terça-feira, 23 de dezembro de 2008

Aveiro - Little Venice in Portugal




Aveiro is the most strategic location in the country: in its center, crossed by all major routes, could achieve little time in airports, ports, railways and Spain. Aveiro has fantastic weather having reasonable high temperatures from june to October.A natural paradise by excellence, the Ria of Aveiro is a unique case in the entire country. As a result of the receding coastline and the formation of sandy coastal cords, which closed the lagoon throughout the centuries, the Ria of Aveiro practically accompanies the entire seafront of the Rota da Luz.
They’re 45 Kms of a rich ecosystem in biodiversity, intersected by canals, where the water of the Vouga River and other watercourses of smaller dimensions connect to the salt bed waters brought in by the tides. It’s in this environment in which tourism and nature conjugate, that i have found places of great beauty and peace.
Here, the light changing is constant. The scenery changes every minute, in a succession of images that perpetuate in the observer’s retina. The Moliceiro Boats, of unmistakable silhouette, reflect in the calm waters of the Ria. Its colouring brightens up the spirit and makes us contemplate this gift from Nature.
The dunes of São Jacinto, which are a unique element of this coastal ecosystem of the region of Beira Litoral, are associated with a wood of coniferous trees of about 100 years old, dotted with pockets of non-coniferous trees associated with small humid zones. This environment allows for the gathering of marine, forest and freshwater elements of flora and fauna in small area, rendering it of educational interest. The Natural Reserve of the Dunes of São Jacinto.

Dozens and dozens of kilometres, in an unending sequence of beaches, from the most cosmopolitan to those still in a wild state, characterize the Rota da Luz’s Atlantic coastline.

Rota da Luz predominant geographic location by the sea contributes significantly to the local cuisine.The sea, the "Ria", and the rivers supply the country with excellent fish which is cooked in many different ways taught from generation to generation, with recognised mastery.
Eels (enguias) are famous whether in soup, "caldeirada" (stew), fried or with "escabeche" (a vinegar sauce); There's also the magnificent mixed fish stews known as caldeiradas, the unique savour of the mussel brochettes (espetadas de mexilhão), the thornback ray with sauce (raia de molho pitau), the petinga de alhada (small sardine with garlic), the savoury river fish stew and the traditional lamprey (lampreia). Cod fishing has deep roots in the region, giving way to a wide variety of salt cod dishes from the traditional bacalhau com arroz de espigos (salt cod acommpanied with rice made with a local vegetable) to the more modern bacalhau com natas (salt cod with cream).For those enjoying a refined cuisine, i recommend the appetising sopa do mar (shellfish soup), the feijoada de marisco (shellfish cooked with beans) and the arroz de marisco (shellfish with rice). From the unique savour of the leitão da Bairrada (raost suckling pig), to the chanfana de borrego or de cabrito (lamb or kid braise), the vitela or carneiro à lampantana (veal or lamb), the chouriça com grelos ( local smoked sausage with vegetables), the rojões or cabrito assado (roasted kid), the local cuisine has a wide variety of magnificent dishes to satisfy the most demanding gourmet.
The University of Aveiro, one of the most important ones in the country, brings life to the nights in the Fish Market Plaza with thousands of students.
The Nights are Glamorous and there are lots of bars to chose from. From the traditional Pub "Toc'Aqui" with its friendly and always happy staff, to local Tabernas, to latin Salsa bars, to the Cosmopolitan Club "Estaçao da Luz" or enjoy a sunset in one of the many Beach Bars or even facing the canal in the modern "Canto Vivo" theres something for everyone, from the early day time breakfast to the late night hours.
This city has a special place in my heart, eventhough i was born in Great Porto my heart is in Aveiro, here i stepped 15 years ago behind a bar for the first time, here are the roots of my passion, Bartending, The Beautiful and glamorous ****Hotel Moliceiro, the 7th floor "Terraço Bar", the Rock&Roll nights at "Labrego", well for me Aveiro is my New Orleans and Venice in Portugal.
I have travelled the world on cruise ships, took bar courses in Italy, Visited distileries in Barbados, Bartended in the Algarve Golden triangle and now its time to bring to Aveiro some of those experiences and re-birth the cocktail culture in this city.
The need for quality and training is a demand for the survival of the bar culture, thats why i had the idea of doing a mixology seminar on Hotel Moliceiro and bring Master Bartender Mr. Paulo Ramos to do a "Hot Drinks" course here in Aveiro, the course will be a 2 day intensive master and will take place in the Hotel Moliceiro,there will be also a Level 1 course in Praia de Mira.
For those interested in any of these courses please contact with me trough my phone 91 3366384 or e-mail me on prosprobar@hotmail.com .




























