Don’t Start The Car

drunken

DON’T START THE CAR IF YOU’RE NOT UP TO PAR”

License and registration . . . ” are words no one ever wants to hear; or glance into the rearview and notice bright lights flashing, signaling you to pull over to the side of the road; or worse . . . being rushed to the emergency room due to an alcohol or drug-related car accident. Unfortunately, scenes like these are common during this time of the year. Binge drinking and impaired driving can be a lethal combination, especially if you factor in the inclement weather prevalent in most places throughout the U.S. during this wintry season. Thanksgiving through New Year’s Day is dubbed “the most deadliest and most dangerous times on America’s roadways due to an increase in impaired driving.” Despite the debate whether the Fourth of July or the Memorial Day weekends hold the title, December is designated as National Drunk and Drugged Driving Prevention Month. Because of the legalization of marijuana in many states and an increase in car crashes and fatalities caused by drivers under the influence of prescription drugs, and/or opioids, December now carries the all-inclusive moniker of National Impaired Driving Prevention Month

We do our most partying due to the holiday trifecta or the holiday three-peat . . . ”

Tis the season to be jolly usually translates into an increase in alcohol consumption and binge drinking. It’s what we do. It’s traditional. We do our most partying due to the holiday trifecta or the holiday three-peat starting with Thanksgiving in November, Christmas in December, and ending with New Year’s in January. There’s the usual annual office or company Christmas party to attend, not to mention the special event or party that you may be hosting, also. Then, there’s your friends and relatives and friends of friends whose parties you’ve been invited to attend. At most, if not at all of these events, the alcohol will be overflowing and there will be plenty of folks drinking well beyond their limits. Excessive drinking and merriment go hand in hand.

 

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WITH THIS RING . . . I THEE WED - Part 3

WITH THIS RING . . . I THEE WED - Part 3

Welcome back! Let's see . . . what did we learn from the two previous posts? First, we discussed the types of bar service (open, cash, full and limited-service bars) to consider when determining the type of bar service that will be offered at your wedding reception. Next, we talked about the various factors that you should consider when planning your bar budget. And, now, we will take a look at some of the latest trends in bar services that today's newlywed couples are offering their guests. ​

Signature/Specialty Drinks

In honor of the newlyweds, most bartenders offer signature/ specialty cocktails. They are usually presented as "his and her," "bride and groom," or as the couple's signature/specialty drink. These are usually theme-based drinks that have special meaning to the bride and groom. Signature/specialty cocktails are a longstanding trend in bartending. They're perfect for weddings. You should work with your bartender to decide on your signature/specialty cocktails. This may involve scheduling a tasting session with your bartender in order to concoct the acceptable potions. ​

"If you'd like, you could limit your bar to just the ingredients of your signature/specialty cocktail(s)." ​

Ideas for signature/specialty cocktails can be based on anything from the couple's favorite alcohol or liqueur, their honeymoon destination, to their favorite color. I remember bartending a wedding reception where the couple's favorite football team was the Baltimore Ravens. For their signature cocktails, I crafted two tasty, purple specialty drinks, representative of the Ravens' team colors. They were a major hit. In fact, most of the guests who came to the bar, ordered one of those two specialty drinks, which brings me to my next point . . .

Signature/specialty drinks can be used as a way to limit your bar offerings, thus cutting down on your bar costs. If you'd like, you could limit your bar to just the ingredients of your signature/specialty cocktail(s). A word of caution—try to keep your signature drink ingredients to a maximum of four items. You can run up a tab by having too many alcohols and mixers in your signature/specialty drink.

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WITH THIS RING . . . I THEE WED

WITH THIS RING . . . I THEE WED

It's wedding season! June is one of the three most popular months for weddings, along with September and October. The best weather conditions exist. The temperature is just right—not too hot, not too cold. There's minimal rain. Well . . . for the most part. It's the perfect time. So, send out the invitations, round up the crew, tell the pastor, the priest, the rabbi, the imam, the pandit, the minister, the officiant, "I do." ​

 

Stocking The Bar

For this to be one of the most joyous celebrations in a person's life, planning a wedding can be an overwhelming and stressful experience. After settling on a color scheme—after making the final cut of family and friends who were lucky enough to make onto the guest list—and, after the heated disagreement why cousin Bertha couldn't be included in the count—you begin to question your commitment. As your resident bartender/mixologist, I'm here to alleviate some of that stress. It's my job, after you've made it down the aisle, to help you dance the night away.

