The Vinos de Jerez Cocktail Competition is back for 2010!
We are now accepting entries to find America¹s best Sherry Cocktail and we¹d
love to have yours.
The official rules are below so please read on.

You may use any style of Sherry, from any bodega in Jerez

Please tell us:
the precise recipe
the proper garnish
the ideal glass

You must explain in writing:
why your cocktail is great
when to serve, and how
the exact preparation method and steps of assembly
the perfect [bar] food match (and why?)

You must provide:
a copy of the cocktail menu of the bar/restaurant where the cocktail is
placed and being served
a photo of the drink, (digital jpeg is best)

You can submit your recipes at any time, but the deadline for entry is
Friday, September 17th, 2010
Submissions should be sent via email to winegeek@akawinegeek.com

The winner will receive an all expenses paid trip to Jerez, Spain and a full
scholarship to Beverage Alcohol Resource 5-Day Program
….as well as loads of press announcing the winner and the recipe on our
website and in our blogs

As always, the early and well prepared barman/woman always gets the best
shifts, if you know what I mean!

Good luck!

**2009 Sherry Cocktail Competition winner ‹ Bread & Wine by Charles Joly of
The Drawing Room in Chicago**

The Distillers Festival is crawlin’ right up on us. Thank you for all those who have already volunteered to help grow this week into a celebration of what Portland has to offer.

Cocktail week will be ramping up the days before the distillers Festival. October 20-23. We are looking forward to growing this event, along side you, into one of the most entertaining Distilling, and Cocktail events in the Country. See you there.

House Spirits Distillery

Sunday Funday at the Apothecary

House Spirits is hosting the OBG and Bartenders appreciation night at their newly completed Apothecary Room.

Matt and Christian have worked hard to develop this beautiful one stop shop for bartenders including Books, Tools, Spirits, Bitters, and Syrups.

Bartenders will have an opportunity to mix up their favorite House Spirits drinks.

Date: Sunday, August 15th

Time: 6pm-9pm

Where: House Spirits Distillery
2025 SE 7TH AVE, PORTLAND

Admission is Free

Seats are Limited to 25. First Come first Serve.

To RSVP email House Spirits

Makers Mark and Beaker & Flask have teamed up to share in the Release of Makers 46. This event is free, featuring food out of the Beaker Kitchen, and the silky sounds of DJ Drew Groove. This is bound to be a great way to spend a Sunday night.

Please join us for the Official Portland Launch of Maker’s 46!

Date: Sunday, August 8th
Time: 6:00pm – 9:00pm
Location: Beaker & Flask

Please RSVP to:

cody.rossen@makersmark.com with the subject line “Maker’s 46 Party”

Space is limited so please respond as soon as possible.

Treasured OBG members, as you know, Social Marketing is VITAL to the Success of the OBG and has helped us raise thousands of Dollars for Charities, Promote our own business, products, and even ourselves.  If you have some time on Wednesday, August 11th, stop in, and meet some people that are pioneers in the field of Social Marketing.

Less than 10% of U.S. restaurants have embraced the social web, yet TechCrunch recently included restaurants in four of its six best case studies for social media success.

This gap presents a big opportunity!

Paul Barron is the guy who will tell you how to take advantage of it. His presentation, Web Era Four – What It Means to Restaurants,is a must for restaurant managers and owners, hospitality professionals, PR agencies and social media service providers.

Barron is the publisher of Fast Casual Magazine, an Alltop-featured blogger at SocialCoco.com, and was just named the top U.S. social media influencer in the hospitality industry by Restaurant Reality Check blog. He is also actively engaged with the boards of both the National Restaurant Association and Share Our Strength. Check out his full bio for more information or follow him on Twitter: @PaulBarron.

Barron is visiting us from Florida, so don’t miss this one-time-only chance to learn from the industry’s top thought-leader!

The evening will also include prizes and a great chance to network with like minds.

Location:
Lola’s Room at the Crystal Ballroom
1332 West Burnside Street
Portland, OR 97209-2612

Date:
Wednesday, August 11, 2010

Time:
5:00 pm Networking
6:00 pm Presentation

Cost:
$10 in advance (online sales end 11:59 pm August 10)
$15 at the door (cash only)

Tickets Here

Connect with Portland Social Media club onFacebook, Twitter, and our blog.

Here’s a great chance to possibly get featured in GQ.

Submit a Sapphire Inspired cocktail recipe via email to
jlmoore@bacardi.com by 7/2 with the following:
- Full Name & Where you Work
- Cocktail Name
- Cocktail Recipe (including preparation details)
- Email address
- Cell Phone Number (for SMS/MMS communication)
- Facebook account (if applicable)
- Twitter account (if applicable)
onalized communication):
Recipes will be judged by Bombay Sapphire Brand Ambassador, James
Moreland by 7/25.

