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*My host is dropping Wordpress blogs, so this will be the last Charming Cocktails blog post at this URL address. I’ve transferred everything to the new address at http://charmingcocktails.wordpress.com. Also, if you are one of the 10,000 or so people that follow this blog and would like to continue, then you’ll need to subscribe at the new blog address. Sorry, I am not going to take the time to transfer every email one by one. If you’re not interested in subscribing to the new blog then it was great having you along for the ride so far. Cheers!

Well, Sex and the City 2 is about to premiere and Prairie Organic Vodka sent me some recipes to share.

Do you know when the first Cosmopolitan was first ordered and seen in the TV show Sex and the City? Well, I do because I checked all of the episodes out from the library to find out.

The first time the Cosmopolitan was mentioned and seen in the TV show was on July 18th, 1999. It was the 2nd season, 19th episode called, The Chicken Dance. Samantha orders one at a wedding bar and Carrie orders scotch straight up. I recorded the clip and it can be seen here.

The next Cosmo seen was in the 20th episode called The Man, The Myth, The Viagra.The third time was #23 Evolution and the fourth was #24 La Douleur Exquise! Shall I go on?

See you over at the new Charming Cocktails next time!

Southern Comfort is celebrating its sponsorship of the Golden Globe winning series True Blood, Season Two with a selection of blood thirsty cocktails that promises to make the mouth of any mere mortal water.

The recipes are in European measures. Wouldn’t it be nice to have a jigger with both standard and metric measures? Just a thought.

The Sookie Swizzle

50ml Southern Comfort
3 wedges Blood Orange
3 wedges lemon
15ml Sugar syrup
Dash of Peychaud’s Bitters

Served in a large rocks over crushed ice, muddle fruit and build in glass.

Southern Merlotte’s Punch

35ml Southern Comfort
15ml Lemon Juice
25ml Apple Juice
50ml Merlot red wine
15ml Sugar syrup
1/2 blood orange (squeezed)
Dash of Peychaud’s Bitters

Shake and strain into a High Ball glass over cubed ice. Serve with a blood orange and lemon slice and garnish with mint sprig.

Southern Blood

50ml Southern Comfort
½ blood orange
Ice

Fill a glass halfway with ice and pour the Southern Comfort over. Squeeze the juice of half a blood orange and stir for a true taste of New Orleans, where Southern Comfort originates.

HISTORY
Southern Comfort was created in 1874 by a New Orleans bartender, Martin Wilkes (M.W.) Heron. After experimenting with a variety of fruits, spices and other spirits, Heron struck on the perfect combination creating a one-of-a-kind blend of nuetral grain spirit, fruit, and spice flavors. His spirit of originality, freedom and possibility continues to live through the Southern Comfort brand to this day.

TRIVIA
• Southern Comfort was originally known as Cuff and Buttons.
• Southern Comfort was Janis Joplin’s favorite. She mixed it with lime juice.
• Southern Comfort won the gold medal at the 1904 World’s Fair in St. Louis.
• The Scarlett O’Hara (SoCo, cranberry juice & lime) was marketed in 1939 after the film, Gone with the Wind.
• The most popular drinks made with SoCo is the Alabama Slammer and Sloe Comfortable Screw.

Happy New Year all! I have to be honest, as a kid I truly believed that this magical year was THE year I’d be living the Jetsons life. Remember the Jetsons? Meet George Jetson.  Jane his wife…loved that cartoon.

I don’t know what will happen in 2010, but I do know what happened 100 years ago. We’ve come a long way, baby. Or have we?

1910 First in-flight cocktails are served to paying passengers on the Zeppelin flying over Germany.
1910 J&B blended Scotch whisky is introduced.
1910 Prohibition for Canberra, Australia begins.

1910 Mount Gay Eclipse Rum from Barbados is named after an eclipse of the same year.
1910 Britain’s first cocktail bar, the Criterion in Piccadilly Circus opens.
1910 Bacardi opens a facility in Barcelona, Spain.

And, if you go back only 50 years then here are three things that happened.

1960 Happy Hour becomes a common term.
1960 The first Playboy Club opens at 116 East Walton in Chicago and becomes the busiest bar in the world, often serving 1400 guests a day. Cocktails cost $1.50.
1960 A plastic lined bottle cap replaces the cork lined crown bottle cap.

Wishing you a bright 2010!

Cornucopia (also called horn of plenty) is a symbol of abundance and in the cocktail world there is a definite abundance of variety. The cocktail culture pendulum swings from extreme flair bars to purist craft bars and oscillates past all others in between. I’m for all of them and believe that all pieces of the cocktail pie bring something to the table.

