues to work with the likes of Dale Degroff, Dave Wondrich, Willy Shine, Steve Olsen and Andy Seymour on local and national branded events.  From 2010 to 2013 Justin opened and owns the cocktail bar 1534, as well as serving as a local brand ambassador for Appleton Estate Jamaican Rum, and later as National Brand Specialist for Bacardi’s Prestige Portfolio. In 2013 he went on to work for Espolon Tequila as National Brand Advocate and created the advocacy program “COCKtail Fights”. In the same year he opened Bleecker Kitchen & Co and Sweetwater Social with good friend Tim Cooper. This venue has garnished local praise from the trade, received positive reviews from both local and national press, and has become an essential bar in the cocktail hierarchy in New York.


Leo DeGroff – Contributing Contractor & Partner of Team Batch Mayhem

New York City based bartender and proprietor of beverage consultancy, Prince Cocktail.

Degroff’s work experiences have ranged from bartending at regarded establishments like BED NY, Pegu Club, and Sweetwater Social to high profile events such as Beverage Alcohol Resource (BAR) Five Day, Ultimate Beverage Challenge, BarSmarts, Food and Wine Classic in Aspen, Telluride Wine Festival, The James Beard Awards, Tales of the Cocktail, the Manhattan Cocktail Classic, Copa Jerez, Art Basel, South Beach Wine & Food Festival, Las Vegas Nightclub and Bar Show, New York Bar Show, and World Cocktail Week events for The Museum of the American Cocktail.  During his stint with Steve Olson and Andy Seymour for the consultancy aka Wine Geek, Degroff sharpened his skills for event coordinating and restaurant management, including training bartenders/barbacks, assisting in creating cocktail programs, and budget planning.  Utilizing his affinity for technology, Degroff has been able to translate and draft his ideas of efficient bar concepts for specific spaces using graphic design.  Taking his work on the road in 2014, Degroff was invited to consult on Jimmy’s Bodega Aspen, a restaurant attempting the fastest known opening in just sixteen days.  Along with the owner and long time friend Jimmy Yeager, they created a world-class bar program that was quickly recognized as one of the top twenty new bars in the west and southwest.  Degroff also serves as Production Coordinator for Ultimate Beverage Challenge with Paul Pacult and Assistant Coordinator for BAR Five Day with Andy Seymour, Dave Wondrich, Paul Pacult, Steve Olson, and Dale Degroff.  He is also part of the back of house team for Pernod Ricard USA’s BarSmarts

Education has been on the forefront of Degroff’s career and the desire to learn has taken him all over America and the world, including Oaxaca, Mexico; Cusco, Peru; Seville, Spain; the Philippines; Ireland; and Havana, Cuba for first hand experience of distillation in each country’s respective spirits, culture, and bar scenes.

Degroff is a graduate of BAR, an award-winning comprehensive training course in spirits and mixology, and currently resides in the Alphabet City neighborhood of Manhattan with his fat beagle.


Borys Saciuk – Contributing Contractor & Partner of Team Batch Mayhem

A Leader of Men! An extremely talented, very wise & respected industry professional based in San Francisco.

6Borys is a hospitality professional who has thrived in the drinks business for over 20 years.   Initially a certified sommelier, his experience now runs the gamut from dive bars to 2 Michelin Stars, and from shaking cocktails at Burning Man to the likes of 15 Romolo.

In addition to his dynamic and distinguished career in hospitality, Borys also enjoyed several years on the brand side of the beverage industry. In this role, he collaborated on the organization and execution of countless trade events across the United States and around the globe.

In 2014 Borys joined The Bon Vivants and returned to bartending as a part of the Trick Dog team. Currently, he is serving drinks at ABV in San Francisco with a smile.

Also recognized as a cocktail competition judge and presenter during spirits industry-related events, Borys is a beverage consultant specializing in the planning and execution of bar service for large-scale events.

When Borys isn’t working, he is hunting down old liquor bottles and hoarding antique cocktail recipe books, or daydreaming of golden karaoke microphones and listening to NPR.


 

 

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