quinta-feira, 11 de dezembro de 2008

Linie Aquavit


Legend has it that "if a man be bereft of speech in death, give him akvavit on his lips, and he shall at once regain his tongue." Aquavit (Akvavit)- A Scandinavian flavored, distilled liquor, ranging in alcohol content from about 42 to 45 percent by volume, clear to pale yellow in color, distilled from fermented potato or grain mash. Aquavit is most notably flavored with caraway seeds or cumin seed, or using lemon or orange peel, cardamom, aniseed and fennel. This high-proof spirit has a history that dates back centuries. No one knows who was first to notice that alcohol distilled from Norwegian agricultural products, flavored with herbs and spices, and stored in used sherry casks, is greatly improved by a long sea voyage. The length of the trip and the constant gentle sway of the ship combined with the fluctuation between hot and cold works a sophisticated magic ` smoothing and advancing the flavor of this legendary spirit. LINIE AQUAVIT is the most famous aquavit of all, as well as the only one that is aged in the holds of ships, undergoing the exceptional voyage of production: sailing around the world via Australia. Every bottle of this mature and mellow spirit carries the details of its voyage, sailing twice across the 'linje' -Norwegian for 'equator' -on the back of the label. Impressively personal! The light aroma of caraway, with its pleasant, well-balanced and slightly sweet flavor marks the complex perfection of the true Linie Aquavit. In the Scandinavian countries, Linie Aquavit is usually served chilled and unmixed in small glasses - often straight out of the freezer - and emptied in a single gulp. It is a traditional drink at the Christmas table along with beer. Tradition notes that Aquavit has the power of creating space for eating more.

Linie Aquavit Cocktails

LINIE FJELLBEKK
2 cl Linie
2 cl Vikingfjord vodka
1 cl lime syrup
7 up
Red currants
Build all ingredients in a longdrink glass filled with ice.
Fill up with 7 up. Garnish with red currants.

LINIE FRESH
4 cl Linie
1 cl Grand Marnier
Orange juice
Fresh mint leaves
Fill a longdrink glass with ice cubes.
Pour all ingredients into the glass.
Garnish with fresh mint leaves.

LINIE BERRY
3 cl Linie
1 cl raspberry liquor
1 wedge of lime
Cranberry juice
Fill a longdrink glass with ice cubes.
Add Linie, raspberry liquor and squeezed lime.
Fill up with cranberry juice.
Garnish with raspberries.

terça-feira, 2 de dezembro de 2008

Leblon Cachaça



Spicy Mango Mojito
Aix Restaurant

2 oz Leblon Cachaça
1 oz fresh limejuice
1/2 oz simple syrup
1 oz mango puree
4-5 mint leaves
splash of hot sauce (tabasco)
shake all ingredients with ice. fill highball glass and a splash of seltzer and a spring of fresh mint for garnish.
Aix Restaurant is one of the first fine dining restaurants to find its home on the upper westside. Executive Chef Daniel Levy uses French techniques and fresh ingredients that suggest flavors of aix-en-provence. bartender: Ali

best & wilddest spirit adverts!!!!

ed>

terça-feira, 11 de novembro de 2008

Bols Molecular Mixology

Mr.Próspero in Italy for Molecular Mixology Course

The past month of october was a month dedicated to molecular mixology and Grappa.
The Portuguese bartending school Cocktail Academy always dedicated to inovation and development of bartending, organised a trip to Italy, for a Molecular Mixology and Advanced Mixology course. The team of Bartenders spend an amazing 5 days arround Milan area, visitting grappa distelleries, famous cocktail bars in Venice and Treviso and two Master courses on Molecular Mixology and Advanced Mixology.
Former chef at the famous El Buli, Chef Terry and his friend from the Italian bioquimic institute, revealled the secrets behind a Bloody Mary spherification or a mojito foam.tecniques, flavors, tastes on this new scientific level of mixology.
"The Cocktails you can Eat"
The last part of the trip was dedicated to Advanced Mixology, taken by the Master himself, Mr. Paulo Ramos showed us how to prepare unusual libations like mushroom purée or a sweet corn cocktail.
As soon as we all returned to our bars i sensed a new turn over on the mixology scene in Portugal, somewhere in a bar close to you, i'm sure at this moment there is a new Einstein creating a creme brullée caviar or preparing a sweet potatoe purée to be served hot.
Prepare yourself and stay open mind because they are out there for you to try.
Myself... i'm already on the Lab experimenting crazy things with this discipline, as usual you can step in to DiDi's Mixology Lounge Bar and ask for our new released Mixology Menu and try some of these UNOBVIOUS LIBATIONS.
for now i'll leave you with some ideas ...

