Category: Mixology

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Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, December 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology

by Amer A. Vargas

PART 74: Santa Clausmopolitan

Picture courtesy of Tijana Drndarski

Ho ho ho, dear readers!

Christmas is around the corner and Santa Claus and his helpers are working hard at preparing the presents for all children everywhere!

On this occasion we will pay tribute to the big man dressed in red with his own cocktail. As you will see, the Santa Clausmopolitan is not only delicious, but also reminds us of Father Noel’s outfit. And, as is often the case, it is really easy to prepare, and much easier even to enjoy!

These are the ingredients you will need for approximately 4 servings:

To rim the cocktail glass:

  • A lime wedge
  • Granulated sugar on a plate

And for the cocktail:

  • Some ice cubes
  • 8 oz./ 235 ml. vodka
  • 12 oz./ 350 ml. cranberry juice
  • 2 oz./ 60 ml. triple sec
  • oz./ 60ml. lime juice

Plus some fresh cranberries for the garnish.

Preparation is very easy, as I mentioned above: first, rim the glasses with the lime wedge and then dip in the granulated sugar. For the drink itself, fill a shaker with ice and add all the liquid ingredients, then shake for a few seconds.

Pour the mix into the rimmed glasses and garnish with some cranberries for a more eye-catching presentation.

If you want to make a sugar stick as shown here in the picture, best to do so a few days in advance. You can watch a video on how to create these snazzy sugar sticks (which also work for coffee, tea or any other drink that benefits from extra sugar), by clicking here.

I wish you the very best December, Holiday Season, Christmas and a wonderful end of 2021, wherever you are. May we meet again in 2022 on Linkedin!

Ho ho ho and cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

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Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, November 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology

by Amer A. Vargas

PART 73: Maldivian Sling

Picture courtesy of Raffles Maldives Meradhoo

This butler’s most recent trip to the Maldives is coming to an end at Raffles Maldives Meradhoo, a beautiful resort located south of the capital city of Male, and just about 59 km/37 mi north of the equator.

Upon arrival at the resort, the Raffles butlers prepare a welcome drink for their guests called the Maldivian Sling, a cocktail created at the Long Bar (the famous Long Bar, which is a feature of all Raffles properties). In fact, the Maldivian Sling is a variation of the well-known Singapore Sling, a cocktail originally created at Raffles Singapore, but with a wonderful twist of added Maldivian ingredients, such as Maldivian chili, curry leaves, banana and watermelon.

The result is a refreshing cocktail with a touch of curry mixed with banana and watermelon, and a remarkable kick provided by the gin and the chili!

These are the ingredients needed for a single serving:

  • 30 ml./ 1 oz. Premium Gin
  • 15 ml./ 0.5 oz. Pineapple juice
  • 15 ml./ 0.5 oz. Coconut water
  • 20 ml./ 0.7 oz. Lime juice
  • 30 ml./ 1 oz. Watermelon juice
  • 2 dashes of Angostura Bitters
  • 10 ml./ 0.3 oz. Luxardon Sangue Morlacco Liqueur
  • 10 ml./ 0.3 oz.Velvet Falernum liqueur
  • 50 ml./ 1.7 oz. Banana syrup
  • 1 roll of Cinnamon
  • ¼ Maldivian chili
  • 1 bunch Curry leaves
  • And a slice of lemon, pineapple and a curry leaf, skewed together for garnish.

To prepare this cocktail, simply put all ingredients (except those you’ll use for garnish) in a shaker together with loads of ice and shake vigorously until the mix is homogeneous and cold. Pour this mixture in a highball glass that has first been filled to the brim with ice cubes, add the garnish and enjoy!

If you would rather try the non-alcoholic version, just skip the gin, the Luxardo and the Velvet Falernum liqueurs and increase the amount of pineapple juice and coconut water by 15 ml./ 0.5 oz. each.

Simple, spicy and delicious…! Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

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Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, October 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology

by Amer A. Vargas

PART 72: BABY YODA’S COCKTAIL & MOCKTAIL

Cute and Yummy Baby Yoda

This month I present you with a funny cocktail especially for sci-fi lovers, particularly those who deeply enjoy the Star Wars Saga, and even more precisely, the new The Mandalorian TV series, which includes Baby Yoda as a personal favorite character for many; for example, Emilio, a young friend of mine.

In the recipe below, I merely simplify the cocktail’s preparation, but you can view an extended recipe here courtesy of Tristin, from Home Cooked Harvest.

