SCHOOL OF MIX MARCH MADNESS!

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SCHOOL OF MIX MARCH MADNESS! Classes will be filling up fast, so make sure you get in while you can..

**PRO MIXOLOGY COURSE – NEW MARCH SPECIALS**
(REGULAR COURSE PRICE: $525.00)

“DEAL OPTIONS TO CHOOSE FROM:”

DEAL #1: – $350.00

– There is a 3 Month Deadline to finish course.

DEAL #2 – $420.00 INCLUDES BAR KIT

– Bar kit contains: pour spouts, bar matt,metal & glass shaker cups, wine crank, bar blade, bar towel, strainer
– There is a 3 Month Deadline to finish course.

DEAL # 3: – 2 FOR 1 DEAL – ($525.00 Regular Price)

– Join with a friend and split the $525.00 Course fee between the two of you. (works out to $262.50 each)
– There is 3 Month Deadline to finish course.

FINE PRINT:

*Above deals do not include Serving It Right Certificate.

**Course must be started by March 31, 2013 – Student would have 3 months from their start date to finish course.

( Extension Training fee can be purchased if student hasn’t completed course by the 3 month deadline)

HURRY AND SIGN UP – DEAL ENDS MARCH 31ST

CALL TODAY – 604.738.1446

Flaming Sambuca

Sambuca is one of my favorite liqueur. First – I like sweet anise flavor and taste of it. Second I like very much to ignite sambuca on saterday night and go to the club.

Step 1.

Prepare some equipment, which you can see on foto.

Step 2.

Put 3/4 – 1 oz (20 – 30 ml) of sambuca in the snifter and 1 dash of coffee liqueur (I use Kahlua).

Step 3.

Rotate snifter some times and set on the fire. Continue to rotate snifter. Please operate VERY carefully.

Step 4.

Pour the flame in old-fashioned glass.

I think it is beautiful.

Step 5.

Extinguish a fire in this way:

Step 6.

Place snifter over straw:

Drink a hot sambuca (warning! very, very hot sambuca may cause of burn…) And inhalate from a snifter. Enjoy!


All hale ‘The Bloody Ceasar’

My Favorite!
You know your Canadian when!
I ❤ Ceasar! The secret is the CLAM!

History

The cocktail was invented by bartender Walter Chell at the Owl’s Nest Bar in the Calgary Inn (now Calgary Westin Hotel) in Calgary, Alberta in 1969, to accompany the opening of a new restaurant, Marco’s.[citation needed] In its original form, it contained tomato juice and mashed clams; Clamato had only just been released (with the assistance of Chell) by the Mott’s company that very year, and was not yet widely known or available.
Starting in 2002, Mott’s began marketing pre-mixed Caesars in twelve-ounce bottles.
Variations can include substituted or added ingredients, like salt and pepper, cayenne pepper, horseradish, or lemon juice, seasoning salt or lemon pepper (rather than celery salt), a garnish of dill pickled cucumber, spicy pickled green bean or asparagus. Occasionally a prawn (especially in seafood restaurants) or crisp bacon is used as a garnish. Other names for a Caesar include Bloody Caesar, Canadian Caesar, Salted Caesar, and Clamdigger.

Ingredients:

1 1/2 oz vodka
4 oz clamato juice
2 dashes Worcestershire sauce
dash of Tabasco sauce
celery salt
lime wedge
pepper to taste
celery salt
celery stalk for garnish
Preparation:

Rim a highball glass with the juice from the lime wedge and a combination of celery salt and salt.
Add the vodka and clamato juice.
Season with pepper, Worcestershire and Tabasco sauces to taste.
Stir well.
Garnish with a celery stick.

Salty Dog

Salty Dog

1 oz grapefruit juice
1 oz Vodka
1 tsp salt

In a shaker, add Vodka and grapefruit juice. Stir and serve over ice in salt-rimmed rocks glass.