First . . . a few questions. How many people are you expecting to attend the reception (including or excluding cousin Bertha)? How long will the reception last?

" . . . the rule of thumb is to anticipate that each guest will drink one drink per hour." 

Okay, here's the deal when it comes to stocking the bar. For a four-hour reception (which is usually the norm), the rule of thumb is to anticipate that each guest will drink one drink per hour. So, if your guest list includes 100 guests, plan to serve 400 drinks (100 X 4). Calm down, some people may not drink at all, or they may drink less. Sure, some may drink more, but keep in mind you'll also be serving other beverages such as soft drinks, water, maybe iced tea, or lemonade, too. And, keep in mind that all 100 of your guests may not attend the reception. Either way, don't worry, Mixin' Mimi has you covered. Question three . . .

Will your venue allow you to provide your own alcohol? Good. You can save a whole lot of money this way. Purchasing your own alcohol is the most cost-effective approach, especially if you're working within a tight budget. One note of caution, though, make sure that your bartender has liability insurance. You could be held liable for any alcohol-related injuries should something happen to any of your guests on the drive home. Relax. Mixin' Mimi has general liability insurance that covers you, your guests, and your venue (should any damages occur). If you don't want the extra-added task of going out and purchasing your own alcohol, Mixin' Mimi offers a variety of full and limited-service packages that provide everything needed for the bar.

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I asked...I said YES!

I asked...I said YES!

Heart split in two, husband-to-be and wife-to-be each bearing a half. One half stating "I asked" the other stating "I said 'yes' ".

On Sunday, January 14th, local engaged couples flooded the Walter E. Washington Convention Center in search of the perfect vendors to complement their big day! The Washington Wedding Experience is home to ultimate wedding expo experience, featuring over 100 vendors and hundreds of attendees. Couples are almost guaranteed to find top local wedding industry professionals.

While we did not exhibit this time around, I was still eager to attend the expo, as I recently said "yes" to an unforgettable proposal. No, I will not be jumping the broom! Rather, I accepted a proposal to be a bridesmaid in June 2018 (stay tuned). The activities that the Wedding Experience offered this time around were endless! From runway shows to wedding ring selfie stations, there was so much to indulge in. Not to mention, we meet some amazing vendors.

One of the most unique vendors I had the pleasure of experiencing was Chalkedelic. Owner, Erin Zavala, allowed me to explore her booth while introducing me to her concept of custom chalkboard signage. Artwork displayed on each sign is designed by hand, based on the concept of the client's wedding. Erin and her team offer a vibrant, new twist on all things signage!

Instagram @Chalkedelic

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“EGGNOG, ANYONE?”

“EGGNOG, ANYONE?”

Deck the halls with boughs of holly . . . fa la la la la . . . la la la la. Jingle bells, Jingle bells, Jingle all the way. . . Okay, okay, enough of the off-key singing. It's that time of the year for gift-giving, Yuletide gay, office parties, bright lights, Christmas trees (my preferences were Douglas firs and blue spruces), and of course—eggnog. Yep, you heard me—eggnog. There's nothing like an ice-cold glass of eggnog sprinkled with nutmeg during this time of year. Besides, what is Christmas without it? Eggnog is just as traditional as the songs that we sing during this time of year. With or without alcohol, eggnog is the staple Christmas cocktail. If you are amongst the few who have never sampled it, shame on you! Alright, so you're a vegan. Then, I'll give you a pass. Healthy eating is always a plus in my book. But, what is eggnog and how did it become synonymous with the Christmas season?

 

What is eggnog?

Eggnog is a creamy, dessert-like beverage usually made with eggs, milk, heavy cream, vanilla, nutmeg or cinnamon, sugar, and a dark spirit such as rum (spiced rum is a good choice), bourbon, whiskey, Cognac or brandy. It tastes like a liquid egg custard--decadent and yummy. But, that's me. Eggnog dates back as far as the Medieval Period. Although the actual origins of the drink is unknown, eggnog may have derived from one of these two concoctions—the "posset" and/or the "egg flip".

Posset was a medieval British beverage made of sweetened and spiced milk, ale, wine or sack (a sweet ale similar to sherry), heated until the milk curdled. It was widely used for its medicinal purposes, as remedy for colds and fevers. Through time, the recipe was later tweaked to include eggs, cream, lemon, and citrus juices. Because milk and eggs were scarce, and sherry was expensive, posset was a drink originally consumed by English aristocrats. It was usually served in special cups that resembled teapots. Today, posset is used to refer to a custard-like dessert. For all of you trivia buffs, posset is the drink mentioned in many of Shakespeare's works.

