27. July 2011 by Dan.

Some of our servers have been wearing sequined tops on Saturday night, and, as you can see from this photo, some of our customers have too.   I like the idea of Sparkly Saturday because it reflects the festive attitude that frequently pervades that night. Martinis and Old Fashioneds are popular, steaks are sizzling, the aroma of freshly roasted prime rib fills the air…how could it not feel like a celebration?

The gentleman in the photo and I are not likely to be wearing sequins any time soon, and you don’t have to either, but we can all benefit from the therapeutic effect of a Saturday night at the Bear Trap.  The weekend is coming up, make your plans now.

Your favorite bartender,

-Dan

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22. July 2011 by Dan.

In a land where wintertime low temperatures are commonly minus twenty-three degrees, it’s probably not prudent to complain if it gets too warm in the summer.  But it has been pretty toasty here lately, and it got me thinking about Shandy.  In the US, that term usually refers to a beverage made of equal parts of beer and lemonade, served well chilled to deflect the Sun’s assault while minimizing alcohol content.

I was surprised to learn that versions of the drink have been consumed around the world for several hundred years.  In England it was originally called shandygaff, which was probably the genesis of the US version.  A weaker formula of about ten parts lemonade to one part beer is a traditional libation during Chinese New Year, and it’s commercially available in Malaysia under the brand names Angler and Jolly.  In Germany it’s called radler, in the Caribbean it’s usually made with ginger beer instead. In other locales seltzer or lemon-lime soda are substituted for lemonade.

There’s an easier way to enjoy this drink and beat the heat than figuring out the recipe that works for you.  It’s cool in our Supper Club, and we have plenty of refreshing Leinenkugel’s Summer Shandy on hand.  It’s light citrus character goes well with our appetizers, and with fish or scallops.

Hope to see you soon.

Your favorite bartender,

-Dan

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13. July 2011 by Dan.

I’m fishing in Canada this week, so General Price is covering for me.  He wants to say a few words about beer.  Click here to watch: general-price-on-beer.MP4

-yfbd

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7. July 2011 by Dan.

Our good friends Mark and Kris Gostisha at the Forest Lake Country Store gave us a bottle of Blackmaker Root Beer Liqueur with the suggestion we try to come up with a recipe for the Fourth of July weekend, and we ceratinly did.  One of the most fun things to do as a bartender is make drinks that generate the open mouth, wide-eyed expression that says “I can’t believe that tastes like that,  it’s awesome!”   On top that this is easy to make, so it’s a total winner.  Here’s how:

Fill a large, frosted beer glass or mug with ice.  Add an ounce and a half of Root Beer Liqueur and one ounce of Bailey’s Irish Cream, then top with equal parts of Sierra Mist and Pepsi.  Stir to create the foam typical of the root beer floats you got at the Drive-in when you were little.  It tastes just like it, only grown up.

Enjoy your summer, and come see us when you can.

Your favorite bartender,

-Dan

** Visit Mark and Kris at http://forestlakecountrystore.com

***Thanks to Kaitlin’s hot mom for naming this drink

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1. July 2011 by Dan.

We got the idea for this one from a bistro we visited in Boston’s South End, and got rave reviews when we tried it out at the Bear Trap last weekend.  You’ll need to make and chill some strong chai tea ahead of time, after that it’s easy enough.  (I used three chai tea bags in 16 ounces of water, and let it steep for ten minutes.

Chill your martini glass first, as always.  To your ice filled shaker add one ounce of your chai, one ounce of vanilla vodka, once ounce of cream, and three-quarters ounce of amaretto liquor (we used Disarano).  Shake until very cold and serve.  For garnish you could try orange zest or nutmeg, but it really doesn’t need it.

Yes, I am aware that the pair in the photo above aren’t drinking Vanilla Chai Martinis.  (Those are dry and dirty Grey Goose Martinis with Bleu Cheese Olives.)  But they look so happy I just had to post their picture.

Have a good holiday weekend.

Your favorite bartender,

-Dan

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