quinta-feira, 9 de outubro de 2008

El Dorado



This is the flagship products from Demerara Distilleries. They do offer a couple of older versions, like the 21 year old and a rare 25 year old rum. The El Dorado 15 year old rum is a dark rum.The rum is named after the city of El Dorado. The name is based on an Indian chief who founded the golden city, according to the city's legend. Because of the wealth an traditions of the chief, the name El Dorado has come to mean the best that money can buy.
El Dorado Special Reserve. Demerara has established a reputation over the last 300 years for producing the best rums in the world. Matured for at least 15 years in oak casks, this fine rum of great distinction is specially blended to achieve its exquisitely smooth, award-winning character.

Tasting Notes
Colour: Bright golden amber. A well aged spirit.
Aroma: Sweet, molasses, honey with tobacco and toasted oak.
Palate: Starts extremely smooth with a touch of sweetness. The tobacco is still present. The flavour is deep and rich. Finishes smooth with a bit of spiciness.
Notes: This may very well be the best rum I have tried to date. It is ultra smooth with robust flavours and sweet tobacco like flavour. The flavour profile fits what I look for in a rum. Smooth to start, with some sweetness and a smooth spicy finish. What's not to like?
Old Gold
A Trader Tiki original, this one’s a sweet treat with 12-year Aged Demerara Rum, Ginger, Orange, and a touch of Vanilla Extract and spice.
Mai Tai
Trader Vic’s most famous creation, and easily the most recognized tiki drink in the world. This lightly sweet combination of aged Rum, Lime, Curacao and Orgeat put Trader Vic’s on the map.
Zombie, 1950
The most infamous of all Don the Beachcomber’s creations, any more than two and you’ll be joining the living dead with this combination of tropical juices, passion fruit, and plenty of dark and light rums.
Cocktails and Tiki drinks in http://www.tradertiki.com/ and http://www.tradervics.com/

quinta-feira, 2 de outubro de 2008

The Bols Genever advertising video !!

video

Bols Genever !!! Introducing the real white spirit from Holland.


The World’s Most Authentic Spirit is introduced to a new generation of bartenders and drinkers
Amsterdam, 3 September 2008 - Lucas Bols, the world’s oldest distilled spirits brand, is today
reintroducing Bols Genever, a superior old-school Genever created almost two centuries ago, to a
new generation of bartenders and drinkers around the world. This re-launch is in response to a
worldwide demand for authentic ingredients and class cocktails and creates a brand new white
spirits category.
Genever, considered to be one of the ‘original white spirits’, is the number one distilled spirit in
Holland and until recently was only available in selected local markets.

However the reintroduction of the
superior and premium old school Bols Genever in the USA, UK and The Netherlands will introduce modern
day drinkers around the world to this re-emerging and unique spirit category.
The new Bols Genever bottle reflects the spirit’s authenticity, taking inspiration from the traditional Bols
Genever clay jug. This classic shape is contemporised with the use of distinctive and stylish iconic smoked glass,
decorated with authentic Amsterdam handwritten typography, while retaining a nod to history in the form of a
traditional cork closure.
To celebrate the re-launch of this classic spirit, Bols has created a cocktail collection to inspire the bartending
community. The Bols Genever cocktail collection includes original classics such as The Holland House and
The Collins, as well as some great modern classics which combine the taste of 1820 with the plethora of bitters,
fruits, juices and herbs now available to the modern mixologist. With the re-introduction of Bols Genever,
bartenders can now finally recreate these classics as they were meant to taste.


