NorthStar Bartenders Guild

We are back and stronger than ever! The competition that started it all has returned, and we’re now accepting submissions of teams interested in competing for the 2012 crown of Iron Bartender! This is a 16 team (restaurant) bracket style, single-elimination tournament taking place for 5 Sunday’s starting on October 28th, and crowning the champion on December 2nd!

The competition will be held at Icehouse (2528 Nicollet Ave. S., Mpls). Competition starts on Sunday October 28th and continues on November 4th, 11th, 18th and the finale is December 2nd. Competition starts at 8:00p. and will be done by 10:30p. Admission for the qualifying rounds is FREE to the public! Drink specials a plenty throughout the night.

Like the TV show that has inspired this competition, this is a head-to-head battle of 16 talented and creative bartenders matching imaginations to come up with cocktails designed around a secret ingredient….or ingredients. A judging panel of distinguished and respected chefs, restauranteurs, nationally revered bartenders, media personalities, brand ambassadors and of course NSBG “big wigs”, will score each drink based on uniqueness, taste, presentation and secret ingredient usage. Did we mention there is a time limit?! Bartenders will have a 12 minute window to create, execute and present 2 different cocktails to the judging panel.

If you and a co-worker are interested in becoming a team for this competition, click the link below and provide all the pertinent information the form asks. This is your chance to showcase your imagination, talent and craft to not only your peers…but to people of all interests. This is truly a competition designed by bartenders for bartenders! Past winners of this competition like Nick Kosevich and Patrick Denny (2009), Adam Harness and Peder Schweigert (2010), and Jasmine Poland (2011) have gone on to do wonderful things in our cocktail community! Your name could be the next BIG THING!

CLICK HERE TO ENTER IRON BARTENDER CHAMPIONSHIPS

North Star Bartenders’ Guild Sunday Sipper’s Series continues with Whiskey….more specifically High West Distillery Whiskey!!

Here are the details:
WHO: Mat Garretson – Co-owner of High West Distillery, Jesse Held and Josh Augustin of NSBG

WHAT: High West Whiskey Tasting, 6 Original Cocktails (developed by Jesse Held and Josh Augustin), Build-Your-Own-Cocktail Table (for you to design your own cocktail), Light Appetizers, Listen to a Whiskey Symposium as you imbibe and mingle.

TIME: 7:00p – 9:30p

DATE: Sunday, October 7th

WHERE: Eat Street Social (Torpedo Room) – 18 W. 26th St., Mpls

TICKETS: $20 pre-sale; $25 at-the-door

PURCHASE TIX: www.vitalculture.com/nsbarguild or visit Eat Street Social between now and then and see the bartenders for ticket purchases!

The North Star Bartenders’ Guild is featured weekly on Fresh and Local podcasts’, hosted by Susan Berkson, from Minneapolis’ Farmers Market every Sunday morning! Some of the recipes we share on the podcast are now available to you all right here!! We hope you enjoy them, and thank you for visiting our recipes web page. Cheers.

July 9, 2012 Jesse Held visited Susan on Sunday morning live from the Farmer’s Market in Minneapolis. The featured the ingredient from the farmer’s market was fresh raspberries. Here are some cocktails, and mocktails, using raspberries and the link to the podcast for your listening pleasure.

Clover Club
2 oz. London Dry Gin
.5 oz. Fresh Lemon Juice
.5 oz. Raspberry Syrup*
1 egg white

Process:
Shake all ingredients in mixing tin without ice (this is called a mime shake). Once frothy, add ice and shake again. Single strain into stemmed glassware and garnish with a few drops of bitters for aromatics.

