The School of Mix Blog

Final Cocktail of 2009 - The Jack Frost Martini

2009-12-29T18:29:00.000-08:00

2 tbsp Jack Daniel's® Tennessee whiskey
1 tbsp Drambuie® Scotch whisky
1 dash grenadine syrup
1/4 cup sweet and sour mix
1/4 cup orange juice

See you all in 2010!

Wine Wednesdays

2009-09-30T10:25:00.000-07:00

My Wine Wednesday pick of the week is the 2006 Concha Y Toro Carmenère Peumo Terrunyo (92 points, $41)

This limited run (8,500 cases made) Chilean sipper is dark in profile, with plum and currant fruit, but very pure, with silky tannins and a long, stylish finish that lets incense, spice and mineral notes play out. Never does it sag, and with adequate acidity it doesn't lack for purpose or a finish line. Drinkable now into 2011.

Wine Appreciation Course 101

Next Course starts Wednesday October 14th, 2009
Wednesday Evenings: 6:30pm to 8:30pm (Runs for 4 consecutive Wednesday)

Tuition: $199 (+gst) includes all course and tasting supplies.

Course Outline:

Session # 1: - Introduction and detail of course outline
- From vineyard to bottle
- Wine terminology
- The Art of Tasting Part 1
- Wine samplings

Session # 2: - Profiles of Wine Varietals
- Wine styles of the world
- The Art of Tasting Part 2
- Wine samplings

Session # 3: - Food and wine matching
- Wine marketing, service and presentation
- Introduction to British Columbia Wines
- Wine Samplings

Session # 4: - Sparkling wines, Fortified and Dessert Wines
- Reading Wine Labels
- Introduction to Australian Wines
- Wine samplings

Keep your eyes peeled on our blog for info about The School of Mixes Wednesday 'Cellar Series' coming in January 2010. We will be featuring flight tastings of back vintages from local wine connoisseurs personal cellars. Or, for more details contact us at info@schoolofmix.com.

Cheers,

Salty Dog

2009-09-21T13:42:00.000-07:00

Salty Dog

1 oz grapefruit juice
1 oz Vodka
1 tsp salt

In a shaker, add Vodka and grapefruit juice. Stir and serve over ice in salt-rimmed rocks glass.

A Salty Dog is a cocktail containing vodka or gin and grapefruit juice, served in a glass with a salted rim. The main difference between the Salty Dog and the Greyhound is the salted rim.

I have even seen this classic cocktail in martini form with hints of rosemary on a few lists. Yessss, why not!!!

In homage to my pal Shannon LePalm who taught me the craft of bar tending back in the day. One of his favorite drinks was a greyhound and the Salty Dog is virtually the same.

Getting back to basics is what September is all about and The School of Mix is offering $50 off tuition for all bar tending classes for the remainder of the month. Get in touch with us if you have any questions about our school or to register. info@schoolofmix.com.

Cheers,

Dan Hawkins
Instructor
Scool of Mix

Harvey Wallbanger

2009-09-15T12:14:00.000-07:00

• 4 oz. Orange Juice
• 1/2 oz. Galliano
• 1 1/2 oz. vodka

Pour vodka and orange juice into a chilled Collins glass with several ice cubes and stir well. Top with Galliano float.

The Harvey Wallbanger was allegedly invented in 1952 by three-time world champion mixologist Donato 'Duke' Antone, the brother-in-law of New York state Senator Carlo Lanzillotti. Legend has it that the drink was named after a Manhattan Beach surfer. The drink has also been attributed to Bill Doner, bartender at The Office in Newport Beach, CA, and Robert Pratt, bartender at the Arlberg Chalet in Mammoth Lake, CA. The drink was little known outside of California until 1970, when it became briefly popular due to being featured as a cocktail on TWA flights.

The 1982 Milwaukee Brewers, winners of the American League pennant, were nicknamed "Harvey's Wallbangers," because of the team's unrivaled power hitting (wall banging) under mid-season manager Harvey Kuenn. After a mediocre 23-24 start to the season, manager Buck Rodgers was fired. Under Kuenn, the team went 72-43 (.626), led the Major Leagues in home runs and total bases. and produced the highest team OPS+ since the 1931 New York Yankees.

Musician Mick Harvey issued a rock CD under the band name "The Wallbangers", in reference to his own surname.

In the comic strip "Bloom County" one of the characters, Opus (a penguin) orders a "Herring Wallbanger" in a bar.