Lucas Bols B.V. was originally established in 1575 in Amsterdam. The company is built on a long and rich
heritage which forms the basis for all of its brands. As one of the world's leading cocktail liqueur and spirit
producers, the company prides itself on its commitment to innovation and excellence, incorporating the lively,
cosmopolitan spirit of modern day Amsterdam with an international flavour. Based in its homeland
Amsterdam, Lucas Bols B.V. distributes across 110 countries. www.lucasbols.com
Bols (including Genevers, Liqueurs and Vodka). The Bols brand was established in 1575 and is now distributed
across 110 countries worldwide. The Bols Liqueurs range comprises over 36 different flavours, making it a
leading authority in the cocktail sector. One global brand, a million drinks.


Visit the Bols genever web site at :
http://www.bolsgenever.com/
and the Bols Bartending Akademy at :
http://www.bolsbartendingacademy.com/

The bartender hates you !!! Funny videos !!!

See more funny videos at Funny or Die

quinta-feira, 11 de setembro de 2008

Martini Madness



The History of the Martini

The true origin of the martini is draped in mystery! There are differing arguments as to who was the first to create the Martini. Many who claim or have been purported to have created the first Martini have varying recipes and names; none of which exactly fit the Martini recipe that exists today. While opinions differ, the modern day Dry Martini consists of Gin and a varying amount of dry white Vermouth (season to taste). An olive, a twist, or a cocktail onion are all acceptable as a garnish. The most detailed historical claim begins with a cocktail named the Martinez which was created around 1862. This particular drink of the time called for 4 parts red, sweet Vermouth to 1 part Gin, garnished with a cherry. The first version included aromatic bitters and Old Tom Gin, which was very sweet and incorporated a strong Juniper flavor. The transformation into what is considered a modern Martini happened gradually. First the Old Tom Gin was replaced with London Dry. Orange Bitters took the place of the aromatic bitters. Afficianados began to replace the red Vermouth with a white, dry Vermouth. The proportions of the drink eventually became equal parts and soon the Dry Martini appeared, olive included.

In 1870 at Julio Richelieu's saloon in Martinez, California a small drink was mixed for visiting miner. Julio placed an olive in the glass before handing it to the man, then named it after his town. Martinez, California continues to hold claim as the birth place of the Martini.
Jerry Thomas of San Francisco printed a bartending book in 1887 with a Martinez recipe. It called for one dash of Bitters, two dashes of Maraschino, one wine glass of Vermouth, two jigs of ice and a pony of Old Tom Gin, served with a slice of lemon. There is a story that claims the drink's name came from the Martini and Henry rifle used by the British army in 1871. The hook was that both the rifle and the drink "shared a strong kick." In 1896, Thomas Stewart published Stewart's Fancy Drinks and How to Mix Them. The book contained a recipe for a drink called the "Marquerite" which called for "1 dash orange bitters, 2/3 Plymouth Gin, and 1/3 French Vermouth." 1888, was the magical year that the word Martini was first mentioned. Martini appeared in the "New and Improved Illustrated Bartending Manual."Finally, in 1911 at the Knickerbocker Hotel in New York the head bartender, a gentleman by the name of Martini di Arma di Taggia, mixed half and half London Gin, Noilly Prat Vermouth and orange bitters. He chilled the drink on ice and strained it into a well chilled glass. Many visitors to the Knickerbocker asked for variations of the drink and added the olive.



Marilyn-tini


This is one classy dish!

Ingredients

2 ounces of white rum
1/2 ounce vanilla vodka
1 ounce pineapple juice
1/2 ounce coconut creme
1 thin slice of star fruit

The mix
Add the vanilla vodka and pineapple juice to a shaker 1/2 full of cracked ice and gracefully shake for a full minute
Add the rum and let stand for another minute
Strain into a freezing martini glass
Drizzle in the coconut creme
Float the star fruit atop the martini

sábado, 23 de agosto de 2008

Fiesta Mexicana !!!



















Mr. Próspero @ the Bar

Wot do you get when you mix the musician Pedro Mariani and the bartender Mr. Próspero, in a Mexican Night ?

I tell you wot you´ll get, you´ll get a night of stunning entertainment. Thats wot happenned last thursday night at Dunas douradas Beach Club .
Bettween the live music, the jokes and the Margaritas, Mr. Próspero put on a great bartending performance, with his flying shaker and bar tricks. Playing a Mexican bartender called "Juanito Camiñante", Mr.Próspero mixed the "créme de la créme "of the tequillas, cointreau and fresh squezzed lime or fresh strawberries and mangoes.