I will get to experience the extreme side on November 18th at the original flair bartending championship, QUEST. It’s at the groove at Universal CityWalk® in Orlando, Florida. There is a virtual tour of the groove here (scroll to the bottom). I will be there with Mark Hastings, owner of the world’s largest bar supply company. The kicker is that it will be MY BIRTHDAY at midnight! So this high-energy event should be fun fun fun! Come see me! Admission is free if you get there before 9pm. To learn more, Quest has a Facebook event page here.

If you think you can get away, then most of the attendees and competitors stay at the Holiday Inn Hotel & Suites across from Universal and next to TGI Fridays (Fridays actually provides room service to the hotel). There are free shuttles over to CityWalk, but you can actually walk it as well. Rooms are around $80 and suites are $130. Their # is 407-351-3333. I’ll be staying there.

In the past month I moved from Orlando to Indian Rocks Beach, Florida to work for Mark Hastings, owner of the world’s largest bar supply company: BarProducts.com, LogoBarProducts.com, BarSupply.com, BarSupplies.com, WholesaleBarSupplies.com, WorldBarSupply.com, etc. (Soon there will be a Master Mixologist Pro section added to the sites and the flagship site, barproducts.com, will get a facelift.)

In my first week of work as Promotions Director, I ran across a patent pending product of Mark’s that I thought was pretty clever. It’s an inverted plastic pour spout called the Cap-On®. Well, I put them into my home bar bottles because I liked that I could screw the cap back on. Then I did a 3-count pour and was surprised to find that it measured correctly. I thought they would be perfect for the average person or master mixologist that hated pour spouts. So, I sent out samples worldwide to cocktail friends and the response has been great! It’s been blogged about at The Liquid Muse, Santa Fe Barman, and Cocktail.about.com with more to come.

But something happened that I didn’t expect from my new BFF Dave Nepove aka Mr. Mojito…Dave fell in love with them and talked Duggan McDonnell who owns Cantina in San Francisco to use them. (Should have photos soon)  I love you Dave & Duggan!

Then John Lermayer told me that he loved them and was going to put them in The Florida Room at the Delano Hotel in Miami! Wow! I never expected them to be used that way! John, you’ve known I’ve loved you a long time

And to top it off so far this week, Brian Loukmas, mixologist for Bacardi, fell in love with them too and sent a photo! I love you Brian! Can’t wait to see you at Quest! So many new BFF’s!

If you’d like to try them then they are quite affordable. So affordable they can be disposable. You can get a dozen for 69 cents or 48 dozen for $26.50 at barproducts.com.

The 2nd Season of ON THE ROCKS (bartending challenge ala Top Chef) has it’s first of 3 episodes tomorrow night (Nov 7) on NBC after Saturday Night Live!

On the Rocks, Season 2 follows eight of the nation’s best bartenders as they compete for the title of America’s Top Bartender and a $100,000 prize. I’m crossing my fingers for Todd or Hillary.

Shot on location in Las Vegas, the contestants are judged through a series of challenges that test their skills, knowledge and talent behind the bar.

This season will be hosted by Maria Sansone, who will be joined by an award winning panel of judges… On the Rocks’ season one winner, Amanda Gager, actor and nightlife legend Fabrizio Brienza and award-winning mixologist friend of 12 years, Tobin Ellis, who co-founded the Flair Bartenders Association.

A few weeks ago, Rachel Poor, Senior Account Executive for SHIFT Communications sent me 2 bottles of Cruzan rum (Light aged & dark single barrel) and a bottle of Canadian Club Classic 12.

They arrived on a Friday, so I made a pitcher of Skinny Cruzan Quad-Citrus Mojitos to share with my neighbors. It was a big hit! The guys didn’t even know it was sugar-free!

I used the Cruzan Single Barrel, mint infused Splenda syrup, limes, lemons, tangelos, and Fresca grapefruit soda.

Rachel also sent me some recipes to post to generate some awareness for Movember, (moustache + November) a charity that raises money for testicular cancer and prostate cancer awareness. Canadian Club is a sponsor of Movember and they’ve made some funny Mo-inspired cocktails to generate some excitement. The site is pretty graphically appealing. You should check it out. Here’s a YouTube vid of it

The Magnum

1 ½ parts Canadian Club Whisky

4 parts Ginger Ale

Lime

The Bandit

1 ½ parts Canadian Club Whisky

4 parts Club Soda

Lemon

The Flanders

1 ½ parts Canadian Club Whiskey

½ part sweet Vermouth

Dash of bitters

The Burgundy

1 ½ parts Canadian Club Whisky

4 parts Ginger Ale

Splash of Cranberry Juice

Lastly, I want to give props to my new facebook friend, John Collingwood from http://www.wanttoimpress.com and Newcastle upon Tyne, United Kingdom. He shot a cocktail photo session in a vintage barbershop for Movemeber and made some cocktails for Movember.