Fifteen (15) finalists will be notified and invited to participate in
the local finals event at Couture Ultra Lounge Monday (8/9)
Everyone who submits a recipe will be invited for an exclusive Bombay
Sapphire Deconstructive Tasting & Lunch at Blue Hour with Bombay
Sapphire Brand Ambassador, James Moreland (8/10)

One (1) winner of the local Portland final event at Couture (8/9) will
be featured in GQ Magazine Men of the Year Edition & earn a trip to the
National Final & Bartender Summit in Las Vegas (8/29-8/31) for the
chance to be featured on a customized cover of GQ Magazine as the U.S.
Most Inspired Bartender.

This year’s Finals event in Las Vegas will be the subject of an IFC
documentary

A voters choice will be awarded & featured in GQ in February for the
bartender with the most mobile votes .

Bartenders can create any style of cocktail to be chosen from the following
categories:
- Pre-Dinner
- After-Dinner
- Classic Cocktail
- Summer Cocktail
- Avant-Garde

RECIPES
Recipes shall be expressed in fluid ounces, divided in respectively whole
numbers (0.5oz, 1oz, 2oz, etc.), dashes
and/or drops being the smallest quantities. The content of the cocktail
shall not be less than 3oz and no more than
11oz. Any dashes and drops (and other comparable bar measures) are
included.

Recipe should contain:
- At least one (1) but not more than four (4) alcoholic ingredients
- At least one (1) and only one (1) alcoholic beverage as a base spirit
(i.e., gin, brandy, rum, vodka, etc.)
- All other ingredients must therefore be utilized as a flavoring modifier
(i.e., bitters, liqueurs, cocktail syrups, etc.)
- NO more than seven (7) ingredients including dashes and drops
Homemade or Self-Made ingredients will be permitted ONLY if they are
available and in production within your
account.
Ingredients may be poured with a measuring cup and/or freely poured.
Bartenders may choose from the following methods to prepare their
cocktails:
- Build (directly in glass)
- Stir (mixing glass)
- Shake (strain or double strain)
- Blend (electric)
Bartenders are encouraged to use their own bar utensils to prepare the
cocktail.
Each participant must provide his/her own glassware.

INGREDIENTS
Fruit juices, non-alcoholic mixers and carbonated and non-carbonated waters
are allowed.
Dairy products shall consist only of milk, cream and eggs.
All spraying an ingredient (vapour) from a canister shall be allowed (as
long as they are clearly identified).
Any substitutions and questionable ingredients in a participant’s original
recipe must have the approval of the USBG
before mixing.

GARNISHES
Garnishes will be prepared (cut up) prior to presentation.
Cocktails should be garnished only on completion of their prepared drink.
Placing the garnish on the glassware prior
to preparing the cocktail will not be accepted.
Other fruits, vegetables or herbs and/or items derived like leaves, stems
and pips from fruits, vegetables or herbs may
be used.
The use of non-edible flowers will not be permitted.
Food dyes shall not be allowed.
All forms of herbs and spices, condiments, etc. can be used.
Only standard long straws, short straws, cocktail picks and stirrers are to
be used and will be provided and should be
without any kind of logo or branding.

FORMAT
The sequence of bartenders in the Local Search Events will be at the
discretion of the Judging
Committee (James Moreland, Bombay Sapphire Brand Ambassador).

Each bartender shall be limited to six (6) minutes for mixing cocktails.
Participants who exceed the time limit will be
penalized (see Cocktail Evaluation to the right).
Each bartender will bring the required garnishes and his/her own utensils
to their presentation station.
All bartenders will be required to set up their presentation station prior
to the start of the event.
During the making of each cocktail in the Search Event, bartenders will
prepare two (2) of the same cocktail. One
cocktail will be tasted by the USBG Representative/Brand Ambassador and the
other used for onsite photography.
The BOMBAY SAPPHIRE Brand Ambassador will visit each bartender
individually at his/her presentation station.
Bartenders are encouraged to present the Cocktail Inspiration and Method
while creating and presenting their
cocktails.
When the bartender has finished his/her cocktail, the Brand
Ambassador/Judge(s) will taste the drink immediately
and complete the judging card.
After all bartenders have been evaluated, the judging committee will tally
all scores.
The one (1) bartender in each Local Search Event who scores the highest
combined points will be deemed the local
market’s Most Inspired Bartender and will represent their market as they
participate in the Bartender Summit
sponsored by BOMBAY SAPPHIRE in Las Vegas, Nevada (Aug 29-31).

COCKTAIL EVALUATION
Each cocktail’s scoring will be tabulated as follows:
PRACTICALITY :
EXCELLENT : 20 Points
VERY GOOD : 15 Points
GOOD : 10 Points
TASTE / AROMA :
EXCELLENT : 15 Points
VERY GOOD : 10 Points
GOOD : 5 Points
APPEARANCE :
EXCELLENT : 10 Points
VERY GOOD : 7 Points
GOOD : 4 Points

In the case of a tie, the OVERALL IMPRESSION
of the cocktail will be used as a tie breaker.
Should a tie remain after the tiebreaker, the
participant with the highest score in the
TASTE/AROMA category will be deemed the
winner.
The OVERALL IMPRESSION scoring is as follows:
OVERALL IMPRESSION OF COCKTAIL:
EXCELLENT: 4 Points
VERY GOOD: 3 Points
GOOD: 2 Points
FAIR: 1 Point

Competition is sponsored by the USBG nationally.

