27. May 2011 by Dan.

The Old Fashioned is one of our most popular cocktails, and for good reason:  we make them properly and to each customer’s specifications.  Brandy is arguably the most common choice for the base in Wisconsin, but the traditional liquors are whiskey or bourbon.

If you are a fan of this libation, there are a couple of variations you might want to try.  One is Jim Beam’s Red Stag, which combines the corn and oak flavors of aged bourbon with black cherry.  It makes for a richly flavored cocktail without making it too sweet.

A newcomer that works well in this drink is Jack Daniel’s Honey Whiskey, a blend of their proprietary honey liqueur and Old No.7.   The end product delivers a rich whiskey flavor with a soft finish.

If you stop by and let us make one of these for you, you might discover a new favorite.

Special note:  This week marks the one year anniversary of our Bear Trap Inn Bartender’s Blog, and I’d like to thank my bosses Richie, Liz, and Andy, and all of my imaginary readers for your support in this enterprise.

Your favorite bartender,

-Dan

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19. May 2011 by Dan.

Here is a picture of our friend Cami, visiting us at the bar.  She’s fairly representative of our customer base…intelligent, friendly, comfortable in social situations.  I guess that’s why even first time Bear Trap visitors quickly engage in conversation with other patrons, easily sharing stories of common experiences in the northwoods.

Part of a bartender’s job is to encourage interaction among customers and to help create the kind of environment you’re looking for, and  frankly it’s pretty easy to do here.  We know you can drink and eat at home.  But we also know you can’t get the Bear Trap experience anywhere else, and we’re eager to have you join us.

Your favorite bartender

-Dan

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13. May 2011 by Dan.

I like the sound of this one.  Raw.  Dangerous.  Manly.

The Rusty Nail is actually a pretty balanced cocktail, and it’s not dangerous unless you abuse it.  And the last customer I made one for was a woman who didn’t look very manly at all, though she did have two of them.

The formula is simple.  Two parts Drambuie and three parts blended scotch stirred on ice in a rocks glass seems to work for most customers.  A lemon twist is the traditional garnish.  I use Dewar’s for this drink unless the customer calls for something else.

Drambuie, the modifier in this libation, is a scotch-based liqueur whose name is a derivation of the Gaelic an dram buidheach, which means “the drink that satisfies”.  The secret ingredients  are allegedly several scotch whiskies infused with heather honey, saffron, anise and nutmeg.  The original eighteenth century recipe is said to have been traded for aid by Prince Charles Edward Stuart in a failed attempt to regain the throne of England.  Like a lot of cocktail lore that story is probably horse feathers, but the honey and spices theory sounds about right.

You may also come across a drink called the “Flaming Drambuie”.  Here’s how to make that one:  Don’t.  Never try to set your drink on fire.  You could end up telling an embarrassing story to the triage nurse in the ER,  and there’s certainly no point in burning the alcohol out of your cocktail.

Your favorite bartender,

-Dan

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6. May 2011 by Dan.

Please allow me to introduce the newest member of the Bear Trap management team, Ryder Suarez.  Ryder is the firstborn child of co-owners Richie and Elizabeth Suarez, and the nephew of co-owner Andy Hammes.  Ryder is about as lucky as boy can get…he’s joined a family that loves him, and he’s going to grow up in the Northwoods, the best of all possible places to live.  His parents and his Uncle Andy will be great role models, and in spite of the untoward influence of Uncle Dan and his colleagues, I’ll bet he turns out to be a fine man.

Your favorite bartender,

-Dan

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