Come see me at Quest!

The Universal Record Database Beta (URDB) says that they are the definitive site for human achievement. Last month they posted Opus Moreschi (writer for The Colbert Report,  The Late Late Show with Craig Kilborn, The Tom Greene Show, etc.) making the  Fastest Time to Make a Shamwow Cocktail. Click on the image below to see it. (Don’t know what a Shamwow is? Scroll down and view the YouTube infomercial.)

My Thoughts:

1. Ick! he’s using his germ infested hands to squeeze out the Manhattan. Use some gloves, Opus.
2. At least he used bitters and a good Bourbon (Maker’s Mark), but a warm Manhattan? or rather…Shamhattan. Maybe he should have Shamwow’d it into a glass of ice to make a Manhattan on the rocks.
3. The band should’ve played a New York related song.
4. What is a Shamwow really made of and do I want my drink strained through it?

Here’s what a Shamwow is:

The Universal Record Database Beta (URDB) have several other offbeat collegiate-ish drink-related world records on the site like the Fastest Chug of a Can of Beer, The Most Wine Consumed with Left Hand over Right Shoulder, and The Fastest Time to Pull a Cork Out of a Wine Bottle With a Napkin.

Other “out there” drink related stuff going on is The Martini Workout where you set a Martini glass on your abs and do crunches.

Don’t forget about Tales of the Cocktail July 7th-12th! I posted the event I’ll be part of called Hollywood Cocktails over at Facebook.

Cocktail 1: Cheryl Charming will be presenting the…
Tom Collins

1-1/2oz Plymouth Gin
3/4 oz Fresh Lemon Juice
1 oz Simple Syrup
4 oz Club Soda
Orange Slice for Garnish
Cherry for Garnish

Shake Plymouth Gin with lemon juice and simple syrup and strain over fresh ice into a Collins glass. Top with club soda and garnish with an orange slice and cherry. A 6 minute DVD of the Tom Collins seen in film will accompany the cocktail.

Cocktail 2: Simon Ford will be serving the….
Vesper Martini
Casino Royale, Ian Flemming, 1937.
Invented by Gilberto Preti for the author and close fried Ivor Bryce, at Duke’s Hotel, London.

3 parts Plymouth Gin
1 Part Absolut Vodka
1/2 part Lillet Blanc
2 dashes of Angostura bitters
Lemon Twist

Shake until ice cold and serve in a deep champagne goblet with a large thin slice of lemon peel.

Cocktail 3: Charlotte Voisey will be presenting the…
Romanoff’s of Beverly Hills
Adapted from Bottoms Up, by Ted Saucier (1951)
Combine in tall glass full of ice:
2 oz Hendricks Gin
1/2 oz Cherry Heering
1 barspoon grenadine
1 oz fresh-squeezed lime juice
Top off with ginger beer and garnish with half of lime shell.

Cocktail 4: Marcos Tello will be serving the….
Brown Derby Cocktail
2 oz Wild Turkey Bourbon
1/2 oz Honey Syrup
1 oz Grapefruit
Shake & Strain
Cocktail Glass

History: This cocktail is from the Vendome Club, Hollywood, 1930, and is named after the famous hat-shaped restaurant on Wilshire Boulevard that opened in 1926.
The Brown Derby Cocktail from The Vendome Club in the early 1930’s and became Vendome Wine & Sprits in 1933 when it became legit.

Cocktail 5: Ted Haigh will be serving….
The Missionary’s Downfall
Adapted from Don the Beachcomber, Beachbum Berry, and myself.
1 oz Coruba Rum,
1/2 oz peach-flavored brandy
1-1/2 oz fresh lime juice,
1/2 oz honey syrup,
add 4 sprigs of fresh mint,
1/2 slice fresh pineapple.

Pour in blender with 14 oz of crushed ice,
blend until smooth.
Pour into double rock glass,
garnish with a mint sprig and serve

This recipe directly relates to TWO movies, but more on that at Tales!

In case you didn’t know, between May 11th & 18th is World Cocktail Week and you can view related events worldwide at  The Museum of the American Cocktail.

The largest celebration of all is the annual San Francisco Cocktail Week, which is a week in honor of San Francisco’s vibrant cocktail culture.  You can view the schedule here.