Knickerbocker Cocktail
2 oz. Aged Rum
.5 oz. Fresh Lime Juice
1 tblsp. Blackberry Liqueur/Cassis
2 tsp. Orange Liqueur (we used Prunier)
4 Fresh Raspberries (muddled)

Process:
Muddle raspberries and then combine all ingredients in mixing tin, add ice and shake vigorously. Double strain (using a hawthorne strainer and a tea strainer to hold back debris) into stemmed glassware and garnish with a fresh skewer of raspberries and blackberries

The Blinker (as heard on the podcast)
2 oz. Rye Whiskey
.5 oz. Fresh Grapefruit Juice
1 Tblsp. Raspberry Coulis or syrup
.25 oz. Simple Syrup**

Process:
Combine all ingredients in mixing tin filled with ice and shake vigorously. Double strain into stemmed glassware and garnish with a grapefruit twist.

Non-Alcoholic Options…or “Mock”tails
Raspberry-Lemonade Spritzer
1.5 oz. Raspberry Syrup
1.5 oz. Fresh Lemon Juice
.5 oz. Simple Syrup
4-5 large mint leaves
4 oz. Seltzer Water

Process:
Combing all ingredients (except the seltzer water) into a mixing tin filled with ice and shake vigorously. Stain into your favorite glass filled with fresh ice and top off with seltzer water. Garnish with a mint sprig and skewer of fresh raspberries.

Raspberry Punch
2 oz. Raspberry Juice***
2 oz. Fresh Ruby Red Grapefruit Juice
1 scoop of Raspberry Sorbet
4 oz. Ginger Ale

Process:
Build in fountain glass. Add sorbet first, then add raspberry juice, grapefruit juice and ginger ale. No garnish necessary…the sorbet is garnishment enough. This is a recipe for a single serving only. To make a bulk sized punch adjust recipe accordingly.

Nectar of the Forest
2 scoops vanilla ice cream
1 oz. Peach Nectar
Fresh Peach Slices (of about half a peach)
Fresh Raspberries (about half a pint)
Raspberry Coulis drizzle****

Process:
Combine everything (except Raspberry Coulis) into a blender and blend until desired consistency is reached. Pour into your favorite ice cream glass and garnish with a drizzle of raspberry coulis.

* Raspberry Syrup – 1 pint of fresh raspberries, 1 cup of water, 1 cup of granulated sugar. Combine all ingredients into medium saucepan and bring to a simmer (DO NOT BRING TO A BOIL). Once raspberries have broken up and desired consistency is reached, strain into separate container and let cool at room temp. Bottle and store in refrigerator.

** Simple Syrup – 2 cups water, 4 cups sugar. Combine ingredients into medium saucepan and bring to a simmer together. Stir occasionally until sugar is totally dissolved. Remove from heat and let cool. Bottle and store in refrigerator.

*** Raspberry Juice – Put desired amount of fresh raspberries (cleaned and husked) into juiceman juicer.

**** Raspberry Coulis – Same recipe as the Raspberry Syrup, except add .25 cup of fresh lemon juice and let simmer for 30 minutes until a much thicker consistency is reached.

Future Episodes

July 16th – Features Sweet Corn

July 23rd – Features Cucumbers

Come back for our recipes for future podcasts! Thanks for visiting, until next time we’ll see you on iTunes!

This will Absolut-ely be imbibed on July 19th

We’re getting ready to launch a very exciting seasonal series of cocktail emporiums starting this summer. The first volume to start the series will feature Bombay Sapphire Gin and Absolut Vodka. NSBG President Jesse Held will start the series explaining the differences and similarities of both, while making 2 different cocktails with each spirit for attendees to sample. There will also be an ingredient table for those in attendance to have a crack at making their own cocktail. NSBG will also provide light appetizers…you know, for a palate cleanser.

Queen Victoria is one that will be in attendance on July 19th

Summer Sipper Series, Volume 1 will be held on July 19th from 7:00-10:00 p.m. at XYandZ Gallery in South Minneapolis. Tickets will go on sale Monday, July 2nd. Cost for the event will be $35, and a special rate for NSBG Members of $25. These events will be small and intimate settings so our guest bartenders can meet and greet all in attendance to answer questions and give advice about mixing your own cocktails. We are releasing only a limited number of tickets, so if you want to spend a night with Jesse Held, Bombay Sapphire, Absolut Vodka snacking on some tasty gnosh and imbibing your own concoction get your tickets fast because availability will be limited!

