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Bruce Tomlinson   " The Bartender ".....................................

Saving The World - One Drink at a Time

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Thirsty Earth Drinks up the Rain,
Trees from earth drink that Again;
Ocean Drinks the air; The sun
Drinks the Sea, and him the Moon.
Any Reason, Canst thou Think,
I Should Thirst While All These Drink?




= civilized drinking

If you are going to drink then make it something excellent and choose quality. A well-made cocktail crafted by a bartender that cares is one of life's little luxuries.
                                                                           Bruce Tomlinson

"Bartending is 5 hours of fun
sandwiched between 3 hours of cleaning"
-Jeffery Morgenthaler

"A professional Bartender is someone who can do his or her best work when he or she doesn't feel like it."
-Bruce Tomlinson


Making the Ordinary - Extraordinary!


A good friend will help you move.  A great friend will help you move the body.    I am helping a buddy who owns the Murder Mystery Theatre with some marketing and this is one of the new lines. I thought is funny and I hope you do too.

 Join me on Facebook

Jeff"Beachbum"Berry    Cheryl Charming    Bruce Tomlinson

Most of you that know that I am taking a break from this site till mid 2011 to finish other projects. But I must tell you about part of a trip to Washington, DC.

Jeff Beachbum Berry (the handsome of the two guys above) was doing a seminar called THE SUFFERING BASTARD: JOE SCIALOM A man who speaks eight languages fluently and works in famed hotels around the world, including Paris's Ritz, New York's Four Seasons and Cairo's Shepheard's Hotel, invents that tiki-bar staple the Suffering Bastard and numerous other cocktails, and is frequently suspected of espionage because his regular customers include diplomats and journalists.
Cheryl Charming & myself decided to make a trip of it so we could run around with the BUM. Jeff, being the man of action that he is had setup three evenings and invited me and Cheryl along. Our first evening was at PS7's. Gina Chersevani is the Bartender/Mixologist for this wonderful establishment. Friend's of Jeffs, Amy & Mark Eggers set this cocktail-pairing dinner up. Let me start out by saying WOW. I have been fortunate to have been at quite a few cocktail-food-pairings. This was perfect. Gina C. must have the best palate in the business. The PS stands for Peter Smith the chef. Chef Peter helped Gina present the different plates of food. During the time the chef spent with us he informed us proudly that he spent quite a long time persuading Gina C. to become part of  PS7's family. The pairing of the foods and drinks was unbelievably fabulous. I can't hardly put into words how good it was.

If you have a bucket list. Put this on it.





This is a link to a few online cocktail book from the late 1800's and early 1900's

MxMo XXXIX: Amaro
hosted by the inimitable Chuck Taggart at
The Gumbo Pages

Yes I am in Indianapolis, Indiana
Home of The Greatest Spectacle In Racing®
The Indianapolis 500
The last Sunday before the race is bump day.
If you are last in the line of 33 cars - 3 per row and somebody puts in a faster time.
You are BUMBED out of the field or drivers.

I named this drink the Bitter Bump


2.0 OZ Orange Juice
0.75 Lime Juice
2 Shakes whiskey barrel - aged bitters
you know --- Fee Brothers
Chill ,,, Strain
top with soda
Orange peel

It sucks to be bumped,, but the drink taste good.

Remember keep turning left...........





Back by Popular Demand


Here in Indianapolis we are two hours north of Churchill Downs and the running of the 135th Kentucky Derby. But we can still enjoy it on TV with a Mint Julep in hand. The Mint Julep has been around long before it became associated with the Derby. According to Chris McMillian {a famous New Orleans bartender}a Julep was written about as early as the 17th century by Milton. -- Bill Samuels Jr., president of Maker's Mark Distillery stated that even though it is not the first account of the drink, the Mint Julep first appeared in print in 1803, being described as a “dram of spirituous liquor that has mint in it, taken by Virginians in the morning." in Travels of Four Years and a Half in the United States of America by John Davis. Today the spirit of choice is bourbon.
If we trace this drink back to its origin, it started out as a delicate drink in Persia named gulâb. (Literally meaning “rosewater”) Do to the fact it was rose petals in sugar water. When it spread to the Mediterranean, rose petals were replaced with mint leaves. Mint is indigenous to that region. Now known as the mint julep, it soon grew in popularity throughout Europe and eventually made its way to the United States in the 17th century. Early versions were made with rye whiskey, rum, and most any other spirit available.