The Algarve has a new cocktail place and its called the Dunas Douradas Beach Club Resort, combining the finest accomodations with the finest cocktails and cuisine, the Beach Club is a place not to miss when visiting the Algarve in Portugal .

For more about the resort, please visit http://www.ddbc.pt/ or the dunas blog .

segunda-feira, 18 de agosto de 2008

Mixology Monday - Local Flavours

Penny Royal Basil martini



2 oz Portuguese Penny Royal liqueur
1 oz Spiced Rum
1/4 oz Simple Syrup
1 Lime wedge
2 Orange wedges
3 to 4 Basil leaves

Dash of orange bitters


Muddle the lime together with the orange, the basil and the simple syrup, add the rum and the penny royal liqueur, shake well and double strain into a chilled martini glass, add a dash of orange bitters.


Decorate with a basil leave and serve.


This recipe is a tribute to Mixology Monday- Local Flavours and this months host, "Save the Drinkers", the Tales of the Cocktail 2008 and the city of New Orleans.
Hope you´ll enjoy it.









"She's from Mexico, Senores, and her name is the Margarita Cocktail"

There are many stories about the Margarita's creation, some from as far back as
the 1920s and some from as late as the second half of the 1950s.

With 1953 being the cut-off point for possible claims to the creatorship of the
Margarita, it is time to turn our attention to earlier recipes, made with the
same ingredients, but with different names.
The earliest citation for a cocktail recipe that is comprised of Tequila,
Cointreau (i.e. Triple Sec), and lime juice is from 1937, and was listed in the
Cafe Royal Cocktail Book, by W. J. Tarling.


"Tequila Cocktail", "Tequila Sour", "Tequila Side car", "Tequila Fizz", "Tequila
Martini", "Tequila Gibson",
A Tequila Side-car is what most people categorise the Margarita cocktail as,
especially when trying to explain how cocktails develop over time.


"ALL THE BEST IN MEXICO", by Sidney Clark, 1949.
"...in Taxco, where a famous tequila cocktail called the "Bertha" is an
established feature of life..."
"The Bertha, made with lime juice and simple syrup, looks like a Tom Collins
but tastes remarkably like a Daiquiri."


In closing, no matter who you choose to believe actually invented the
Margarita, you are probably using your own preference as the actual recipe
that you serve to customers. Historical recipes are one thing, but the best
tasting recipe is usually a completely different story. Below is a table of
Margarita recipes and their proportions/ ratios:
3:2:1 = 6:4:2 (50% tequila, double as much Triple Sec than fresh lime juice).
3:1:1 = 6:2:2 (60% tequila, 20% Triple Sec, 20% fresh lime juice).
2:1:1 = 6:3:3 (50% tequila, 25% Triple Sec, 25% fresh lime juice).
1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice).
Check out the Margarita madness happy hour @ DiDis lounge bar on Dunas Douradas Beach Club Resort .
Also check out the Mexican Buffet night, featured in our Dunas Blog .

quarta-feira, 9 de julho de 2008

St. Croix cruzan Rum

video

Cruzan Rum is a rum producer located in Saint Croix, U.S. Virgin Islands. Their distillery was founded in 1760 and claims the distinction of "the most honored rum distillery in the world." For three generations through various change in corporate ownership the distillery has been managed by the Nelthropp family. V&S was sold to Pernod Ricard of France in 2008 but Pernod Ricard has announced that their plans are that the rum remains a product made in St. Croix under the management of the Nelthropps.
Cruzan Rum manufactures several varieties of rum, namely:
Cruzan Estate Light: aged two years.
Cruzan Estate Dark: aged two years, available in both 80- and 151-proof.
Cruzan Estate Diamond: aged five years.
Cruzan Single Barrel: aged up to 12 years.
The winner of the title "World's Best Rum" at the 2000 San Francisco World Spirits Competition.
Cruzan Clipper: an overproof amber rum.
Cruzan Tropical Rums
Available in raspberry, coconut, mango, vanilla, pineapple, banana, orange, black cherry, citrus, and guava.
Cruzan Rum Cream: a blend of Cruzan light rum, pure Irish cream, caramel, vanilla and other flavors.
Cruzan Black Strap: a traditional, heavier rum made from the blackstrap molasses of sugar cane, noted for its low content of fusel alcohol.
The distillery is also the largest supplier of American private and distributor label rum.
Cruzan Rum also makes a pure cane distillate alcohol (in 189-proof), which can be found for sale in the medicine sections of many grocery stores in the U.S. Virgin Islands.