If you happen to be in Las Vegas then you must check out a Social Mixology - Late Night Cocktail Culture in Vegas event. It’s headed up by my longtime barmagic.com friend, Tobin Ellis (ya know the bartender that competed against Bobby Flay on TV), so you can’t go wrong. Plus, anyone with stunning graphics is is number one in my book!

Also this month, The Ritz-Carlton is launching a new “Bar Experience” globally that features a Bar Edible menu with a fresh twist on solid and traditional cocktails. Just check out the images of the Chipolte Mango Margarita, Sake Cucumber Smash,  Pom’Bom with gold flake, Elderflower “Pink Gin” Smash, Melon Citrus Twist, Mojito, and Lemon Ginger Fizz.
If you’d like the PDF file of the Bar Edible menu recipes then email me at cheryl@misscharming.com and I’ll send it to you.

Every Saturday morning in New Orleans, Paul & Ann Tuennerman aka Mr. & Mrs. Cocktail host The Straight Pour Radio Show from 10 AM - 11 AM on WIST-AM 690. Two weeks ago on 4.11.09 I was on the show. You can listen to the show by clicking here then scrolling down to The Straight Pour.

It was the most fun I’ve had after sleeping for only a few hours. Christina (one of the Tales of the Cocktail Angels) brought the ingredients to make Prosecco Mimosas, we played the Miss Trivia iPhone App, challenged listeners to call in with the answers, and Dean Serneels called in. Also in the studio was Tony Leggio, the Grand Marshall of the Easter Gay Parade, Liz Edwards, National Director of the Las Vegas Bartenders Guild Special Events, and Rebecca “Kid Cocktail” (Paul’s daughter).

On the show I tell Tony that he can make a special cake for his gay parade (like Mardi Gras and their famous King Cake). Below is a photo of the Rainbow Cake I talk about. It’s easy to make! Just split your cake batter up into how ever many colors you want to make into separate small bowls and color them with food coloring. Then pour each color on top of each other in the baking pan and it will bake like the photo below.

Prosecco Mimosas

To make Prosecco Mimosas simply pour an ounce of orange juice into 5 ounces of Prosecco Italian sparkling wine.

Also, if you haven’t checked out Miss Trivia, my drink trivia app, here is a YouTube video of what it looks like below.

Yay! The full version of Miss Trivia came out today! Filled to the brim with 5000 drink related questions, difficulty levels, categories, single or multi-player options, and fun faux prizes. There are a few kinks to work out that bother me, but it will be updated by next week. Simply tap the App Store icon on your iPhone/iTouch and  “search” Miss Trivia or Cheryl Charming to find it. Then download. You can also download from iTunes on your computer. If you like it then leave a review! More questions will be added as time goes by.

I also wanted everyone to know that Tales of the Cocktail just put their tickets up for sale. I will post more on Tales, but first, if you plan to attend, I wanted you to start thinking about reserving a spot for a Spirited Dinner because they fill up very fast (only a limited amount of spaces are available to keep the dinners intimate). It’s Thursday, July 9, 2009 at 8:00 PM - 11:00 PM.

What is it?
Each Spirited Dinner will have a distinctive menu with a range of cuisine from appetizers to desserts, served along with extraordinary cocktails of all variations and flavors. At each spirited dinner, a team of authors, mixologists, and bar-chefs have worked alongside New Orleans’ most prestigious restaurants to bring you a unique and exciting menu.

The Spirited Dinner restaurants include; Antoine’, Bacco, Bayona, Bombay Club, Bourbon House, Broussard’s, Café Adelaide, Calcasieu, CURE, Emeril’s Delmonico, GW Fins, Iris, La Cote Brasserie, Maximo’s, MILA, Morton’s, Muriel’s, Palace Café, Pelican Club, Redfish Grill, Restaurant August, Rio Mar, Wolfe’s in the Warehouse, Wolfe’s of New Orleans, and Zoë.

I chose The Pelican Club, so if you want to eat with me then call the restaurant at 504-523-1504 during the day to make a reservation. It’s $100 and includes tax and gratuity.

The Chef is Richard Hughes and the Bar Chefs are the incredible BarMagic team headed up up Tobin Ellis. Tobin is most recently recognized for being chosen the bartender (in all of America) to challenge celebrity Chef, Bobby Flay on his Food Network TV show,  Throwdown with Bobby Flay. Just check out this Cocktail & Food menu that will be served below! I love it!