The "egg flip" is another possible precursor of the recipe. First, let me explain a "flip" and "flipping". According to Wikipedia, a "flip" is a class of mixed drinks which describes a mixture of rum, beer, and sugar, heated with a red-hot iron (e.g., a fireplace poker). The addition of the hot iron would cause the drink to froth (or "flip"). Eventually, the recipe was altered to exclude the beer and to include the addition of eggs instead. Thus, came the creation of the "egg flip". Unlike eggnog, the egg flip did not contain cream. Once upon a time, that was the one major distinction between the two beverages. In time, cream became an optional ingredient for use in a flip.

Why eggnog?

To answer that question, now that we know where the recipe may have originated, the actual name is believed to have come from the wooden mugs that the English used called "noggins" (no, not somebody's big head), to drink ale and other alcoholic beverages. Another possibility is that the name "eggnog" may have come from the phrase "egg n' grog". Now, that makes a lot of sense because the two sound quite similar. Grog is the generic term used to describe any alcoholic beverage made with water and rum and/or a strong beer. Some say that the term refers to rum, some say beer. There's a whole convoluted history surrounding the actual meaning of the term "grog", but I'm going to leave that one alone.

How eggnog actually became the traditional drink of the Christmas holiday season—nobody knows. What is known is that it was the colonists who brought this eggy recipe along with them across the Atlantic. I figure since the English used posset as the drink to toast to prosperity and good health, eggnog was the perfect replacement, and as an end of the year celebration, Christmas may have been the perfect time to celebrate the upcoming year. Another possibility could be due to the cold weather, they didn't have to worry about spoilage. In fact, the alcohol acted as a preservative. Also, who would want to be drinking this eggy substance in hot weather? For whatever reasons, since the 1800's, eggnog has been the consummate drink of the holiday season—at least for Americans and Canadians.

Eggnog Around The Globe

During my fact-finding mission, I discovered that there are all sorts of variations of eggnog around the globe. Most notably, Coquito, a lighter, rum-based, coconut version enjoyed by Puerto Ricans, Dominicans, and Cubans. Cinnamon and cloves are used rather than nutmeg. Mexicans have their version that they call Rompope, Rompon, or Rompopo which originated in Spain. Rompope is a derivative of the word "pope", and is believed to have been invented by nuns in the convent of Santa Clara in Puebla, Mexico. One major distinction of their version is the addition of almonds and other nuts, used to give the drink a nutty flavor. Haitians make a very boozy eggnog with rum or either high-proof grain alcohol like Everclear called Cremas, Kremas, or Cremasse. I also discovered that all over Latin America, there are many versions of eggnog with a variety of names. Depending upon where you may go, you may be drinking Ponche Creme or Crema (Venezuela); Caspiroleta, a Peruvian eggnog made with pisco; Licor de Ovos (Brazil); or Cola de Mono translated to mean "monkey's tail," which is a Chilean version of eggnog that is made with coffee.

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ICE, ICE, BABY

ICE, ICE, BABY

"Take Trip South" was the mnemonic that I learned some years ago in Bartending School as the recipe for preparing a Margarita. The first "T" stands for the ounce or two of tequila that is used for the drink's base (depending upon how strong you like your drink). The second "T" represents the ounce or half ounce of Triple Sec (Cointreau or Grand Marnier, if you prefer top-shelf brands) that is then added to the alcohol. Finally, the "S" stands for the ounce or two of Sour Mix that is needed to complete the cocktail. After shaking the concoction over ice and pouring it into a salt-rimmed rocks or margarita glass filled with ice, you now have yourself a perfect margarita. (To make a really tasty one, I suggest you try replacing the Sour Mix with freshly squeezed lemon and lime juices. Believe it or not, I recently tried one that included Jameson's whisky in the mix, and it was dee-li-cious! But, that's where the problem comes in. 

Sometime ago, I was working at a Mixin' Mimi event and noticed that one of the bartenders whom I hired to help work the event was serving her margaritas without ice. I discussed the matter with her and she stated that she was taught that not all margaritas were served with ice. She stated that if the margarita was served straight-up in a margarita glass, ice was not needed; that it should be served just like a martini. But, if the drink was served in a short (rocks) glass, then it was served over ice. I had never heard of such nonsense! Just like the martini that she mentioned, I found myself caught up in a James Bondesque controversy ( . . . shaken, not stirred). But, that's another issue. Sorry, I digressed. Back to the story. I've always prepared and enjoyed my margaritas served over ice, despite whatever glass is used. Because she was adamant about her margarita preparation, I kindly asked her to serve them the Mixin' Mimi way—over ice. Later, I decided to do some research and query other bartenders about how they prepare their margaritas and here's what I discovered. 

