MIXOART BAR ENTERTAINMENT
NEWSLETTER
November 2008

NEWS

The LAB, Cocktail Counter, located at 1351 Rachel St. East in Montréal, offers a festive and friendly atmosphere as well as a wide-variety of alcohols, unique beers from the Schoune brasserie as well as savoury and unique cocktails that can be enjoyed every day. Doors open at 4 pm; Saturday and Sunday: 5 pm, Mondays are reserved for special events. Make sure to come and see us and bring all of your friends! LAB website : http://lab.mixoart.com/ Mixoart Bar Entertainment invites you to discover cocktails. Our next presentation will focus on RUM. Along with a retrospective, you’ll be able to taste some classic cocktails and learn how to make them as well. Make sure to sign up now – places are limited to 10 people. Seminar date: Sunday, November 16th, 2008 from 1pm to 5 pm. Held at the LAB Cocktail Counter, 1351 Rachel St., East. Seminar price: $75.00. Sign up at: info@mixoart.com or call 514 544-1333.

OUR "MUST"

APPLETON ESTATE RESERVE

This month’s selection focuses upon APPLETON ESTATE RESERVE Jamaican rum. Created as a transition to sipping rums, this rich, velvety eau-de-vie won the gold medal for best rum of the world at the International Wines & Spirits Competition. A studied blend of 20 select rums that are aged as long as 12 years, the final result is characterized by a strong bouquet with an intense fruity flavour. The Appleton Estate Reserve is both potent and elegant, defined by its fruity, harmonious character.

To find out more, visit: www.appletonrum.com

COCKTAIL SUGGESTION

This month we are featuring our “Ginger-Elderflower Caïpirinha”, a short drink that is perfect for those who are missing the south. Don’t forget to consume with moderation!

Ginger-Elderflower Caïpirinha

• ½ lime
• 3-4 pieces of chopped ginger
• 2 oz of Cachaça Leblon
• ½ oz of elder flower cordial
• 1 slice of lime

Use an Old Fashion glass to create this cocktail. Dice the half lime and place the pieces in a glass. Add the chopped ginger and the elder flower cordial. Muddle the ingredients. Add crushed ice. Pour the Cachaça Leblon into the glass. Make three full stirs with a spoon, decorate with a slice of lime and enjoy!

BOTTLES & SHAKERS– Fresh updates on international Flair bartending and its participants.

Q & A with Bartender Joe Haman

This month, we would like to introduce to you one of our favourite local bartenders: Joe Haman. Considered as one of Montreal’s most experienced bartenders and mixologists, he’s worked for years behind the bar and is presently the bar manager for La Distillerie n°1 and n° 2 (a favourite hangout for the Mixoart team). Here’s what Joe had to say when we caught up with him.

Q. How long have you been working as a bartender and where did you get started?
A. I started 13 years ago at Route 66 and Cognac in Saint-Jean-sur-Richelieu.

Q. Why did you choose to become a bartender?
A. I think the profession actually chose me. My brother had already worked for years behind the bar. I started at the bottom of the ladder and slowly made my way up towards bartender. My old history professor was also the owner of the bar at the time.

Q. How long have you been practicing Flair bartending?
A. I learned about Flair bartending about eight years ago. I’ve been practicing it intensely for work ever since the opening of the Distillerie n°1, which was about 3 years ago.

Q. How do you define Flair?
A. In my opinion, Flair is everything that a bartender does behind a bar in order to improve his service while entertaining his clients – that might mean flipping bottles and shakers or even doing magic tricks. It’s the satisfaction of the clients that is the most important thing.

Q. What is your favourite answer to “You’re just like Tom Cruise in Cocktail!”
A. ”Yeah – but I don’t spill everything everywhere!”

Q. What do you love most about your career?
A. I’m constantly meeting new people on both sides of the bar. I love everything about the social scene in general.

Q. What do you think that people are looking for when they go out to bars these days?
A. They’re always looking for something new, an original experience and a good time. More and more people also want to learn about alcohols, cocktails, wine, beer, etc.

Q. What is your favourite cocktail to make?
A. “Your cocktail”. What I mean is that no matter what the client desires, it really makes me happy to make a drink that is the perfect fit.

Q. …to drink?
A. It depends. At a staff party, I really like to drink a Bourbon & Coke.

Q. What advice to you have to give to future bartenders?
A. Learn the basics and take one stage at a time. Take the time to observe and understand exactly what it means to be a bartender. Start at the bottom and gradually work your way up to bartender.

Thanks Joe!

COMPETITIONS – Monthly Bar and Flair events from around the world.

For those who are interested, here’s what’s going on in terms of competitions for the month of December.

Shake Flair Contest 2008
While Quebec is going to be shrouded in snow, Brazil will be heating things up with its Shake Flair Contest 2008 which will be held Rio de Janeiro. This South American Flair championship is endorsed by WFA (World Flair Association) and accepts a maximum of 30 competitors for the qualifying rounds and the intense finals that follow. Sponsored by Bacardi, Monin syrups and Heineken, there is $100 R (100 Brazilian Reals) subscription fee which amounts to about $184 Canadian dollars. Competitors will have to open and serve a beer and then prepare 2 cocktails from the menu in 5 minutes for the qualification round. They’ll have 7 minutes during the finals.

For more information on the Shake Flair Contest, visit www.shake-rj.com