Your Bar Concept

3 Pre-Valentine’s Day cocktails

It’s never to early to celebrate or drown your sorrow .

I like to start celebrating any important date way before the actual date. We mixed some special drinks just for this occasion. A per-festive cocktail selection made with “love” in mind.

Don’t forget, the most important thing is to love yourself. So, feel free to treat yourself with any of the following cocktails.

Let’s get to it.

If you feel overwhelmed by the techniques or terms that we are using check out the free course on bartending.

Let’s get to it!

Lost and found

Ingredients

50 ml pineapple juice
25 ml lime juice
1 egg white
50 ml whiskey
Garnish: orange twist

Tools

Shaker
Coupe glass
Cocktail strainer
Tea strainer
Jigger

The how to

In your shaker add the whiskey, egg white, pineapple juice, lime juice. Shake well without ice to create a foamy texture.
After the foamy texture is achieved add ice and shake well again, until chilled.
Double strain the mix in your glass with no ice.
Squeeze the oils from your orange twist on top of you glass and rub it around the rim and drop it in the glass.

Night’s kiss

Ingredients

50 ml vodka
25 ml simple syrup
50 l lime juice
50 ml orange liqueur
50 ml cranberry juice
2 dashes orange bitters
Ice
Garnish: lime wheel/ lime/lemon peel twist

Tools

Shaker
Jigger
Martini/Coupe/Rocks glass
Cocktail strainer
Tea strainer

The how to

In your shaker add the vodka, simple syrup, lime juice, liqueur, cranberry juice, bitters and ice.
Shake well.
Double strain the mix in your serving glass with no ice. (if you serve in the rocks glass you can add ice but it’s not necessary)
Garnish is optional but you can always add a lime wheel to the rim of the glass to keep it classy

Love bites

Ingredients

75 ml white wine
50 ml peach liqueur
25 ml raspberry syrup
Ice
2 lemon wheels
1 orange wheel
3 raspberries
Garnish: Mint leaves

Tools

Wine glass
Bar spoon
Jigger

The how to

We build this in your glass.
Alternatively add ice and the lemon, orange wheels and raspberries.
Add your wine, liqueur and syrup. Stir well with your spoon.
For a pop of colour add the mint leaves in the glass close to the rim.

3 Jello Cocktails

What we can use:

Gelatine sheets: 4 gelatine sheets are the equal of 1 tablespoon of gelatine powder.

Flavoured gelatine is always an option. Instead of making the clear gelatine taste with syrups and juices you can just use one that has a taste. We like being extra so we will add to it anyway.

The way to make the gelatine will differ from one brand to another so make sure you are reading the instructions and adapt the way you are preparing the gelatine.

We will use warm water to do our mixes and Jell-o flavoured gelatine.

Boozy Gummy bears

Ingredients

85 g Cranberry gelatine ( 1 pack of 3 ounce)
120 ml vodka
120 ml cold water
240 ml warm water
Fine cut pieces from 7 strawberries

Tools

Gummy bears forms
Spoon
Measuring cup
Pot

The how to

First we will warm 240 ml water, make it simmer. Add the gelatine to the pot of warm water and start stirring until you see the gelatine dissolving.

Gradually add the vodka and stir again. To complete the process add the cold water and the small fruit pieces.

Stir well and start pouring them in the forms. Leave them rest for 1 hour outside the fridge and put them in the fridge for another 1 hour and 30 minutes.

Gummy shots

Ingredients

85 g pineapple gelatine ( 1 pack of 3 ounce)
120 ml rum
120 ml cold water
240 ml warm water
2 teaspoons of edible glitter

Tools

Jello shot cups & lids (forms)
Spoon
Measuring cup
Pot

The how to

First we will warm 240 ml water, make it simmer. Add the gelatine to the pot of warm water and start stirring until you see the gelatine dissolving.

Gradually add the rum and stir again. To complete the process add the cold water and the edible glitter.

Stir well and start pouring them in the forms. Leave them rest for 1 hour outside the fridge and put them in the fridge for another 1 hour and 30 minutes.