There is even a cake for the infamous cocktail.

1 box yellow cake mix
1 small box vanilla instant pudding
1/2 cup oil
4 eggs
1/4 cup vodka
1/4 cup Galliano liqueur
3/4 cup orange juice

When finished, you will end up topping the cake with either powdered sugar or a glaze made thusly:

1 cup sifted powdered sugar
1 tablespoon orange juice
1 tablespoon vodka
1 tablespoon Galliano

Mix cake mix, pudding, oil, eggs, vodka, Galliano, orange juice and beat for 4 minutes. Pour batter into greased and floured tube pan. Bake at 350 for 45-50 minutes or until tested done. Either dust with powdered sugar or frost with the glaze.

Cheers

Dark N' Stormy......

2009-09-09T10:39:00.000-07:00

It seems fitting today to put up a recipe for this classic cocktail.

A Dark and Stormy (or Dark 'n' Stormy) is an alcoholic highball style cocktail popular in many British Commonwealth countries, such as Australia and Bermuda. It consists of dark rum and ginger beer over ice. The local rum is usually used, for example, Bundaberg in Australia or Goslings in Bermuda.

Dark and Stormy

2 oz Gosling's Black Seal Rum
6 oz Ginger Beer

Pour rum over ice in a highball glass, add ginger ale, and stir.

NOTE: You can substitute any dark or spiced rum and lime wedge for garnish if desired.

No better way to spend a rainy day by the fireplace then with a delicious cocktail. Cheers.

Back to School Hot Deals!

2009-08-25T14:41:00.000-07:00

Time to get in the MIX!
We can help you with a little savings through September at the
School of Mix!

Back to School Special All of September 2009!!!!!!!!
Save $50 On Enrollment!!!!!!! $424 is NOW $374!!!!

We'll give you a ride on the Purple School Bus!

The Purple School Bus:

1 shot Chambord® raspberry liqueur
1 shot gin
1 shot vodka
1/2 shot silver tequila
1 shot triple sec
1 shot light rum
1 splash sweet and sour mix
Top off with Sprite® soda

Don't Sleep on this deal!

Big Thanks to DJ AM for play at The School of ReMix Soft Opening

2009-05-25T22:16:00.000-07:00

Best Party in Vancouver of 09' !

Summer is coming!! Patio's are goin' to start poppin' off!

2009-04-23T19:50:00.000-07:00

Summer cocktails are a MUST!
Summer's here, and that means it's time for frosty cocktails and outdoor bars. But not all icy drinks are created equal: A couple of your after-work favorites can be equivalent to a whole day's worth of calories—or a nice big piece of cheesecake. Here's where some summer favorites stack up on the health scale. (The most calorific drink may surprise you.)

6. Daiquiri. A frozen strawberry daiquiri, made from strawberry schnapps, rum, lime juice, sugar and strawberries, contains about 220 calories. Using a prefabricated mix or fruit juices will boost the calorie count even more, says Jackie Warner, a fitness trainer and the star of the Bravo network's "Work Out." "You really want to not combine juices with liquor, because juices are loaded with sugar, and then liquor has alcohol sugar, so you're loading the sugars together," she says.

5. Mojito. The classic mojito—a mixture of lime juice, sugar, mint leaves, rum and soda—will run you about 242 calories, according to cookinglight.com. Rum is already a little more calorie-heavy than other liquors, so Warner suggests asking for a sugarless mojito to up the health value. "People would be shocked how tasty it really is," she says. "And the hangover the next day is much, much less." (A big dose of sugar can contribute to your morning-after headache.)

4. Mint Julep. You don't need a straw hat or a horserace to drink a mint julep. But the concoction of bourbon and mint-and-sugar syrup might set your diet back. One glass contains about 472 calories, according to allrecipes.com.

3. Piña Colada. If you like piña coladas, watch out: the rum, pineapple juice and cream of coconut drink can contain up to 650 calories. Using crushed pineapple, fat-free ice cream, sugar-free syrup and Splenda will make the drink significantly healthier, although maybe a little less fun.

2. Mudslide. A 12-ounce frozen mudslide—made with vodka, Kahlua liqueur, Bailey's Irish Cream and vanilla ice cream—tastes like an alcoholic milkshake and is just about as unhealthy. It has 820 calories and 27.2 grams of fat, according to drinksmixer.com. That's equivalent to a Carl's Jr. Loaded Breakfast Burrito or two 44-ounce soft drinks and would eat up more than half of a 1,500-calorie-a-day diet.