These are the ingredients you will need for a single serving:

  • 3-4 ice cubes
  • 1½ kiwi fruits
  • 1 teaspoon of Simple Syrup
  • 1.5 oz. / 45 ml. of vodka
  • 2 pitted black olives

The cocktail is served in a Pompadour stemmed glass and you should prepare this before working with the ingredients for the cocktail itself. You can use brown paper such as the type used for paper bags, or, if you can lay your hands on a piece of burlap, it will create an even better look. Cut out a rectangle that you can drape like a gown or a cape around the stem of the glass. The picture enclosed should provide some guidance.

Next, cut the half kiwi fruit in half lengthwise, peel off the skin and place one piece each on the rim of the glass so they become Baby Yoda’s ears; another option is to use lime wedges to make the ears, as shown in the picture enclosed. At this stage you can also get the garnish/eyes ready by skewing the olives onto a toothpick.

Next, peel the other kiwi fruit, and remove any of the hard flesh in the area where the fruit meets the stalk. Put it in a cocktail shaker, and muddle the fruit together with the simple syrup; once you have achieved a consistent paste, add the ice and vodka and shake firmly for 10-15 seconds.

Strain and pour into the prepared glass and finish by placing the garnish/eyes in the middle.

And of course, you can create a mocktail version for kids! If that is what you are looking for, simply replace the vodka with club soda or sprite.

Delicious, cute and funny… Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

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Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, September 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology

by Amer A. Vargas

PART 71: Iced Bailey’s Café Latte

Bayley's Caffe Latte with Cream recreation
Bailey’s Caffe Latte with Cream recreation, image courtesy of Piqsels.com CC2.0 licence.

Continuing with the cocktail series, on this occasion we step into the versatile world of coffee to talk about a simple yet delicious combination that mixes the kick of coffee, the refreshing qualities of ice, the delightful creaminess of milk (and/or cream itself), and the tang of Bailey’s Irish cream.

As you are about to see, this coffee combination is very easy to prepare. This is what you will need:

  • A cold Café Latte (approximately 1/3 of coffee and 2/3 cold milk).
  • 5 oz. / 45 ml. Bailey’s Irish Cream
  • Ice cubes
  • Cream or whipped cream
  • Cocoa or cinnamon powder

First, put the ice cubes, the Bailey’s and the Café Latte in the presentation glass of your choice. Stir for a few seconds to mix all the ingredients. Then top up with cream/whipped cream and finish by sprinkling some cocoa or cinnamon powder on top.

Enjoy!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

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Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, August 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology

by Amer A. Vargas

PART 70: Watermelon Cooler

Watermelon Cooler recreation, picture by Marco Verch, published under CC2.0 licence.
Watermelon Cooler; picture by Marco Verch, published under CC2.0 licence.

With the sun heating up and hitting us hard in the Northern hemisphere, it’s a good idea to stay cool in the shade while, of course, enjoying a refreshing cocktail!

On this occasion we suggest a non-alcoholic mix that will delight all ages throughout the year, although during the summer season it is even more pleasing.

The Watermelon Cooler is very simple to prepare, as you are about to see. These are the ingredients you will need for 2 servings:

  • 600 gr (1.3 lb) of watermelon, peeled, seeds removed, chopped, and chilled
  • The juice of ½ a lemon
  • Fresh mint leaves and lemon wedges for garnish

The preparation is as simple as mixing the watermelon chunks and lemon juice in a blender and then serving the resulting concoction in a lowball or highball glass. Finish by garnishing with a couple of mint leaves and a lemon wedge on top of the drink itself or stuck on the rim of the glasses.

You can make colder versions by making it ahead of time and keeping it in the fridge before serving; by adding a cube of ice in each glass, or by making a frozen version by adding 4 cubes of ice to the blender.

Should your watermelon not be sweet enough, you can also add three teaspoons of sugar in the blender or 1 oz./ 3 cl. of simple syrup—be sure to adjust this to taste.

And lastly, as suggested by Ruchi Bharani in YouTube video, you can add a different touch to your cooler by using rose syrup and ½ tablespoon of chaat masala. If you can find it in your area, it can make a pleasant difference to the flavor of this mocktail.