Tipsy popsicle

Ingredients

85 g orange gelatine ( 1 pack of 3 ounce)
150 ml whiskey
90 ml cold orange juice(no pulp)
240 ml warm water
2 teaspoons of cinnamon

Tools

Small Popsicle form
Spoon
Measuring cup
Pot

The how to

First we will warm 240 ml water, make it simmer. Add the gelatin to the pot of warm water and start stirring until you see the gelatin dissolving.

Gradually add the whiskey and stir again. To complete the process add the cold orange juice and the cinnamon.

Stir well and start pouring them in the forms. Leave them rest for 1 hour outside the fridge and put them in the fridge for another 1 hour and 30 minutes.

All about Absinthe

Let’s learn more about this green magic position that “makes” you see fairies that also taste and smell like coughing syrup.

What is Absinthe?

It is considered a distilled, highly alcoholic beverage, an anise-flavoured spirit derived from botanicals, including the flowers and leaves of grand wormwood, together with green anise, sweet fennel, and other medicinal and culinary herbs.

It originated in the canton of Neuchâtel in Switzerland in the late 18th century and the first use of the drink was not “for pleasure”, it was considered a medicine.

A lot of people will say this is a liqueur, but in the bottling process of the drink they are not adding sugar, therefore it is a spirit.

It is commonly referred to in historical literature as la” the green fairy” and here starts the history of “you will see fairies”.

Absinthe traditionally has a natural green color(this color is sometimes enhanced artificially) but may also be colorless.

Types of Absinthe

Swiss or French absinthe is considered the traditional type of absinthe.
- How is made:
  - Slowly distilling alcohol with the botanicals( flowers and leaves of grand wormwood, together with green anise, sweet fennel, and other medicinal and culinary herbs) and then coloring the nearly-done spirit naturally with additional herbs.

Czech- or Bohemian style absinth, spelled without the ‘e’,
- How is made
  - Similar to flavored vodka or whiskey. This is the “like liqueur type of absinthe (mixing a base alcohol with flavorings, coloring and sugar)

What is Absinthe’s Alcohol Content?

This depends on which brand you choose to have. You can find drinks between between 45–75% alcohol by volume, or are 80-150 proof.

Why so much controversy around it?

In less words: lack of information.

Absinthe was considered to have a hallucinogenic effect so it was voted dangerous. It was associated with a lot of crimes and bad behaviors, but then again if you drink your mind off, bad this will happen. Lack of information and most probably an interest in making money by other parties, (keep in mind in France for example, absinthe was more popular than wine, which did not sit well with the wine industry), made absinthe the back sheep of the alcohol industry. This resulted with a ban in the majority of the countries and decrease in popularity in the ones that didn’t take the drink out of the market.

After more studies, the ban on absinthe was lifted and the revival of absinthe began.

How Do You Drink Absinthe?

The most common way to drink it is to place a sugar cube on a slotted spoon over your shot and slowly pour cold water over until the sugar cube dissolves. This creates a milky white cocktail that is a bit diluted but still tastes like absinthe. This milky color happens when the absinthe contains anise oil and it happens because the oil is not combining with the water.

A similar way but “fancyer” starts the same, you have the glass of absinthe and your fancy spoon but this time the sugar cube is soaked in a drop or two of additional absinthe, lit on fire, then dropped into the glass. This causes all of the absinthe to ignite before it’s doused with a shot of water.

And we should not forget about absinthe Cocktails. You can go with the classics like the Sazerac or Death in the Afternoon or make your own.

3 Smokey cocktails

Let’s try something new and tasty.

For this you should read on how to make your smoky flavoured juice and some fancy smoked ice. This will add a new twist to your cocktails and make them stand out!

Let’s get to it.

If you feel overwhelmed by the techniques or terms that we are using check out the free course on bartending.

Let’s get to it!

Smokey Smokey

Ingredients

50 ml honey whiskey
2 dashes orange bitters
15 ml Campari
1 rosemary sprig
Smoked ice cubes & big smoked rock for presentation
Garnish: orange peel

Tools

Shaker
Cocktail strainer
Tea g board
Lighter strainer
Cutting board
Rocks glass

The how to

First set one of the rosemary branches on fire and make it smoke. No flame needed. Put the branch on your cutting board and place the glass on top so it will capture the smoke.