Forteleza Tequila at Davis St. Tavern
Tequila Fortaleza (known as “Los Abuelos” in Mexico) is a legendary tequila amongst aficionados. It is the most traditionally-made tequila money can buy, generally unavailable outside of Jalisco, Mexico and only 4,000 cases a year are produced. It has a flavor so deliciously distinct you will remember and recognize it months and years later.

Fortaleza owner and distiller Guillermo Erickson Sauza is a direct fifth-generation descendant of the pioneering Sauza family. In the 1990s, he began producing a tequila as it was made by his great-great grandfather in the 1860s. Guillermo is charming, entertaining and a bit larger than life. Not only can he talk about any and all details of the production of his tequila, his life story is tequila history itself and you’re not likely to hear anyone else speak in the first-person about the Sauzas and Cuervos (relatives, neighbors and rivals)!

Davis Street Tavern will be hosting Fortleza on Wed. July 7th at 1:30-3:30pm. This event is FREE and snacks and tasters will be provided. Davis St. Tavern is located at 500 NW Davis Street in Portland.

This is a rare and unique opportunity to rub elbows with a craft tequila maker. Hope to see you there.

Booze, Beer, Food & Music to benefit The Greater New Orleans Foundation’s Gulf Coast Oil Spill Fund, supporting fishermen and their families in Louisiana’s hardest hit towns.

The Oregon Bartender’s Guild and LUPEC are announcing a benefit to support Gulf relief efforts on Sunday, August 1^st at Disjecta in Portland, Oregon.  Featuring a seafood boil and creole dinner by Chef Adam Higgs of Acadia New Orleans Bistro and Anthony Walton of Beaker and Flask. Spirits will be provided by Don Q Puerto Rican Rum and killer cocktails will mixed up by members of the Oregon Bartender’s Guild.  Enjoy beer from Widmer Brothers Brewery, wine from Amity Vineyards and A to Z Wineworks, performances by local bands, a live auction and raffle, and good people coming together for a great cause. Tickets are limited and can be purchased at The Oregon Bartender’s Guild website, http://www.oregonbarguild.org/, for a minimum donation of $40. For more information and updates about the event, find us on Facebook at http://www.facebook.com/pdxgulfcoastbenefit.

All proceeds will be donated to The Greater New Orleans Foundation’s Gulf Coast Oil Spill Fund to directly assist fishermen and their families during these tough times. The Greater New Orleans Foundation (www.gnof.org) is a certified 501c.

Contact Information:
Jess Putterman
E-mail: pdxgulfcoastbenefit@gmail.com
Tel: 503.984.8410

Facebook: www.facebook.com/pdxgulfcoastbenefit
Tickets: www.oregonbarguild.org
Date: Sunday Aug. 1^st
Time: 3pm-9pm
Venue: Disjecta 8371 N. Interstate, Portland, OR.

Sponsor Information:
Oregon Bartender’s Guild: www.oregonbarguild.org
Don Q Puerto Rican Rum: www.donq.com
Widmer Brothers Brewing: www.widmer.com
Amity Vineyard: www.amityvineyards.com
A to Z Wineworks: www.atozwineworks.com
Vitamin Water
LUPEC Portland: http://www.facebook.com/pages/LUPEC-Portland/127631943915630

Get your tickets through the paypal link below!   Physical tickets won’t be mailed to you, your name will be on the ticket list at the door of the event.

Your Name

Lustau’s Drake McCarthy will be leading a seminar on the oft-misunderstood world of sherry. He will walk us through the broad spectrum of the category, from the dry subtleties of Amontillado to the supple richness of Pedro Ximénez. Drake is a wealth of knowledge on this subject, so please join us for a one-of-a-kind session.

In addition to Drake’s talk Tommy Klus, Jeffrey Morgenthaler, Daniel Shoemaker and David Shenaut will be making sherry based cocktails!!

Tuesday, June 15, 2010
1:00pm – 3:00pm
Teardrop Cocktail Lounge ( 1015 Northwest Everett Street)

House Spirits Lee Medoff is on the Move!
Please join Lee Medoff, formerly of House Spirits, and his new business partner, Patrick Bernards, for a fun and informative reception this Sunday, June 13th from 1:00PM – 2:30PM at Noble Rot.

1. Learn all about Lee’s new venture, Bull Run Distillery

2. Get reacquainted with Medoyeff, Lee’s flavor-packed Russian style vodka

Taste new Medoyeff custom, craft cocktails designed by Allison Webber of the Guilt Club
Enjoy the above paired with Noble Rot’s version of Zakuski, a Russian style tapas prepared by Leather Storrs of Noble Rot
3. Weigh in on what we trust will be a lively discussion on the pairing spirits/cocktails with food

We look forward to seeing you.

Please RSVP by responding to patrick@bullrundistillery.com no later than noon, Saturday, June 12th.

Noble Rot is located at 1111 E Burnside St