MARTINI - SIMPLE AS THEY GET WITH A TWIST? VODKA OR GIN MARTINI SERVED WITH JALEPENO OR BLUE CHEESE STUFFED OLIVE - TRY TO USE AN ONE PER CUSTOMER LIMIT ON THIS NEW OLDY
VEGAS BOMB - ITS GETTING ALL VEGAS UP IN HERE!
PURPLE HOOTER - THE FIRST RULE OF BARTENDING IS MAKE IT RED AND MAKE IT GOOD, WELL PURPLE CLOSE TO RED RIGHT?
SEX WITH AN ALLIGATOR - DON'T TRY THIS AT HOME....DO YOU ACTUALLY HAVE AN ALLIGATOR AT HOME, YOU ARE SICK!
WOO WOO - VODKA DRINKS THAT WILL MAKE YOU GO WOO!
JAGER BOMB - NO EXPLANATION NEEDED
O-BOMB - BICARDI O AND REDBULL/MONSTER
CANDI DRINKS - THIS IS A NEW AREA IN THE MIXOLOGY WORLD
CHOCOLATINI - SERIOUSLY HOW MUCH DO YOU LOVE CHOCOLATE...WE SHOULD ADD BACON TO THIS FAVORITE, THAT WOULD BE INDULGENCE
COLORADO BULLDOG - VODKA, KALUHA, COKE AND CREME, YOU WOULDN'T BELIEVE HOW GOOD IT IS TILL YOU TRY IT.
APPLETINI - NO EXPLANATION NEEDED
CABLE CAR - BARTENDER FAVORITE - THINK MARGARITA WITH A SUGAR RIM, OJ, LIME AND WHISKY
SIDECAR - COGNAC, GRAND MARNIER & LEMON JUICE
SLOE GIN FIZ - SLOE GIN, GIN, SIMPLE SYRUP, LEMON JUICE
MOJITO - PARTY FAVORITE - RUM, MINT, MINT AND MORE MINTE, SIMPLE SUGAR SHAKEN TILL YOUR ARMS FALL OFF, TRY OUR DRAGONFLY MOJITO
MARGARITA - WE MAKE ALL KINDS FROM THE SIMPLE AND TRADITIONAL TO THE HEARTBURN CAUSING HOT RITA, MANGORITA AND EVEN THE FUNKARITA
CUBRA LIBRA - ITS JUST COKE AND RUM
MANHATTAN - THIS ADULT BEVERAGE WAS A FAVORITE IN THE 40'S-50'S AND 60'S AND WE ARE BRINGING IT BACK
VIRGIN MARY - SAME STUFF JUST NO ALCOHOL
VIRGIN FUNKARITA - CALL FOR A HINT OF WHATS INSIDE THIS DRINK
COSMO - VODKA, TREPPLE SEC, SPLASH OF CRAN AND DASH OF LEMON JUICE
RED HEADED SLUT - I NEVER MET HER
HOT RITA - SOME THINGS WE JUST DON'T GIVE AWAY
CHEZ GRIX - SUGAR AND CINCHASA SHAKEN VIGOROUSLY - DEADLY
SHOOTERS - YOU NAME IT WE GOT IT
PANTY DROPPER PUNCH - A SECRET BLEND OF ALCOHOL, JUICES AND ENERGY DRINKS
CBR 150 - MANGO, WATERMELON, VODKA AND RUM...C'MON AND GET SUM
BAHAMA MAMA - 3 DIFFERENT RUMS, A LITTLE COFFEE LIQUOR AND A LITTLE BIT OF JUICE...SERIOUSLY WHO THOUGHT OF THIS
DIRTY GIRL SCOUT - BAILEYS, CREME DE MENTHE AND CREME DE COCO
B-52 - BAILEYS AND OTHER YUMMY THINGS, GREAT FOR GRANNY
IRON BUTTERFLY - VODKA, KAHLUA, BAILEYS
ROOT BEER BARRELS - ORDER WITH FRIENDS, SAVE MONEY
PUPLE MIND MELTER - SERIOUSLY COLD DRINKS MEANT TO BE SUCKED THROUGH A STRAW TILL THEY AINT NO MORE
ORANGE MIND MELTER - SEE ABOVE
HURRICANE - RUM, RUM, RUM, JUICE JUICE JUICE...SEEMS TO BE A THEME AROUND HERE
LEMON DROP - WE DO IT THE REAL WAY. CITRONE CHILLED, THATS IT. GARNISH WITH A SUGAR COATED LEMON
GUMMY BEAR - VODKA, SCHNAPPS AND CRANBERRY
ROYAL FLUSH - CROWN ROYAL - PEACH SCHNAPPS AND CRANBERRY....SIMPLY DELICIOUS AS A DRINK OR SHOT
CHOCOLATE CAKE - A DELICIOUS SHOT, NOT A BAD DESERT EITHER - FRANGELICO AND VODKA - GARNISH WITH A SUGAR COATED LEMON
LYNCHBURG LEMONADE - JACK, TRIPPLE SEC, LEMON JUICE AND SODA...THERE'S A FEW VARIATIONS ON THIS
WE HAVE MANY MORE TRICKS UP OUR SLEEVE. WE DON'T NEED TO SHARE THEM WITH THE REST OF ATLANTA FOR FREE.
