December Chapter Meeting at Good Knight

With each chapter meeting we start with a 45 min business meeting, then break and resume with a 45min-1hr information session where reps from various brands talk about their products in an informal "taste-around" format. This week we had Bill Norris demonstrating his Cabana Cachaca cocktails; Adam Harris from Maker's Mark showing us the various steps in the aging process; Stephen Germarian from Balcones Distilling tasting us on their Baby Blue Corn Whiskey and RUmble; and Platinum spirits tasting their flavored vodkas.

Meeting Minutes are posted on a separate Web site here: http://docs.google.com/View?id=dg83h83t_8gpb2bghp

Charity Casino & Cocktails this Saturday

USBG Austin member Jeff Davis is hosting his annual fundraiser for Safe Place this Saturday December 19, 2009. In addition to mock casino games, there will be classic cocktail demonstrations by members of USBG/Austin.

Location: The Phoenix located at 409 Colorado Street Austin, Texas 78701
Time: 8pm to Midnight
Liquor sponsor: Maker’s Mark
Admission: $10.00 plus unwrapped children’s toy (Pre Sale), $15.00 at the door
RSVP for Pre Sale Tickets Purchase to jefferyATjefferykdavis.com
Attire:
Gentlemen-Jackets Requested, Black Tie Encouraged
Ladies-Your finest (photographer will be present)

Please forward this invite to your friends, family and co workers. Open invitation for a worthy cause!

Holiday Cheers From Our Maker's Mark Diplomat

The local Maker's Mark Distillery Diplomat and USBG Austin member Adam Harris will be hosting an event for USBG members and whisky aficionados next Monday night at the Paggi House. He will be doing an educational event centered on Egg Nog, with the assistance of Paggie House bar manager/USBG member Jeff Boley. Bring your friends and ask them to bring canned goods or other nonperishable foods. All will be donated to a local food bank. Let Adam know you'll be there by dropping him a line at adam.harris(AT)makersmark.com with the subject line "Austin Nog" and tell him how many folks will be in your sleigh.

Here's a little holiday treat from Adam, who in addition to being the Maker's Mark distillery diplomat for our area is also a talented bartender:

"Holiday Julep"
In a Julep cup add:
1 scoop of lignon berry preserves
3/4 pt Heering Cherry Liqueur
1 dash of Fee Brothers barell aged bitters
Mash together gently with the flat end of your barspoon
add 2 pts Maker's Mark
Fill the cup half way with crushed ice and stir well until the cup is frozen over. Add more crushed ice to form a snow cone. In the middle of the cup stick a large, fresh and aromatic stem of rosemary in the ice and place a straw adjacent. Happy Holidays.

January Chapter Meeting Confirmed

The January chapter meeting will be held at East Side Show Room on Monday January 4 at 3pm. The business meeting will take place from 3-4pm with fromage and charcuterie compliments of the Show Room. A 4pm we will start our 1-hr tasting & education segment. The meeting is open to members & prospective members alike, although only members can vote on chapter business.

USBG Austin Announces Special Discount Membership

USBG Austin has secured a special discounted membership rate of $50 for the first year, a 50% discount off the normal rate of $100. We encourage all interested bartenders to join at this discounted rate. Our next meeting is January 4 at 3pm at the Eastside Show Room. Please email membership inquiries to chapter president Russell Davis at russellbartender(at sign)gmail.com

USBG Austin Members Take Top Spots at Drink Local Cocktail Contest

USBG Austin chapter was well-represented at last night's Drink Local Cocktail Contest, hosted by Edible Austin magazine and TipsyTexan.com. The first prize was taken by USBG Austin treasurer Lara Nixon with her cocktail "We're in it for the Corn." Second place was taken by FINO bar manager Bill Norris with his "Texas Campfire Flip."

Lara Nixon's winning cocktail
We're in it for the Corn
2 oz organic sweet corn infused Balcones Baby Blue Corn Whiskey
1/2 oz Velvet Falernum
1/4 oz Paula's Texas Orange
1/4 oz Del Maguey Mezcal-Chichicapa


Expressed orange peel seasoned cocktail glass. Stir ingredients, strain into cocktail glas (non-chilled) and garnish with Organic roasted sweet corn.

Bill Norris's second place cocktail
Texas Campfire Flip
2 oz Baby Blue Corn Whisky
1 oz Fresh Lemon Juice
.5 oz Raw Sugar Simple Syrup
2 Bar Spoons Del Maguey Chichicapa
1 2 inch spring wild Texas rosemary + 1 2 inch sprig for Garnish
1 whole local farm egg
Angostura Bitters for Garnish

In a tempered mixing glass, place rosemary sprig in mescal. Carefully ignite the mescal to toast the rosemary and allow it to burn off.

Add Baby Blue Corn Whisky, lemon juice, simple syrup, whole egg and ice. Shake until your arms hurt and strain into a chilled coupe. Garnish with additional sprig of rosemary and several drops of Angostura Bitters.

USBG Meeting Tonight at the Good Knight

The Austin/Central Texas chapter of the United States Bartenders Guild is meeting tonight at 7pm at the Good Knight, 1300 E. Sixth. Billy Hankey presides over the bar there and will be hosting us tonight. I had the pleasure of tasting some of Billy's cocktail creations last night.

The business meeting starts at 7pm; at 8pm we will start our tasting & education session which will feature brief presentations by Cabana Cachaca, Balcones Distilling and more.