Cruzan Mango Mojito

1 part Cruzan Mango Rum
4 chunks of fresh mango
A dash of fresh lime juice
A splash of simple syrup
4-6 mint leaves
Club soda
Muddle mint and mango chucks with simple syrup in
a tall glass. Add lime juice, Cruzan Mango Rum and
ice. Stir, and top with club soda. Garnish with a
mint sprig.

quarta-feira, 25 de junho de 2008

"Caribbean Flavours from Barbados"















Malibu Rum has its beginnings at the beautifull island of Barbados. Located in the southeast corner of the west Indies,the distillery overlooks the beach and white sands of black rock.

Barbados is tradicionally regarded as the birth place of rum, where for more than 350 years rum has been produced. Barbados rums are lighter and more delicate with subtle sugar cane and soft butter rum notes. This proved to be the perfect background to blend exotic flavors.

My visit to barbados and the Malibu distillery took place in 2003 when i was bartending onboard cruise ship "Serenade of the Seas" from Royal Caribbean Cruise line. its an amazing island with friendly islanders, the trip starts with ride on malibu's personnal van, decorated with the Malibu colours and logos, once you get to the distillery, thats when fun starts, after seeing how the rum is produced, you end up right at the beach, with rum barbeques, rum exotic cocktails and clear caribbean water,besides all the water sports and fun you can enjoy a fresh coconut water brought and cut from one of the locals. Indeed an amazing island experience not to be missed when travelling to the caribbean. I also recommend a visit to one of the oldest rum distilleries, the "Mount Gay Rum", set just a few miles from Malibu distillery, right on the corner of one of the main roads. Oh and dont forget to bring some samples and island souvenirs like the Malibu lip stick, or tradicionall island music.
Waloe
1 1/4 oz Malibu
3/4 oz Cointreau
2 oz Fresh orange
1/2 oz Simple syrup
4 Fresh mint leaves
1/4 oz Fresh lime


Muddle gently the mint leaves together with the simple syrup, then add the rest of the ingredients, shake well and serve in a frozen pineapple with crushed ice.

For more Malibu recipes visit www.malibu-rum.com

domingo, 22 de junho de 2008

Cachaça Boom Times!!

Brazil's First National Invention

Cachaça was the first Brasillian invention decades before Bartolomeu de Gusmão's revolutionary hot-air balloon or Santos Dumont's airplane. Though records of its creation are sketchy, it is certain that its invention coincides with the cultivation of sugar cane, the country's first mass crop.


The first seedlings of sugar cane came from Asia in ships commanded by Portuguese coloniser Martin Afonso de sousa arround 1532.Records indicate that the drink was first created in a plantation arround São Vicente, on the southeastern coast of São Paulo,Brasil.


Rum (made from the distillation of molasses) was being made well before the first sugar cane seddlings reached land in the Americas. This drink was eventually produced in Brasil untill someone, by curiosity or clumsiness, filled the still not with molasses, but with fermented sugar cane juice. The result was a less sweet drink with an intense, pleasant aroma. There, one of the world's main spirits was Born: Cachaça.

Sagatiba Wallpaper

1 1/4 oz Sagatiba pura Cachaça

3 bsp of vanilla sugar

3/4 oz of passion fruit

1 small slice of chilli pepper

Mix and stirr all ingredients in a mixing glass with ice and double strain into a chilled martini glass.

Garnish with chilli pepper and a vanilla stick.

Courtesy of "Cachaça Sagatiba, pure spirit of Brasil" http://www.sagatiba.com/


quinta-feira, 5 de junho de 2008

Pomegranate Martini


DiDi's Pomegranate Martini

2 oz Pama Pomegranate liqueur
1 oz Absolut Ruby Red
1/4 oz Monin pomegranate
Splash of Sweet & Sour

Pour the pomegranate syrup in a mixing glass, then add the vodka and the pomegranate liqueur, finally add the splash of sour mix and ice. Shake well and strain into a chilled martini glass. To decorate, flame an orange peel and twist it into the glass and serve.
Instead of the syrup you can also use the pomegranate seeds and muddle them with a hint of simple syrup to give a more real flavour to the cocktail.