1. Margarita.Jimmy Buffet fans might not be too happy to hear it, but Margaritas may be the summer's least healthy drink. If you use a sugar-saturated Margarita mix, add tequila or Triple Sec, and then pour the drink into a salt-rimmed glass, the result could set you back 850 calories, Warner says. "That's insane," she says. "I would much rather have a slice of cheesecake." (Margaritas prepared from scratch can have half as many calories.)

But there's hope for the thirsty partygoer: Warner recommends opting for lower-calorie options, like a vodka mojito, or cutting back on unhealthy mixers like juices or sodas. "You can get sugar-free mixers or anything diet," she says. "You can get diet tonic [water] now, so you can add a little spritz of tonic and you can add lemons. There's all kinds of ways to flavor it with no calories whatsoever." Her drink of choice? A vodka on the rocks (115 calories). You could also go with a simple glass of rosé, which only has 105 calories and is probably cheaper than a frozen drink, too.

Bartending Spring Break Special $324!!!! Limited Time Only!!

2009-04-19T00:33:00.000-07:00

Mixology 102 Course Spring Break Special $324!!! 604-738-1446
Part time classes Mondays, Tuesdays, and Wednesdays
Monday: 10:00am - 9:00pm
Tuesday: 10:00am - 9:00pm
Wednesday: 10:00am - 9:00pm
New Classes start Monday to Wednesday at 10am or 6pm
Tuition: $424.00 taxes, includes all books, course materials, and brewery tour

Upon completion of the Mixology 102 program, you will receive you diploma from the School of Mix, recognized internationally since 1981. You will be equipped with all the skills you need to land a professional bartending job. With the School of Mix's hands on / learn at your on pace teaching strategy, all students finish with confidence, insider knowledge, and a chance to work with us at Mix Event Staffing.

At the School of Mix we pride are self on being affordable and flexible. Since 75% of all graduating students go on to work with us at Mix Event Staffing, we view all grads as representatives of the School of Mix and potential employees. And like a fine wine, some take a little more time to reach their full potential. We won't have it any other way.

Course Outline:

- Train for a career in professional bartending; get the industry skills you need to make the BIG MONEY!
- Hands on - learn at your on pace - flexible schedule
- Unlimited practice hours
- Average course span 2 - 6 weeks 40 hours of lecture and instruction as participation in pouring practice
- Introduction to the bar, bar set-up, equipment and glassware
- Bar psychology and terminology; customer employee and management relations
- L.C.B. rules and regulations; what is and is not legal
- Cost control; beverage and bar supplies
- Shot pouring and portion control
- Mixing all classic cocktails; traditional, trendy, special coffees, non-alcoholic.
- Beer; domestic, imported and specialty draft.
- How to deal with intoxicated customers
- Personnel appearance and cleanliness
- Résumés and interviews for employment
- Beer tasting and Granville Island Brewery tour
- Payment Plan Available

Mixology 101 Course:
This is our professional Bartending and Wine Combo Package. Save $100 by signing-up for our Combo Course at $525
We high recommend this package for hotel and restaurant jobs.
Wine Classes are held Wednesdays 6pm-8pm (Subject to enrollment.)
Course Outline:

Session # 1: - Introduction and detail of course outline
- From vineyard to bottle
- Wine terminology
- The Art of Tasting Part 1
- Wine samplings

Session # 2: - Profiles of Wine Varietals
- Wine styles of the world
- The Art of Tasting Part 2
- Wine samplings

Session # 3: - Food and wine matching
- Wine marketing, service and presentation
- Introduction to British Columbia Wines
- Wine Samplings

Session # 4: - Sparkling wines, Fortified and Dessert Wines
- Reading Wine Labels
- Introduction to Australian Wines
- Wine samplings

Please visit us at the School of Mix HERE!!!

All hale 'The Bloody Ceasar'

2009-04-19T00:32:00.001-07:00

My Favorite!
You know your Canadian when!
I <3 Ceasar!
The secret is the CLAM!