Pelican Club
2009 Tales of the Cocktail Spirited Dinner
Bar Chefs: John Hogan, Kristen Schaefer, Tobin Ellis
- First Course -
Samba Swizzle
Zaya Rum, Domaine de Canton Ginger Liqueur, Coconut, Fresh Lime,
Cane Syrup, Homemade Falernum, Orange Bitters

Hendrickʼs & Outlaw
Hendrickʼs Gin & Outlaw Brown Brazilian Tonic, Old-Fashioned NY-Style Seltzer, Fresh Lime

curried crab profiteroles/jamaican jerk chicken wings/conch fritters w sauce chien
———————————–
- Second Course -
Smoked Riviera
Plymouth Gin, Campari, Maraschino Liqueur infused w/ Smoked Pineapple,
Fresh Lemon, Egg White, Fee Brothers Aromatic Bitters

shrimp and scallop ceviche
———————————–
- Third Course -
Bianco Fresca
Macchu Pisco La Diablada Pisco, St. Germain Elderflower Liqueur,
Fresh Lime Sour, Old-Fashioned NY-Style Seltzer

crayfish and white bean chili
———————————–
Intermezzo: Lemon Ice w/ Habanero Peppers and frozen Partida Reposado Tequila
———————————–
- Fourth Course -
Ham & Cheese Caipirinha (don’t be scared, it’s yummy the BarMagic Team says)

Tasso cured Cuca Fresca Cachaca, Fresh Lime, Cane Sugar, Grana Padano Cheese garnish

Argentinean style hangar steak  w/ chimichurra sauce and shrimp and tasso stuffed mirliton
———————————–
- Fifth Course -
(Guest’s Choice on Cocktail)
Sazerac
Martell Cognac, Sugar Cube, Peychaud Bitters, Kubler Absinthe Rinse, Lemon Twist
or
Monkey Fingers
Pampero Rum, Castries Peanut Creme, Coconut, Cream, Angostura Bitters

tres leches cake wilt bruleed banana’s and 20 yr rum whipped cream

Yeah, I know it’s really called Miss Trivia “Lite” in the Apple world, but I’m a Coke Zero fan and figured it was clever to use “Zero”since the app  is Free & Lite. This is the official announcement that Miss Trivia Lite is available for download. However, from clicking around on it, it appears I have a couple hiccups to work out. No worries, just know that I will be making the questions more readable, adding a sound “off” option, inserting a cash register chime for the correct answer (since the goal is to ring up the highest bar tab), shorten the wrong  answer buzz to one second, and allow a 6 second head start to read the question before the timer begins. The full version should be available in a matter of days, but if you see anything in the free lite version that I overlooked don’t hesitate to let me know.

How to Download an App
(First, make sure you’ve created an account with iTunes on your computer.)
Downloading applications to iPhone is easy. Just tap the App Store icon, browse whatever categories you’re interested in or search for a specific App then download your purchases wirelessly.
Once you own an application, the App Store automatically notifies you when there’s an update. Updates are free. You can even shop for applications on iTunes, then sync them to your iPhone/iTouch.

Another drink related app that became available this week is Gary Regan’s Flip ‘n Drink. Gary is one of the world’s renowned cocktail authors with “The Joy of Mixology” being his most prized publication so far. The photo of us above was taken minutes after finally meeting for the first time in 2007. I remember hoping that there wasn’t any black pepper in my teeth because the watermelon cocktail they passed around had black pepper flakes floating in it. Below is a YouTube demo of Flip ‘n Drink. One thing to know about the app is that it’s over 10mb, so you’ll have to download on your computer first (10mb is too big to download from the iPhone).

Tonight I didn’t get to see my favorite person on TV (Adam Lambert) because President O’Bama was on, but I did get to catch Ted Allen afterwards on Food Detectives as Top Chef winner, Richard Blaise demonstrated how to make cool cocktails using a tank of liquid nitrogen. Man, did you ever think you’d see those 4 names together in one sentence? Anyway, Richard made a Gin & Tonic by making frozen gin ice cubes then filled the glass with tonic water, a frozen Tequila shot, a Mojito sorbet, and a frozen Martini. The ones I’d like to try are the Gin & Tonic and Mojito sorbet. I like my Classic Martinis cold, but I’m hesitant about a very cold & chunky Martini.

To see other molecular mixology creations click here. You’ll find an Inside Out Bloody Mary, nitro caipirinha, Champagne Lava Lamp, Martini Popsicles, Sazerac Gummy Bear, Gin & Tonic Jelly, Martini Sorbet with Olive Caviar, and more!

Jamie Boudreau from spirits & cocktails.com is one of the world’s leading molecular mixologists. Below is a YouTube video of him making his MEXICAN CLOUD, a Tequila cocktail that includes rhubarb bitters and is topped with egg-white foam that’s flamed (toasted) with an atomized Chartreuse spritz.