In your shaker add the whiskey, bitters, Campari and ice. Shake well. Double strain in your glass over the big rock. Squeeze the oil from the orange peel on top of the glass and dump in.

Foggy read

Ingredients

50 ml vodka
75 ml smoked pomegranate juice
15 ml lime juice
Ice
Garnish: lime wheel, mint leaves & pomegranate seeds

Tools

Shaker
Cocktail strainer
Tea strainer
Collins glass

The how to

In your shaker add the vodka, lime juice, pomegranate juice and ice. Shake well. Double strain in your glass over ice. Be extra with your garnish!

New island

Ingredients

75 ml rum
50 ml smoked apple juice
1 cinnamon stick
Smoked ice
Garnish: apple slices

Tools

Shaker
Cocktail strainer
Tea strainer
Coupe glass

The how to

In your shaker add the rum, apple juice, and the cinnamon stick( broken in half). Add ice and make sure you shake well. Double strain in your glass over your smoked iced. Garnish with your apple slices.

A vegan life- Interview

This subject has a lot of controversy to it. To make it easier let’s define some terms.

A vegan– is the person who follows the practice of veganism. From my understanding this means restraining from eating meat and using products that, in their process of being made, harmed any animals. So, this includes, using vegan shampoo, vegan eye cream, vegan clothes and so on.

A vegetarian– is the person who follows the practice of vegetarianism. Why is this different from veganism? Well, some vegetarian people still eat animal products even if it is not their meat. Some will eat cheese or eggs, some will even have fish. For example a vegetarian will eat honey but a vegan person will say no to it, because it comes from an animal.

Plant based diet– this is not a practice. This is something that people choose to feel healthier after eating. Some will use it to lose weight and some will use it because of dietary restrictions. At the core of a plant based diet is a vegetarian mindset, but people will still have meat or other animal products if they feel like it.

I decided to find more about how it is to be vegan. So I asked Mark some questions about his life and how he goes about being a vegan.

I met Mark during my time working for Vermaat in one of the Booking.com offices, he is a 40 years old funny guy full of life with a hint of “whatever” in his attitude. .

He moved to Amsterdam in 2017 with his partner. They are living in the suburbs where they have a garden and a dog. Mark says: “I love Indian food (or the western versions of it) and really need to learn to make vegan versions.”

Now, let’s find out more about how it is to be vegan.

1. When did you realise that you want to make a change and what made you change?

“It was the night before a funeral, and I guess I was feeling a bit more emotional than usual. I couldn’t stop thinking about the origins of my food, and eventually couldn’t finish it. I met my partner who joined my journey from vegetarian to vegan.”

2. How was your transition and what would you advise people that want to switch to do to make it easier?

“The UK was already pretty good for vegan food. The Netherlands less so. Since moving here, it’s been a challenge. I think it’s important to do your best and not criticise yourself for mistakes as long as you’re on the right path.”

3. Do you think it’s possible to be vegan on a budget?

“Absolutely. Perhaps pre-prepared meals aren’t as abundant in choice, but if you’re willing to cook, I’m pretty sure vegetables are cheaper by weight.”

4. The most asked question- Where do you get your protein?

“I hear lentils are good, and I love dhal.”

5. Is being vegan referring only to the way you eat?

“I understand veganism is defined as reducing harm to animals, so there’s a lot of scope from clothing to communicating the message.”

6. What is one thing you wish people would know about being vegan?

“It’s about reducing harm and no one is perfect. Also, pushing people aggressively will make them defensive.”

7. Do you think there will ever be a period of time where we see a majority of people going vegan?

“I think we’ll swing back and forth a bit, like politics, but eventually it’ll be accepted as normal.”

8. What is your opinion on lab made “meat”? Would you give that a try?

“I think a lot of vegans will be critical of this, but I grew up with meat and I still see it as an easy source of nutrients. If they can produce meat without the harm, I’m all for it.”

9. Did this affect your dating life?

“It actually improved it. I will date non-vegans, and it gives me something in common to discuss with vegans. I’ve only seen a couple of “carnist only” profiles.”

3 Vegan Cocktails

Being vegan is more than avoiding meat. You have to be careful in what you eat, drink, use on your skin, etc. You can read more about a vegan life here.

