Intelligent Bartender

Saint John Ale House

Blue Blazer at the St John Alehouse

The Saint John Ale House is known locally for its wide variety of tapped beers, regional Canadian cuisine, and as Eastern Canada’s premier cocktail destination.

Their cocktail list changes seasonally and always incorporates a healthy mix of both classic and contemporary cocktails using house-made ingredients.

For example, behind the bar are 15 different types of bitters (5 house made), and they create their own liqueurs and syrups, many from How to Mix Drinks; A Bon Vivant’s Companion by Jerry Thomas.

They use only fresh-squeezed juices in our cocktails, having done away with all post-mix products, ensuring a high standard for freshness and quality. Additionally they offer an exciting selection of world-class spirits and our first-rate selection of rums will rival some of the best lists in the country.

The St John Alehouse is centrally located with harbor views and in summer has al-fresco dining available with free live entertainment everyday of the week. They are internally connected to 2 major hotels and the famous Saint John City Market, the heartbeat of the city and source of many of their epicurian cocktail ingredients. The front entrance is connected to a city wide boardwalk, waiting upon your arrival with warm smiles and cold liquid remedies.  Definitely worth checking out the next time you’re on the east coast!

Fresh Ingredients in Cocktails make all the Difference

Alcoholic Punches

Hot on the heels of one of the most well-attended Mixology Mondays yet, the March round of MxMo could be even bigger. Hosting the March round (that’s Mixology Monday #47 if you’re counting) is Mike at Hobson’s Choice, and for this round Mike has chosen Punch as the theme.

Punches just seem like a great way to get a group of people socially lubricated on something tasty.  While everyone here in Toronto loves the concept of the hand crafted cocktail, a hand crafted punch is not only a bit of a lost art, but an effective way of articulating the finer points of mixology on a larger scale.  Thinking back to cottage weekends when we were younger, there were few summers when we didnt dump a bunch of booze in a bowl and mix it up with some fruit juice on Saturday, then wake up on Tuesday wondering what the hell went wrong.  Even drilling a hole in a watermelon and filling it with Gin is a bit of a primitive punch, although I think today’s offerings are a little more refined and tasty.

Chuck Norris doesnt throw up when he drinks too much... he throws DOWN!!!

Chuck Norris

225mL Sailor Jerry Spiced Rum
100mL Navan Natural Vanilla Liqueur
45mL Domaine de Canton
60mL Lemon juice
225mL Apple juice
100mL Pomegranate Juice
10 dashes of Fee Brothers Lemon Bitters

Combine all ingredients in a juice jug and chill for 1-2 hours before service to prevent dilution.  Pour chilled mixture into an iced decanter or punch bowl lined with apple and lemon slices.

Makes 1-12 servings depending on how much of a pussy you are.  The image of the can on the right has nothing to do with the punch recipe, I just thought it was funny… Chuck Norris doesn’t need an energy drink!

“Punch in the Grill”

500ml Sailor Jerry rum
1.5l peach juice
60ml lime juice
Whole Pineapple, orange and peaches.

Grill slices of pineapple and peach. Brulee orange segments. Allow to cool back to room temperature.
In your grandmothers crystal punch bowl, combine liquids and fruit pieces. Add 2 frozen water balloons (Chambord bottle sized/ balloon removed)
Have guests bring their own pimp cups. YEAH-AH!

“24 Hour Karate School” aka “Punch with a Kick”
24 hour Karate School

Inspired by Duggan Mcdonnell’s (Cantina / San Francisco) Tangerine Collins. I have given his recipe a few roundhouse kicks of my own, to end up with this Punch that even Chuck Norris would drink….and Mos Def would rap about.

Mos Def would be proud

300ml Shochu (preferably sweet potato based)
180ml Hendrick’s gin
300ml Freshly squeezed Clementine juice
60ml Freshly squeezed Lime juice
120ml Simple syrup
30ml Campari
4 dash MacMonster O.J bitters
2 dash MacMonster ODB bitters
Cava or Prossecco (to serve)
Flamed Orange zest (to garnish)

in a large container combine all ingredients(except sparkling wine) and chill for at least an hour. Fill a large pitcher with and fill with chilled mixture. Stir well. Strain into chilled coupe glasses(appprox 2/3 full) and top with Sparkling wine. Garnish with flamed Orange zest and serve.
This will serve a minimum of 8 drinks, depending on your glassware.
HI-YA!