Mint Julip Mint Julep
Mint Julep

Start with a 12oz glass or a Silver Julep Cup
Drop in 6 to 12 mint leaves - Smaller more , Bigger less.
No stems. Muddled stems add bitterness
*Add 1/2oz to 1oz of simple syrup*
1/2oz is proper, but I like 1oz
Now gently muddle, just bruise, not crush. Crushing releases chlorophyll found in the leaf and makes for an unpleasant bitter taste.

Fill your glass with crushed ice. Use a canvas bag or a thick towel and a mallet to crush the ice in.
Pour in 2.5oz of Makers Mark
Give it a little stir and add more crushed ice till it is mounded over the top.
Take a good looking mint sprig with the stem and lay in one hand. Now smack it with the other hand. This will release the oils and that wonderful aroma. Put 2 sip sticks in one hand and use them to make a hole in the ice for the mint stem as a garnish. Place the 2 sip sticks in the ice and serve.
If to serve is picking up the drink with one hand and handing it to your other hand.
Then life is good.

If you are not watching the Derby, this is still a great drink to sip slowly as you are sitting in a rocker on the porch and watch the sun go down.


*Simple syrup is made by using equal parts by volume - sugar and water - put in container with lid. Shake for 30 seconds. Let it rest for 5 minutes. Shake a second time for 30 seconds and after it relaxes it will be clear and ready to use.





This is the only Video of  Murray Stenson that I know about.
Many influential people have proclaimed Murray Stenson as the premier bartender on the west coast.

"The Last Word," a classic drink resurrected in Seattle that has crossed the Atlantic and is now showcased in bars as far away as Sydney, Australia.  


Seattle's Zig Zag Cafe bartender Murray Stenson revived this cocktail the “Last Word” and it has spread around the world.

Last Word

3/4 once gin
3/4 ounce fresh lime juice
3/4 ounce maraschino liqueur
3/4 ounce green chartreuse
Combine ingredients in a cocktail shaker and fill with ice. Shake well for 12 seconds and strain into well chilled cocktail glass.






Who says the Mai Tai is only for the summer.

19F  -  1F windchill






Mixology Monday
January  19  2009

MxMo XXXV: Broaden Your Horizons

The theme for this MxMo is “New Horizons”{or try somthing new}and is hosted by The Scribe over at A Mixed Dram.
I would like to start by thanking The "anonymous" Scribe for putting this togeather."
Be sure to check out the Scribe's photo with the link in the left colunm

I was looking around the web to see what looked enticing and I ran across that word, Shrub. I had never made a Shrub. Maybe it was because it made me think of yard work. Maybe it was because I am not a big vinegar fan. Thats OK. I would just pick something else on the menu. I am surprised at myself. It’s normally my nature to crave something I have not had before. This type of drink [shrub] was in the first bar book by Jerry Thomas in 1862.   What the hell have I been waiting for?  I am heading out the door to the local produce department to see what looks good. Seeing how it is winter and 18 degrees, I might need to look in the frozen section. On dancer on prancer on donner on. Uh  Oops,   darn that was last month. ....................................................................................... do.... do ... dum .... dadum ........................ do ... do .......... do .............. ..........dum
OK, I’m back... I found raspberries (not frozen) ginger ale and white wine vinegar.
I just finished making the raspberry shrub and what is on TV. That SOB Alton Brown showing how to make home made ginger ale. I feel like I am letting myself down. Next time fresh ginger ale it is.

How I made the raspberry shrub:
½ cup water
½ cup sugar
Put in sauce pan and heat. Stir till clear. Just like making simple syrup.
1pint raspberries
Put in sauce pan with sugar water and bring to a slow boil for 10 minutes. I stirred often. Also I wanted to keep watch to make sure it did not boil over.
1 cup white vinegar
Put in pan and boil for 2 more minutes.
Let cool and strain. I used a big strainer, took my time and it worked just fine.