A Salty Dog is a cocktail containing vodka or gin and grapefruit juice, served in a glass with a salted rim. The main difference between the Salty Dog and the Greyhound is the salted rim.

I have even seen this classic cocktail in martini form with hints of rosemary on a few lists. Yessss, why not!!!

In homage to my pal Shannon LePalm who taught me the craft of bar tending back in the day. One of his favorite drinks was a greyhound and the Salty Dog is virtually the same.

Getting back to basics is what September is all about and The School of Mix is offering $50 off tuition for all bar tending classes for the remainder of the month. Get in touch with us if you have any questions about our school or to register. info@schoolofmix.com.

Dark N’ Stormy……

It seems fitting today to put up a recipe for this classic cocktail.

A Dark and Stormy (or Dark ‘n’ Stormy) is an alcoholic highball style cocktail popular in many British Commonwealth countries, such as Australia and Bermuda. It consists of dark rum and ginger beer over ice. The local rum is usually used, for example, Bundaberg in Australia or Goslings in Bermuda.

Dark and Stormy

2 oz Gosling’s Black Seal Rum
6 oz Ginger Beer

Pour rum over ice in a highball glass, add ginger ale, and stir.

NOTE: You can substitute any dark or spiced rum and lime wedge for garnish if desired.

No better way to spend a rainy day by the fireplace then with a delicious cocktail. Cheers.

Summer is coming!! Patio’s are goin’ to start poppin’ off!

Summer cocktails are a MUST!
Summer’s here, and that means it’s time for frosty cocktails and outdoor bars. But not all icy drinks are created equal: A couple of your after-work favorites can be equivalent to a whole day’s worth of calories—or a nice big piece of cheesecake. Here’s where some summer favorites stack up on the health scale. (The most calorific drink may surprise you.)

6. Daiquiri. A frozen strawberry daiquiri, made from strawberry schnapps, rum, lime juice, sugar and strawberries, contains about 220 calories. Using a prefabricated mix or fruit juices will boost the calorie count even more, says Jackie Warner, a fitness trainer and the star of the Bravo network’s “Work Out.” “You really want to not combine juices with liquor, because juices are loaded with sugar, and then liquor has alcohol sugar, so you’re loading the sugars together,” she says.

5. Mojito. The classic mojito—a mixture of lime juice, sugar, mint leaves, rum and soda—will run you about 242 calories, according to cookinglight.com. Rum is already a little more calorie-heavy than other liquors, so Warner suggests asking for a sugarless mojito to up the health value. “People would be shocked how tasty it really is,” she says. “And the hangover the next day is much, much less.” (A big dose of sugar can contribute to your morning-after headache.)

4. Mint Julep. You don’t need a straw hat or a horserace to drink a mint julep. But the concoction of bourbon and mint-and-sugar syrup might set your diet back. One glass contains about 472 calories, according to allrecipes.com.

3. Piña Colada. If you like piña coladas, watch out: the rum, pineapple juice and cream of coconut drink can contain up to 650 calories. Using crushed pineapple, fat-free ice cream, sugar-free syrup and Splenda will make the drink significantly healthier, although maybe a little less fun.

2. Mudslide. A 12-ounce frozen mudslide—made with vodka, Kahlua liqueur, Bailey’s Irish Cream and vanilla ice cream—tastes like an alcoholic milkshake and is just about as unhealthy. It has 820 calories and 27.2 grams of fat, according to drinksmixer.com. That’s equivalent to a Carl’s Jr. Loaded Breakfast Burrito or two 44-ounce soft drinks and would eat up more than half of a 1,500-calorie-a-day diet.

1. Margarita.Jimmy Buffet fans might not be too happy to hear it, but Margaritas may be the summer’s least healthy drink. If you use a sugar-saturated Margarita mix, add tequila or Triple Sec, and then pour the drink into a salt-rimmed glass, the result could set you back 850 calories, Warner says. “That’s insane,” she says. “I would much rather have a slice of cheesecake.” (Margaritas prepared from scratch can have half as many calories.)