We’re combining two great celebrations into ONE! Together with Early Times Kentucky Whiskey, Old Forester Bourbon, and Woodford Reserve on Saturday May 5th is Cinco de Mayo and The Kentucky Derby, so of course we’re taking notice of that and asking you to come and join us for a Mint Julep and Margarita cocktail party! Tickets are on sale NOW for $30 HERE, portion of the proceeds going towards the Animal Humane Society. Tickets are also available for purchase at La Belle Vie, Eat Street Social, Eli’s (both), and The Sample Room (to bi-pass the fee’s associated with buying them on-line). Doors open at 3:00 and the FIESTA will go until 9:00. Giving all of you plenty of the evening to still go out on the town, and an added bonus of not having to get up early for work the next day – since it’s on a Saturday! And of course….COME DRESSED THE PART! You pick the theme of your attire…sombrero’s or big fancy hats, poncho’s or pastel suits…you decide!

The FIESTA is being sponsored by Sorella Wine and Spirits, and being held at Bridgewater Lofts (215 10th Ave. S., Mpls). Come watch the fastest 2 minutes in sports live! Margarita and Julep bars open at 3:00, starts at 5:15. Enjoy appetizer spread, playing pool or hang out outside on the beautiful patio overlooking the downtown skyline.

For more info, visit our facebook event page, or email inquiries to info@nsbarguild.org

We look forward to seeing you at this one-of-a-kind party! Cheers.

View Larger Map

Our latest event, ‘Imbibe’s of March’, was another successful gathering of talented barkeeps from around the Twin Cities combined with the talents of local musicians ‘Sound System Sabotage’ and DJ Richy Rivera. Gracious sponsors for the event included: Belvedere Unfiltered Vodka, Bulleit Rye, Glenmorangie Scotch, Licor 43, North Shore Aquavit, 2 Ginger’s Irish Whiskey, Haus Alpenz, Plantation Aged Rum, Citadelle Gin, Bols Genever, Joia Soda, Vitamin Water, Shamrock Group, Bittercube and Bellboy Corporation. We can not forget the hospitality of XYandZ Gallery either. They opened their doors and let us turn their beautiful space into a pseudo bar with 150 of our friends!

With 9 craft cocktails being made by our barkeeps from each sponsored spirit and the electric-island sounds of Sound System Sabotage Dub Project and Richy Rivera house-lounge spinning, it was a entertaining success for those that entered the XYandZ Gallery. People were not only entertained by music and cocktails, but also striking fun and exciting poses for our 3 photographers! Pictures from each photographer will be available very soon. If you missed this event you can see what you missed through photos…but nothing compares to the real thing. Experiencing the sights, sounds, smells and tastes of any NSBG event is sure to be remembered and anticipated by those privy. Stay abreast to our latest news, events and rumors by subscribing to our e-mail newsletters! Go to our ‘Join’ tab and scroll down to the ‘mailing list’ form. Takes less than 1 minute to fill out and whaala…you’re plugged in to all the latest info we put out! No fee’s, no hassel, NO SPAM!

save the date....

FOR IMMEDIATE RELEASE:
The Imbibes of March
Northstar Bartender’s Guild & People Serving People Fundraiser
(Minneapolis, MN, February 22, 2012) – Local bartender and service industry group, Northstar Bartender’s Guild (nsbarguild.org), is hosting a community event showcasing their cocktail skills on Sunday, March 11 from 8pm -1am at the XYandZ Gallery in South Minneapolis.

The pre-St. Patty’s Day celebration will benefit the Minneapolis homeless shelter, People Serving People. Tickets are $50 per person and include; 8 different craft cocktail samples, light appetizers, a raffle, and live music by Sound System Sabotage and DJ Richy Rivera throughout the evening. Available at Vital Culture or our tickets tab.

XYandZ Gallery; 3258 Minnehaha Ave S Minneapolis, MN 55406
For more information, please contact The Northstar Bartender’s Guild (MN Non-Profit) info@nsbarguild.org.