This Recipe yielded me 10.5oz

My first drink was a Plum Brandy Shrub.
2oz Plum Brandy(Eau-de-vie de , Mirabelle)
1oz Raspberry Shrub
4oz Ginger Ale
The only reason I am telling you about this drink is so you don’t make it.
When I was looking through my bottles of booze this one seemed like the one I thought, would go great with a raspberry shrub.
Let me put it to you this way. Nobody liked it. I poured the second half out. I started thinking, maybe Shrub’s suck? How could this be? I have read how other people I respect liked them. So like a good little bar soldier I had to forge ahead.

My second drink was a Kentucky Straight Bourbon Shrub.
2oz Kentucky Straight Bourbon (Woodford Reserve)
1oz Raspberry Shrub
4oz Ginger Ale
This was a much better drink. It was ok, not fantastic.

My third drink was an Applejack Shrub.
2oz APPLEJACK (Laird’s)
1oz Raspberry Shrub
4oz Ginger Ale
BINGO – This drink was good. I would recommend it. As a bonus Lairds is half the cost of Woodford Reserve and a third the cost of Mirabelle Plum Brandy{good info for next months MxMo}.The planets are back in alignment and all is good with the universe.


Photo and Drink by
Bruce Tomlinson

It is now the next morning and I came to a realization. I need more long drinks for when friends visit my home. All too often when I have new guests visiting and I want to spread the word of fresh ingredients, I turn to a cocktail.  No matter how much I try and explain that the cocktail's I make are smaller, yet pack just as much punch as a artificial sour mix laden monstrositie you get here in the Indianapolis bars. Some people can not change their habit of drinking a large amount (by volume) of their drink and not touching the glass of water next to their drink. So my thinking is that I need to make it a point to have a larger menu of long drinks available in my home.








"Auld Lang Syne" is a Scottish poem written by Robert Burns in 1788 and set to the tune of a traditional folk song
The song's (Scots) title may be translated into English literally as "old long since", or more idiomatically, "long long ago"


Should old acquaintance be forgot,
and never brought to mind ?
Should old acquaintance be forgot,
and old times since ?

For auld lang syne, my dear,
for auld lang syne,
we'll take a cup of kindness yet,
for auld lang syne.

And surely you’ll buy your pint cup !
And surely I’ll buy mine !
And we'll take a cup o’ kindness yet,
for auld lang syne.

For auld lang syne, my dear,
for auld lang syne,
we'll take a cup of kindness yet,
for auld lang syne.

We two have run about the slopes,
and picked the daisies fine ;
But we’ve wandered many a weary foot,
since auld lang syne.

For auld lang syne, my dear,
for auld lang syne,
we'll take a cup of kindness yet,
for auld lang syne.

We two have paddled in the stream,
from morning sun till dine† ;
But seas between us broad have roared
since auld lang syne.

For auld lang syne, my dear,
for auld lang syne,
we'll take a cup of kindness yet,
for auld lang syne.

And there’s a hand my trusty friend !
And give us a hand o’ thine !
And we’ll take a right good-will draught,
for auld lang syne.

For auld lang syne, my dear,
for auld lang syne,
we'll take a cup of kindness yet,
for auld lang syne.



This video of Jamie Boudreau giving his opinion on Molecular Mixology, comes from the bylingual blog : "Listen to the Ice"





Darcy O'Neil from Art of Drink came up with the Imbiber’s 100, a list of 100 drinks any good imbiber should try before they die. This list is a great spin off of the Omnivore’s 100. So here is my offering.


1) Copy this list into your blog, with instructions.
2) Bold all the drinks you’ve imbibed.
3) Cross out any items that you won’t touch
4) Post a comment here and link to your results.


If you don’t have a blog, just count the ones you’ve tried and post the number in the comments section.