During this mixology class we made custom craft cocktails created by Mobile Cocktails ATL. In this video I'm teaching one of my guests how to make and pour this drink.
Here were are doing a mixology course for one of our corporate clients. You can see the other guests were really getting into it. This was a great group and a lot of fun. Here's the ingredients and preparation notes.
Pisco Sour - In a coupe glass
2 oz. Pisco, ¾ oz. of simple syrup, ¾ oz of lime juice, egg white, Angostura bitters
Add ice and water to the cup to quick chill it. In your shaker add all the ingredients except for the bitters WITHOUT ICE, “dry shake” the ingredients very vigorously for ten seconds. (your goal is to emulsify the egg white) “break open the shaker” and add ice as if making a martini, dump the ice and water from the glass and pour the contents over a strainer into the glass. Drop four or five drops of bitters into the glass. (bitters are used for aromatics and not necessarily for taste so they should be suspended in the egg froth) Finally run a straw through the bitters making a fancy / signature design. (the fresher the eggs the more congealed the whites will be and this is preferred)
This is also a pre or post dinner drink, it is a true classic found in fancy restaurants all over the world. Pisco is a Peruvian alcohol. Sours are more often done with whiskey or vodka.
Mobile Cocktails ATL can come to your festival and sell drinks to allow for a better experience for your customers. We have done half a dozen festivals already many with several thousand customers. Contact us today to set up a booth at your next festival.
Last week Mobile Cocktails ATL worked on the Lifetime Network for another TV show. We have worked on set 8 times for several different shows and different networks including Bravo, BET, Lifetime, and Style. We have been in GQ, Southern Bride and Ebony magazines. Every year we work with dozens of large charities, A-listers as well as being a part of a few local film festivals.. In addition to helping TV and film production Mobile Cocktails ATL works a wrap parties for movies being shot in town. We are a part of what makes Atlanta a great film and TV city as well as one of the places to be seen in America. Thanks to all of our clients present and past.
One of the next elements we have been asked for is how to videos on how to cut fruit, how to make alcoholic infusions, and also how to make simple syrups. This will all be done over the next few weeks by some of our staff and presented with pictures and video as well as step by step instructions right here.
Pisco sour often drank in the caribean actually started in Peru. It was likely modeled after the whiskey sour and was created in the 20's.
To make this great cocktail you will need Pisco, egg whites, sugar, limes, ice and bitters and a proper glass. I suggest a coupe, other glasses could be a low ball or martini glass. I have substituted lemon juice for lime juice with a great deal of success.
2 oz Pisco
3/4 oz simple syrup
3/4 oz lime juice
1 (can use more) egg white
3 dashes of bitters
1 lime wheel
Shake the pisco, simple syrup and lime juice over ice, strain into a glass. Using the same shaker, use the shell to strain the egg white and toss the yolk, also be careful not to get any shell into the shaker, shake the egg white vigorously for 15 seconds, pour the egg white emusion over the cocktail and then garnish with a lime wheel and finally drop three dashes of bitters over the whites.
I love champagne cocktails. They are always festive and often something that "hasn't been done before" in a general cocktail setting. Here's our creation for a mixology style champagne cocktail.
Buffalo Trace Bourbon, fresh lemon juice, agave syrup -- (shaken) served in a coupe w/ a float of champagne - garnish with skewered raspberries.
We do at least one or two mixology classes a month. Usually we do these for small groups. Our classes are two hours long and we can do as many as 4 select / mixology style cocktails. Usually a guest or two will get up and make cocktails along side of our mixologist. Doing cocktail classes is a great way to bond with friends, family, or coworkers. Here is an example of a drink we created that has had an amazing reception among our guests. #tequila @tequila @tequilacocktails@mobilecocktailsatl
TEQUILA/ MEZCAL Herradura silver, Del Maguey Mezcal, fresh watermelon, rosemary syrup, lime juice --- (shaken) served in collins over fresh ice - garnish rosemary sprig orange wheel
So the day of your wedding is approaching and you have to supply all the coolers, ice, Coke, and Sprite, limes and so on. Who has time for all that? Now imagine you have a small window in which to get in and out of your wedding venue. Who do you think will be carrying all that ice? That's where we come in. For $5 a head we will take care of all of that for you. (minimum 30 people) Do you want your brother who flew in from Arizona having to haul cases of soda from the van to the bar area in the sun, or the rain? It may be a luxury but it is worth paying for in most cases.
My name is Derek Behning, I want to pour a beer or cocktail for every person in Atlanta. I have been in love with the hospitality industry since I was 16 in every regard.