Happy summer, and cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

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Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, July 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology

by Amer A. Vargas

PART 69: Pink Squirrel

Pink Squirrel, image by Tortoise Supper Club
Pink Squirrel, image by Tortoise Supper Club

Already we’re well into summer and with many flowers in full bloom, it’s time for another delicious cocktail!

On this occasion, we present the Pink Squirrel,  a cocktail that used to be very popular in the 50’s and 60’s. It works very well both as a dessert (for adults only, of course, since it contains alcohol; although a mocktail version is also very easy to produce, as you are about to see), as well as a worthy accompaniment to sweets or as a stand-alone.

These are the ingredients you will need to make the Pink Squirrel, for 2 servings:

  • 3 oz./ 9 cl. Crème de Noyaux
  • 3 oz./ 9 cl. White crème de Cacao
  • 4-5 Scoops of vanilla ice cream

And if you would like the cocktail to be more eye-catching , you could also use

  • Colored sugar or sprinkles for rimming the glasses, and/or
  • Maraschino cherries for garnish
  • Marshmallows
  • Whipped cream

The preparation of the Pink Squirrel is really simple. It is commonly served in a classic cocktail glass. If you are planning to use the colored sugar or sprinkles, start by rimming the glasses: moisten the edges of the rim with liquor or simple syrup, then dip into the sugar or sprinkles.

When the glasses are ready, put the other ingredients in the blender and process until you get a smooth drink. Then serve in the cocktail glass and feel free to finish with whipped cream or garnish with a maraschino cherry or marshmallows.

In case the Crème de Noyaux is difficult to find in your market (it has fallen out of favor in recent decades), some bartenders replace that ingredient with this mixture: 2 oz./ 6 cl. of Amaretto with 1 oz./3 cl. of Grenadine.  Or, if you are mocktailing, change the amaretto to milk or even almond milk, if it is available.

Whatever you choice, happy summer and cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

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Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, June 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology

by Amer A. Vargas

PART 68: GRILLED PINEAPPLE MOJITO

Pineapple Mojito, by Jimmy at The James

This month we will discover a Mojito variation that is both eye-catching and amazingly flavorful.

Created by Johnny Swet, bartender and co-owner of Jimmy at the James in the Soho neighborhood of New York, this cocktail adds the kick and aromas of grilled pineapple to a quality mojito, and brings about an extended cocktail experience for any mojito lover, as presented in liquors.com.

In Johnny’s own words, “Not only does grilled pineapple add a great visual element to a drink, but it also adds a more complex sweetness and acidic component. Because of the caramelization that occurs as a result of grilling, the pineapple pairs well with barrel-aged rums.”

Prepare the pineapple chunks ahead of time, before starting on the concoction itself: remove the skin and top from a ripe pineapple and cut it into slices 1/3 inch / 1 cm. thick. Grill these until they are caramelized and, finally, cut them into smaller chunks.

These are the ingredients and amounts we will use for a single serving:

  • 3/4 oz. / 2 cl.  agave nectar
  • 1/2 oz. / 1.5 cl. freshly squeezed lime juice
  • 1 mint sprig
  • 2 oz. / 6 cl. pineapple juice
  • 2 oz. / 6 cl.  aged and filtered rum (the original recipe is prepared with Brugal Especial extra dry rum)
  • 8-10 pineapple chunks
  • Crushed ice
  • Mint leaves for the garnish

This Pineapple Mojito is served in a typical Collins glass, and this is how you prepare it:

Start by gently muddling the agave nectar, the lime juice and the mint sprig in the glass. Then add the pineapple juice and the rum, and stir gently to combine all ingredients. Add crushed ice almost to the top, and finally put in the grilled pineapple chunks. Mix everything gently, ensuring that most of the pineapple chunks stay at the top of the cocktail. Finish by garnishing with mint leaves.

Tropical. Delicious. Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

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Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, May 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology

by Amer A. Vargas

PART 67: SPRING FRUIT WATER

We are now well into Spring, and life around us is blossoming with fragrances and colors… Why not match this with a colorful cocktail for-all-ages?

Cocktails don’t necessarily have to be overworked or complicated, nor contain alcohol if you are not in the mood for it.

So, on this occasion we will be brewing a very simple aromatized water, for all ages as I said above, and it’s very easy to personalize too. I will make a suggestion for a specific combination of fruits in this article, but anyone can tailor-make this to their personal taste by adding their own favorite items, or a fruit that is abundantly available in your area at this time of the year, or by removing any items you don’t like.

These are the ingredients for this suggested version of our Spring water.