List of Drinks You Must Try Before You Expire

   1. Manhattan Cocktail
   2. Kopi Luwak (Weasle Coffee)
   3. French / Swiss Absinthe
   4. Rootbeer
   5. Gin Martini
   6. Sauternes
   7. Whole Milk
   8. Tequila (100% Agave)
   9. XO Cognac
 10. Espresso
11. Spring Water (directly from the spring)
 12. Gin & Tonic
 13. Mead
 14. Westvleteren 12 (Yellow Cap) Trappist Ale
 15. Chateau d’Yquem
 16. Budweiser
 17. Maraschino Liqueur
 18. Mojito
 19. Orgeat
 20. Grand Marnier
 21. Mai Tai (original)
 22. Ice Wine (Canadian)
 23. Red Bull
 24. Fresh Squeezed Orange Juice
 25. Bubble Tea
 26. Tokaji
 27. Chicory
 28. Islay Scotch
 29. Pusser’s Navy Rum
 30. Fernet Branca
 31. Fresh Pressed Apple Cider
 32. Bourbon
 33. Australian Shiraz
 34. Buckley’s Cough Syrup
 35. Orange Bitters
 36. Margarita (classic recipe)
 37. Molasses & Milk
 38. Chimay Blue
 39. Wine of Pines (Tepache)
 40. Green Tea
 41. Daiginjo Sake
 42. Chai Tea
 43. Vodka (chilled, straight)
 44. Coca-Cola
 45. Zombie (Beachcomber recipe)
 46. Barley Wine
 47. Brewed Choclate (Xocolatl)
 48. Pisco Sour
 49. Lemonade
 50. Speyside Single Malt
 51. Jamaican Blue Mountain Coffee
 52. Champagne (Vintage)
 53. Rosé (French)
 54. Bellini
 55. Caipirinha
 56. White Zinfandel (Blush)
 57. Coconut Water
 58. Cerveza
 59. Cafe au Lait
 60. Ice Tea 
 61. Pedro Ximenez Sherry
 62. Vintage Port
 63. Hot Chocolate
 64. German Riesling
 65. Pina Colada
 66. El Dorado 15 Year Rum
 67. Chartreuse
 68. Greek Wine
 69. Negroni
 70. Jägermeister
 71. Chicha
 72. Guiness
 73. Rhum Agricole
 74. Palm Wine
 75. Soju
 76. Ceylon Tea (High Grown)
 77. Belgian Lambic
 78. Mongolian Airag
 79. Doogh, Lassi or Ayran
 80. Sugarcane Juice
 81. Ramos Gin Fizz
 82. Singapore Sling
 83. Mint Julep
 84. Old Fashioned
 85. Perique
 86. Jenever (Holland Gin)
 87. Chocolate Milkshake
 88. Traditional Italian Barolo
 89. Pulque
 90. Natural Sparkling Water
 91. Cuban Rum
 92. Asti Spumante
 93. Irish Whiskey
 94. Château Margaux
 95. Two Buck Chuck
 96. Screech
 97. Akvavit
 98. Rye Whisky
 99. German Weissbier
100. Daiquiri (classic)

20 to go.....................................................................................................................................


Blue Blazer Mix-Off:
A few days back at Audrey Sanders, Pegu Club they had a hot time during the kick off of a slow food event.
The Blue Blazer is a drink from the first cocktail book. This book is (HOW TO MIX DRINKS,   or   THE BON-VIVANT'S COMPANION)

By Jerry Thomas

This was a fun "Mix Off" and all participants were declared winners.

This Video is   -   Dave Wondrich & Jim Meehan

This second video is   -   Gary Regen & Phil Ward

This Video is   -   Dale Degroff & Kenta Goto

This Video is   -   Johnny Iuzzini & Dave Arnold


I know no one cares as long as I answer the darn thing.  As soon as you find out what the guys over at Cocktail DB have done, you will want to switch too. The big brains of Martin Doudoroff, Ted "Dr. Cocktail" Haigh and Matt Feifarek have taken their Cocktail Data Base to a higher level with this new IPhone application. Check out this demo.



"Hurricanes are for tourists. Sazerac's are for natives."
I borrowed this line from the
I don't think Chuck Taggart will mind. I met him and he is a good chap We were at the Tales of the Cocktail last year...... THE event of the year. It does not matter if you are in this business or not. If you are passionate about good cocktails. TOTC is for you.

For information about this event go to

Make sure you check out The Museum of the American Cocktail exhibit and become a member !!!

You can also go to their website to join. MOTAC 



Have your Bartender resume made here




There are two reasons for drinking: one is, when you are thirsty, to cure it; the other, when you are not thirsty, to prevent it... Prevention is always better than cure. -
Thomas Love Peacock, circa 1856


Remember that a cab is a lot cheaper than a DUI.
Do not drink and drive.



Books I have in my
Reference Library

Click here to see photos
from TOTC 2007

Bruce Tomlinson and Cheryl Charming having a few Sazeracs



The Museum of the American Cocktail


View Sample

For your signed copy,

About the Author/Artist

The Book




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