Passion for pomegranates

Punica granatum L.

Punicaceae

Common Names: Pomegranate, Granada (Spanish), Grenade (French).

Related Species: Punica proto-punica.

Origin: The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. It is widely cultivated throughout India and the drier parts of southeast Asia, Malaya, the East Indies and tropical Africa. The tree was introduced into California by Spanish settlers in 1769. In this country it is grown for its fruits mainly in the drier parts of California and Arizona.

Mr. Próspero Cocktail selection for 2008 summer season at Dunas Douradas beach Club/Portugal.

quarta-feira, 28 de maio de 2008

Mr. Próspero Cucumber Martini

"Excuse me Bartender, there's a poem in my gin"



"Gin and the Bore "

“A gin is a gin is a ginswore the bore nothing odd can be.” But if that gin should win eleven botanicals inoh, then what a gin it would be. So we tricked him in bed, gave him Hendrick’s instead then fully sober, he shouted with glee “this gin is not gin like others that be yet it tastes even more
like gin to me.”

Cortesy of Hendrick's gin

4 or 5 slices of cucumber
1 1/4 oz Gin hendrick's
3/4 oz Midori melon
1/4 oz Simple syrup
Dash of fresh lime

Muddle the cucumber with the simple syrup and the fresh lime in a mixing glass then add the gin and the midori.
Shake well and double strain into a chilled martini glass.
Decorate with a slice of cucumber and a mint leave.

You can try this drink in "DiDis" Martini bar at the Dunas Douradas Beach Club, Algarve/ Portugal.
Courtesy of myself, Mr. Próspero.

What is Flair Bartending?




Flair is a style of bartending that has existed for at least 150 years. Fabled American bartending legend Jerry "the professor" Thomas performed Flair in the mid 1800s, whenever he made his famous Blue Blazer, pouring flaming scotch and water from mug to mug in a long, fiery stream
Any bartender who has ever put two or more bottles in one hand uses Flair. Flair is simply efficiency of movement with a little style. Technically speaking, Flair is the act of flipping, spinning, throwing, balancing, catching bottles, drinks, and various bar tools while in the process of making cocktails. Flair involves highly technical pours and cuts that ensure accuracy and no spillage while performing various tricks and moves.
Speed Bartending- a form of Flair in that the fastest, most efficient way to make drinks involves multi-bottle pours, inverted catches and grabs, stylish and even behind the back throws and catches from time to time.
Definition courtesy of the
F.B.A. (Flair Bartenders Association)


Today there are inumerous flair competitions arround the globe, and various famous flair bartenders like the brothers Christian and Rodrigo Delpech, Tom Dyer, Marco Canova, Danilo Oribe,Nicholas saint jean and many others. These bartenders can be found in the most famous bars and clubs arround the world, las vegas, London, Dubai,etc.

To find more about the flair world i reccomend a visit at some web sites like:










terça-feira, 27 de maio de 2008

Bar team @ Dunas Douradas Beach Club




Esta é a equipe de bar do mais recente resort algarvio. O Dunas Douradas Beach Club é o mais recente projecto do grupo hoteleiro norueguês fundador da linha de cruzeiros Royal Caribbean Cruise line. Um resort moderno e bastante acolhedor onde podera disfrutar de uma excelente experiencia gastronómica. Com uma carta de bar cuidadosamente elaborada capaz de proporcionar finas sensações, o convidado terá a sua disposição as habituais criaçoes classicas e intemporais bem como novas composiçoes elaboradas pelos simpaticos bartenders. Tendo uma boa relaçao com a conhecida Cocktail Academy e com o World master bartender Paulo Ramos, os bartenders tém uma constante formaçao e actualizaçao sobre as tendencias do mundo da mixologia.

Sem dúvida alguma vale a pena uma visita ao espaço e convido a fazer uma prova de cocktails.