  • 0.5 liter/0.4 gal of water (either flat or fizzy, to taste)
  • 1 lemon, cut in slices
  • 10-15 raspberries
  • 15-20 fresh peppermint leaves
  • Ice
  • Optional: 1 tablespoon of honey

If you would like to sweeten the water with honey, start by mixing the water and the honey, stirring well. Then add the peppermint and fruits and gently stir for a few more seconds. Let the mix infuse for 10-15 minutes, so the ingredients can release all their flavor, and then top up with ice cubes and stir again gently before serving.

For an improved, more colorful presentation, serve in high capacity glasses and make sure to include a lemon slice, a couple of mint leaves an a raspberry or two.

After drinking the water, don’t throw away the fruit; most of it has been flavored by the other ingredients and is still delicious to eat.

So there you go: healthy, refreshing, for all ages, and for any time of the day.

Happy May and cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

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Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, April 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology

by Amer A. Vargas

PART 66: CREME EGG COCKTAIL

With Easter round the corner, why not have fun with some chocolaty concoction? On this occasion we take a look at, and a sip of, the Creme Egg Cocktail.

The recipe for this month is based on the suggestions made by  cocktail expert Simon Difford from the famous Difford’s Guide.

And as I mentioned above, chocolate will be present in this cocktail, together with other ingredients that will delight the palates of those who enjoy sweet and sugary drinks.

Also bear in mind that this recipe involves flavoring your vodka with vanilla, a process that must be completed at least two days (preferably a week) in advance of consumption, to ensure you get the best flavors and aromas out of a vanilla pod. To achieve this, simply cut a vanilla pod lengthways to expose the seeds and drop the whole pod into your vodka bottle, seeds and all. Then reseal the bottle but remember to shake it several times a day for the next few days (until done).

Here is the full list of ingredients you will need to make this Creme Egg Cocktail:

  • Chocolate to garnish the glass
  • 45 ml./ 1½ oz. of vanilla-flavored vodka
  • 15 ml./ ½ oz. “Licor 43” liqueur
  • 15 ml./ ½ oz. White Crème de Cacao
  • 15 ml./ ½ oz. Advocaat liqueur
  • 15 ml./ ½ oz. Single cream or half-and-half

This cocktail should be served in a coupe glass, as shown in the picture to the side.

Before you mix the ingredients, melt some chocolate and coat the rim of the glass.

Then add all the liquid ingredients in a shaker with ice and shake firmly for eight to ten seconds. Finally, strain the mix into the chocolate-rimmed coupe glass.

You can finish by garnishing with grated chocolate and even make a chocolate Creme Egg, that is, cut open a small, hollow chocolate egg and fill it with a little cream to represent the egg white and a dash of Advocaat  liqueur to make a pretend yolk. The whole presentation should look as depicted here.

Happy Easter… Cheers!

Images by Piqsels.com

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

Categories
Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, March 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology, Part 65

by Amer A. Vargas

Cherry Blossom cocktail

Cherry Blossom Cocktail, courtesy of Hilton Garden Inn

Spring is around the corner (in the Northern hemisphere, of course)!

The snow and rainy season is about to finish and the new season will bring us the full beauty of mother nature’s colors with all her blossoming trees, plants and flowers… Isn’t that a good reason to celebrate?

So why not welcome Spring with a cocktail that evokes the season?

This month, we’ll see how simple it is to concoct a Cherry Blossom cocktail.

Here is the list of ingredients you will need to produce one serving:

  • 1¼ oz./ 37 ml. tequila
  • 1 oz./ 30 ml. lime juice (plus a little extra to help rimming the glass with salt)
  • 1 oz./ 30 ml. grapefruit juice
  • ¼ oz./ 7 ml. grenadine
  • A grapefruit slice or wedge, or a maraschino cherry for garnish
  • Salt (preferably coarse or flakes) for rimming

To prepare your cocktail, start by rimming a martini glass by dipping the rim onto lime juice, then onto the salt of your choice.

With the glass ready, you simply pour all liquid ingredients in a shaker filled with ice cubes and shake vigorously for a few seconds.

Strain the mix onto the rimmed glass and finish by garnishing with a grapefruit slice or wedge or a maraschino cherry.

This cocktail is commonly served in the aforementioned martini glass, but you can make it a longer drink by pouring it over ice cubes in a highball.

Let’s toast to a blossoming month and season, cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.