But there’s hope for the thirsty partygoer: Warner recommends opting for lower-calorie options, like a vodka mojito, or cutting back on unhealthy mixers like juices or sodas. “You can get sugar-free mixers or anything diet,” she says. “You can get diet tonic [water] now, so you can add a little spritz of tonic and you can add lemons. There’s all kinds of ways to flavor it with no calories whatsoever.” Her drink of choice? A vodka on the rocks (115 calories). You could also go with a simple glass of rosé, which only has 105 calories and is probably cheaper than a frozen drink, too.

Back to School Hot Deals!

Time to get in the MIX!
We can help you with a little savings through September at the
School of Mix!

Back to School Special All of September 2009!!!!!!!!
Save $50 On Enrollment!!!!!!! $424 is NOW $374!!!!

We’ll give you a ride on the Purple School Bus!

The Purple School Bus:

1 shot Chambord® raspberry liqueur
1 shot gin
1 shot vodka
1/2 shot silver tequila
1 shot triple sec
1 shot light rum
1 splash sweet and sour mix
Top off with Sprite® soda

Don’t Sleep on this deal!

The Margarita!


Origin of the Margarita

A blended margarita
There are many stories about who invented the margarita and why. The following are perhaps the most commonly repeated tales of the creator of the margarita cocktail:
Sammy Cruz, 1948
According to the promotional flyer for the legendary Balinese Room in Galveston, Texas, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee in 1948.
The Balinese Room was opened in 1941 and was Texas’s finest nightclub with A/C, casino gambling, superb food and drinks, and stellar entertainment until the Texas Rangers finally shut it down in 1957.
Barman “Willie” from Mexico City, 1934 in the employ of the Melguizo Family
Marguerite Hemery lived in the Rio Grande Valley since the 1930s and went to a restaurant in Matamoros called Los Dos Republicas. She was friends with the owner and, as the story goes, his bartender composed a special drink for her.
Los Dos Republicas @ americantourassociation.com
Danny Negrete, 1936
Ratios: 1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice).
According to Salvador Negrete, the son of Daniel Negrete, the family story goes that Daniel opened a bar at the Garci Crispo hotel with his brother, David. The day before David’s marriage, Daniel presented the margarita as a wedding present to Margarita, his sister-in-law.
It was a combination of one-third Triple Sec, one-third tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand-crushed ice. [1]
Enrique Bastate Gutierrez, early 1940s
Gutierrez, who lived in Tijuana, Mexico, boasted to have created the Margarita as a homage to actress Rita Hayworth, whose real name was Margarita Cansino.
Other versions of the story claim the Margarita was indeed named after the actress, but in the 1930s, before she adopted her screen name. As a teenager, Margarita Cansino worked as a dancer at the Foreign Club, in Tijuana, where she supposedly inspired a bartender.
Francisco “Pancho” Morales, 4th of July, 1942
A bartender, Pancho Morales invented the margarita on July 4, 1942, at a Ciudad Juárez bar named Tommy’s Place. Supposedly, a woman requested a Magnolia (brandy, Cointreau, and an egg yolk topped with Champagne). Morales was a little fuzzy on the recipe; he improvised and his ersatz creation was a big hit. [2]
Margaret Sames, December 1948
Ratios: 2:1:1 = 4:2:2 (50% tequila, 25% Triple Sec, 25% fresh lime juice).
Sames, who created the drink at her Acapulco bar, gave the reason of being “close with a lot of famous hotel and restaurant people” in introducing the margarita. [3]
Sames used one part Cointreau, two parts tequila and one part lime juice for her margarita. Knowing that most people drank tequila preceded by a lick of salt, she chose to garnish her cocktail with a rim of coarse salt.
Sames moved to El Paso, TX in 1958 where she was well known for her lavish parties. In 1982 she appeared on NBC’s Today show demonstrating the proper way to make a margarita.

Event: SOM