Flavio Próspero

Curriculum Vitae

Flávio J. G. Próspero
Quinta do canha, Edf. torre 10 B Aradas 3810-449, Aveiro/ Portugal
tel: +351 918994278
prosprobar@hotmail.com
Professional Certificates
Basic bar course, ( Coimbra hotel and tourism school ); Bartender course, ( Coimbra hotel and tourism school ); Master sobre Vinho do Porto ( Caves Ramos Pinto, V. N. Gaia ); Master sobre Espumantes ( Caves Aliança); Master sobre Cerveja ( Unicer ); Master sobre chocolate ( Nestlé, Portugal ); Master sobre Rum Malibu ( Malibu beach, Barbados); Master sobre Rum Bacardi ( Bacardi, Puerto Rico ); Master sobre Licores Curaçao ( Curaçao island,Bonaire ); Master sobre Mount Gay Rum ( barbados ); Bar, wine and restaurant serviçe ( coimbra hotel and tourism school ); Safety course for personnel nominated to assist passengers in emergency situations; Bartender training certification ( Royal Caribbean International & Showtenders,Miami ); Beer and beer maintainance training certification ( UNICER/ EDOM ); STCW-95, Crowd Management appropriate training certification (Royal Caribbean International, M/S Splendour of the Seas); Serve Safe Course (Royal Caribbean International); International Freestyle Bartending training level 1 ( Cocktail Academy Portugal ); International Freestyle Bartending training level 2 ( Cocktail Academy Portugal ); Master Hot Drinks (Fundao,Cocktail Academy Portugal)

Professional Experience
1994
Bar back & Bartender @ Bar “O Lagar” – (Ílhavo/Portugal );
1995
Bartender @ Aqua Park “ Vaga Splash”,( Praia da Vagueira/Portugal );
1996
Head Bartender @ Bar “ O Labrego”- (Praia da Vagueira/Portugal );
1997
Bartender @ "Maresias" bar - (Praia da Vagueira/Portugal);
1997/1999
Bartender @ Bar “ O Terraço” - (Aveiro/Portugal );
1999/2002
Bartender @ "****Hotel Moliceiro" - (Aveiro/Portugal );
2000/2002
Guest Bartender @: Discoteca "Pink House"- (Praia de Mira/Portugal ); "Barbaridades bar"- (Vagos/Portugal ); "Biblioteca bar" – (Aveiro/Portugal ); Camping praia da Vagueira – ( Portugal ); Bar “O Barracão” – (Praia da Vagueira/Portugal ); Restaurante/ bar “ A Estufa”- (Ilhavo/Portugal ); Bombordo Bar- (Aveiro/Portugal ); Restaurante “ A Bruxa”-(Ilhavo/Portugal ); Restaurante/ bar “Bela Ria” – (Ilhavo/Portugal ); Bar “ Charlot “-(Costa Nova/Portugal );
2002/2004
Bar Server & Bartender @ "Royal Caribbean Cruise lines" (GTV Brilliance of the Seas) , (GTV Serenade of the Seas);
2004/ 2005
Bartender @ Vale do Lobo Golf Resort "Monty’s" Restaurante/Bar; Guest bartender @ "Inauguração de um Antiquário"- (Almancil/Algarve);
2005
Bartender @ Bárbaro Bar – (Aveiro/Portugal); Discoteca "Bubbles"- (Oiã/Portugal );
2006/2007
Head Bartender @ “Mama Inês” La Bodeguita Cubana; Guest Bartender @: Evento -“Salsa in Ria”; "Semana do Enterro de Aveiro";
2007
Bartender @ Vale do Lobo Golf Resort/ "Sandbanks Beach Club"(Algarve); "Royal Caribbean Cruise Lines" (M/S Splendour of the Seas); After Hours @ "Players Bar" (Aveiro); Discoteca "Club 8" (Aveiro);
2008
Bartender @ Discoteca "Club 8" – Aveiro; Apresentaçao BMW serie 1 (Santa Maria da Feira); "Plaza Bar" (Aveiro); Evento Red Bull – "Vanity Club" (Vila da Feira); Evento Red Bull – "Kool Caffe" (Condeixa);
Present Date:
Head Bartender@
"Dunas Douradas Beach Club" (Algarve)

Nota de apresentação

Ola a todos!
Meu nome é Flávio Próspero e sou apaixonado pela arte da mixologia.
Decidi criar este espaço de partilha de informação e experiencias sobre o mundo do bar.
Gostava de receber opiniões e sugestões sobre temas a debater.
Espero que disfrutem das minhas experiencias e que possam tambem partilhar as vossas.

Abraço "Shakerado"

Flavio Próspero