We made 3 delicious vegan cocktails, because being vegan doesn’t mean you have to be boring or tasteless. In truth, the majority of cocktails are vegan, the only thing is that you need to keep an eye open, maybe you will find that in your county the ingredients are not 100% vegan.

Let’s get to it.

If you feel overwhelmed by the techniques or terms that we are using check out the free course on bartending.

Whiskey berry

Ingredients

50 ml whiskey
5 raspberries
1 strawberry
25 ml fresh lime juice
25 ml apple juice
Ice: cubes & big ice cube(for serving)
Garnish: 2 raspberry & mint leaves

Tools

Shaker
Cocktail strainer
Tea strainer
Rocks glass

The how to

In your shaker add the raspberries, lime juice, strawberry, apple juice and whiskey. Add ice and shake well. Double strain over your big cube of ice in your glass and garnish.

Frozen T

Ingredients

50 ml rum
25 ml coconut rum
75 ml pineapple juice
75 ml mango juice
50 ml orange juice
25 ml cranberry juice
Ice
Garnish: 2 pineapple leaves & maraschino cherry

Tools

Blender
Margarita glass

The how to

In your blender add ice, the rums, pineapple juice, mango juice, orange juice. Blend until smooth. In your glass add the cranberry juice on the button, pour in your mix and garnish.

Boozy pink lemonade

Ingredients

50 ml vodka
25 ml fresh lime juice
5-7 raspberries
5 Mint leaves
Soda water
ice
Garnish: lemon wheel

Tools

Shaker
Cocktail strainer
Tea strainer
Muddler
Bar spoon
Collins glass

The how to

In your glass add the mint leaves and press them with your muddler, gently. In your shaker add the vodka, lime juice and raspberries. Add ice and shake well. Add ice to your glass and double strain it to your glass. Add your soda water and stir. Garnish with your lemon wheel.

How to benefit from the Corona crisis

Yes, you can benefit from this crisis. Creativity is the limit and with a “will do” mindset you will be unstoppable.

In my recent trip to Germany I saw a difference in how they manage their businesses in comparison to The Netherlands.

There were some regulations in The Netherlands on what a bar, restaurant, cafe should have but they weren’t as drastic. As an owner you can make the rules for your place so a lot of them did. In the beginning you had to pay from 2 to 5 euros for the “extra cleaning measurements”. Now isn’t this a lot of bullish? The place where you go to eat, drink, and have a desert is supposed to be clean and well maintained! You basically paid for the use of the disinfectant. This didn’t last long, because people complained and rightfully so.

Another difference from Germany is the mask enforcement. You have to wear your mask if moving in the restaurant(coming in, going out), going from your table to use the toilet. The waiters and bartenders, the chefs in open kitchens are wearing them as well. They have masks or face shields. I find face shield friendlier, you do start missing people faces.

I was surprised to see how fast people compiled with the rules in Germany. They do have their anti-Corona supporters, but we are not here to discuss this(worth mentioning tho, cuz in today’s society you have to be very specific not to get bashed around and even then you will get some hate).

Coming back to: how to profit from corona. Here are 3 ideas.

1. Have personalized masks, face shields- corona apparel.

It is part of your uniform so it will be nice to see a nice designed mask with your establishment’s name or logo rather than wearing a surgical mask.

You show your effort in being sustainable. Check here why is this so important and how to do it so your profit can increase.

Invest in your image and team.

2. Enforce time slots for your guests

This was the most interesting thing that I had experienced while in Germany. When you make a reservation or just come to a place without one they inform you that you have two and a half hours for your stay.

It’s a genius idea. This way you can ensure you have a constant flow for your tables, especially for a busy place.

Exceptions can apply for big groups or guests with certain needs, like organizing a business meeting. For this thing you will get a call before anyway so you will be prepared.

3. Grow your image

People are more aware now than ever if a restaurant, bar, cafe is clean, shining with small sparkles like the ones in cartoons.

Grow your image and reviews by displaying this. Be as fast as possible, clean and disinfect the tables, chairs, and keep an eye on the details. Make sure you clean the salt and pepper shakers as well, everything that was touched.

If you have more ideas, write them down, I am eager to learn more.

Please keep in mind that all this is written from a personal perspective and personal experiences!