First of all, the margarita is a very controversial drink. It has a varied history. Although, the drink is associated with Mexico, there are a slew of stories as to where the drink first originated and who actually invented and popularized it. Among the most popular of the tales, Carlos "Danny" Herrera is credited with the invention of the margarita at his Tijuana-based restaurant Rancho La Gloria. According to the legend, he created the drink for a customer who was allergic to most spirits, except tequila. Another one is that in 1941, Don Carlos Orozco invented it in his cantina in Ensenda, Mexico, for a German ambassador's daughter named Margarita Henkel. Or, that a Dallas socialite named Margarita Sames invented it in her vacation home in Acapulco. Some say that "Margarita" is Spanish for "daisy". Somewhere in this myriad of tales, Tommy Hilton got his hands on the recipe and started offering it at his Hilton chain of hotels. Of all of the stories, most credit the invention of the cocktail, somewhere in Mexico. 

Out of all of the tequila-based drinks, the margarita is the most popular. Margaritas are the fifth most popular cocktail served worldwide. In the U.S., and amongst women, it is the most popular ordered drink. Back to the "with or without ice" controversy. Wikipedia actually says that the margarita is served "straight up", without ice. OMG! Say it isn't so. That pushy, female bartender was actually right. I continued searching and found that to serve a margarita over ice is a matter of preference. My survey of other bartenders came down to a 50/50 split. Some follow the straight up without ice formula and some don't. Personally, I prefer mine served over ice—period! I'm also a big fan of frozen Margaritas—strawberry and mango flavors are excellent choices. How about you? How do you like your Margaritas served—with or without ice? Let me know by sending in some of your favorite margarita recipes. Who knows, your recipe just might make it on the next Mixin' Mimi custom drink menu list for my next event. In the meantime, Feliz Cinco de Mayo! Serving up the art you can taste. 

Mixin' Mimi

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SPEAK EASY . . . PLEASE

SPEAK EASY . . . PLEASE

Did you know that the month of April is designated as National Poetry Month, National Pecan Month, National Soft Pretzel Month, National Autism Awareness Month, and National Cannabis Awareness Month, and the list goes on? For the month of April, I wanted to blog about something related to National monthly observances. Lucky for me, April is also National Jazz Appreciation Month—perfect! Why, you ask? Jazz music, speakeasies, and the Prohibition Era are all interrelated, compliments of the Volstead Act, most popularly known as the National Prohibition Act, the 18th Amendment signed by Congress on January 16, 1920. Mixin' Mimi . . . so what does all of this have to do with me getting my drink on . . . and why is it posted here in your blog? Good question.

For those of you unfamiliar with Prohibition, it was a time when the country went through a dry spell. Well, not literally dry in the sense that there was a drought throughout the land and people were dying of thirst. No, it was nothing like the Great Depression which came almost a decade later, where people literally starved to death due to a collapse in the economy. What I mean by "dry" in this instance—is that this Act prohibited the production, importation, transportation and sale of alcohol in America for a total of 13 years (hence, the name Prohibition Act/Era). Although federal law did not ban the private ownership and consumption of alcohol, many states made it illegal to possess alcohol—period! That meant, in some states, anyone caught drinking or selling alcohol was considered a criminal. Yes, grandma sipping her Irish coffee on a cold winter morning could be handcuffed and booked at the local precinct for consuming her seemingly innocent cup of coffee. Actually, it is part of the reason why, still today, your granddad, great-granddad or your Uncle Freddy keeps his Jack tucked away in a silver or gold flask in his back pocket (or maybe his suit pocket). The point that I am trying to make here, is that the sale and consumption of alcohol had to go underground. In order to get a "nip" (as old folks call it), people had to be very secretive.

Back then, establishments that sold the illicit alcoholic beverages were called speakeasies. Today, they are our bars, taverns, saloons, and nightclubs. They got their nickname from the patrons who had to whisper a secret code, or "speak easy" in public about their locations, in order to gain entry into those clandestine establishments. New York's Cotton Club and the Stork Club were very popular, upscale speakeasies during that time. Chicago had its share of underground speakeasies, also. Speakeasies could be found any and everywhere like back rooms of legitimate businesses, cellars and attics of someone's home, you name it. It was the bootlegger (no, not the one illegally copying and selling DVDs or CDs) who provided the "bathtub gin" or the "moonshine" that was sold at these speakeasies. Gin was the chosen brand of alcohol because it didn't take so long to age. Unfortunately, this ban on alcohol caused more problems than what it was supposed to solve. Some of those homemade brews were so badly tainted that they were known to cause death. Also, it opened the door for gangsters and organized crime, who practically stepped in and controlled the bootleg liquor business.

Along with the speakeasies came jazz music. There's something about drinking and music that just seems to go hand in hand. I guess, 'cause it adds to the atmosphere (or ambiance, if you're classy ☺). While people drank their illicit brews, they were entertained by some of jazz's greats like Duke Ellington, Ella Fitzgerald, Louis Armstrong, Count Bassie, and Lena Horne, just to name a few, who made New York's Cotton Club their home. Believe or not, jazz music was stigmatized just like today's rap music. Given the element of sophistication that is associated with jazz music today, it is hard to believe that it was once considered "the Devil's music". Because women, known as "flappers", shorten their skirts, bobbed their hair, smoked cigarettes, and drank in public—jazz music was blamed as the influence of evil in the society during the 1920s. But, it was jazz music that provided the soundtrack for the "Roaring Twenties". Was it the roar of the trumpets and trombones that gave it that name? Hmmmm. . . You'll have to do your own research to answer that question.

Tell you what . . . I'mma end it here. Jazz music has such a rich and fascinating history that it's difficult to try to squeeze just some of the highlights into one blog post. However, in honor of National Jazz Appreciation Month, the next time you're at a bar, order up a Gin Rickey (gin or bourbon, freshly squeezed lime juice, topped with club soda), a Bee's Knees (gin, honey, lemon and orange juice), a Sidecar (gin or bourbon, triple sec, and lemon juice), or the South Side Fizz (gin, lemon juice, club soda, mint and simple syrup), the drink linked to Chicago's South Side that was popular among Al Capone and his crew. Until next time . . . serving the art you can taste.

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Bartender VS. Mixologist

Bartender VS. Mixologist

Over the years, more and more Bartenders have begun to refer to themselves as "Mixologists." You may remember the hilarious bar scene from the 2010 movie Our Family Wedding. In this scene, Brad and Miguel (played by Forest Whitaker and Carlos Mencia), attempt to order a traditional drink from the presumed Bartender.

They were refused service, as the Bartender demanded to be addressed as "Mixologist" and would only serve drinks from the specialty cocktail menu. After teasing the Bartender by calling him names such as "Sir-Mix-A-Lot" and "Mixmaster Flash," Brad and Miguel ordered a specialty cocktail, "pink nipple." At which time the Mixologist (who was evidently a "Flairtender" as well), flips, juggles and tosses some bottles to fancily create two pink nipples.

So what's the big deal? What's the difference? Most people don't care what the title of the person behind the bar is, as long as they receive the drink of their choice. Believe it or not, there is a great difference! How many times have you gone to the bar and either received a poorly made drink or horrible customer service? I'm sure more times than none. With that said, the difference in a Bartender and Mixologist is the customer experience they provide.

A Bartender is typically someone who does just that....TENDS the BAR. He or she provides a service, which usually involves the basic tasks such as serving alcoholic beverages and maintaining a clean bar. On the other hand, a Mixologist is someone who studies the art of Mixology. Mixologists pride themselves on perfecting the skill and art of creating drinks. When a mixologist prepares a drink, expect something original in a decorative glass with a beautiful garnish! They also have a habit of recommending drinks, based on the "style" of the customer. For instance:

A customer happily arrives at the bar, but isn't sure what he wants; so he orders a traditional Tequila Sunrise. The Mixologist takes note of the customer's demeanor and request and proceeds to recommend a fun variation of the drink, Tequila Sunset.

While Mixologists are fun and innovative, they aren't needed in every bar setting. Keep in mind, most Mixologists possess skills and knowledge that most bartenders do not. In addition, they are all about presentation of their drinks. Therefore, they don't always excel in places such as high-volume bars, busy nightclubs or any environment where drinks are to be served quickly. Mixologists are perfect for weddings, private events and parties, hotels and restaurants.

So despite the jokes that people crack in good fun about Mixologists, I am proud to say that I am one! I look forward to hearing your thoughts!

Mimi

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