History

The cocktail was invented by bartender Walter Chell at the Owl's Nest Bar in the Calgary Inn (now Calgary Westin Hotel) in Calgary, Alberta in 1969, to accompany the opening of a new restaurant, Marco's.[citation needed] In its original form, it contained tomato juice and mashed clams; Clamato had only just been released (with the assistance of Chell) by the Mott's company that very year, and was not yet widely known or available.
Starting in 2002, Mott's began marketing pre-mixed Caesars in twelve-ounce bottles.
Variations can include substituted or added ingredients, like salt and pepper, cayenne pepper, horseradish, or lemon juice, seasoning salt or lemon pepper (rather than celery salt), a garnish of dill pickled cucumber, spicy pickled green bean or asparagus. Occasionally a prawn (especially in seafood restaurants) or crisp bacon is used as a garnish. Other names for a Caesar include Bloody Caesar, Canadian Caesar, Salted Caesar, and Clamdigger.

Ingredients:

1 1/2 oz vodka
4 oz clamato juice
2 dashes Worcestershire sauce
dash of Tabasco sauce
celery salt
lime wedge
pepper to taste
celery salt
celery stalk for garnish
Preparation:

Rim a highball glass with the juice from the lime wedge and a combination of celery salt and salt.
Add the vodka and clamato juice.
Season with pepper, Worcestershire and Tabasco sauces to taste.
Stir well.
Garnish with a celery stick.

Why Become a Bartender???

2009-04-19T00:32:00.000-07:00

The Perks of course!

Team Safari "Cool Jerk" en Yahoo! Video

The Black Label Mijito

2009-04-19T00:29:00.001-07:00

Making The Black Label Mojito:

1 1/2 ounces Johnnie Walker(R) Black Label(R) blended Scotch whisky
1 ounce fresh lime juice
2 ounces ginger ale
1/2 ounce simple syrup
1 tablespoon sour mix
1 twist lime

The Black Mojito

2009-04-18T23:54:00.000-07:00

Ingredients
1 tablespoon sugar
1 lime, juice of
10 blackberries
5-6 mint leaves
1 1/2 ounces rum
1 ounce blue curacao
2 ounces club soda

Directions
1In a shaker, muddle mint leaves, blackberries, lime juice and sugar.
2Add rum, blue curacao and mix well.
3Add ice shake 4-5 times and quickly strain over ice.
4Add club soda and stir well.
5Garnish with blackberries, lime or mint sprig.
6Drink up and enjoy!

The Margarita!

2009-04-18T23:34:00.000-07:00

Origin of the Margarita

A blended margarita
There are many stories about who invented the margarita and why. The following are perhaps the most commonly repeated tales of the creator of the margarita cocktail:
Sammy Cruz, 1948
According to the promotional flyer for the legendary Balinese Room in Galveston, Texas, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee in 1948.
The Balinese Room was opened in 1941 and was Texas's finest nightclub with A/C, casino gambling, superb food and drinks, and stellar entertainment until the Texas Rangers finally shut it down in 1957.
Barman "Willie" from Mexico City, 1934 in the employ of the Melguizo Family
Marguerite Hemery lived in the Rio Grande Valley since the 1930s and went to a restaurant in Matamoros called Los Dos Republicas. She was friends with the owner and, as the story goes, his bartender composed a special drink for her.
Los Dos Republicas @ americantourassociation.com
Danny Negrete, 1936
Ratios: 1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice).
According to Salvador Negrete, the son of Daniel Negrete, the family story goes that Daniel opened a bar at the Garci Crispo hotel with his brother, David. The day before David's marriage, Daniel presented the margarita as a wedding present to Margarita, his sister-in-law.
It was a combination of one-third Triple Sec, one-third tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand-crushed ice. [1]
Enrique Bastate Gutierrez, early 1940s
Gutierrez, who lived in Tijuana, Mexico, boasted to have created the Margarita as a homage to actress Rita Hayworth, whose real name was Margarita Cansino.
Other versions of the story claim the Margarita was indeed named after the actress, but in the 1930s, before she adopted her screen name. As a teenager, Margarita Cansino worked as a dancer at the Foreign Club, in Tijuana, where she supposedly inspired a bartender.
Francisco "Pancho" Morales, 4th of July, 1942
A bartender, Pancho Morales invented the margarita on July 4, 1942, at a Ciudad Juárez bar named Tommy's Place. Supposedly, a woman requested a Magnolia (brandy, Cointreau, and an egg yolk topped with Champagne). Morales was a little fuzzy on the recipe; he improvised and his ersatz creation was a big hit. [2]
Margaret Sames, December 1948
Ratios: 2:1:1 = 4:2:2 (50% tequila, 25% Triple Sec, 25% fresh lime juice).
Sames, who created the drink at her Acapulco bar, gave the reason of being "close with a lot of famous hotel and restaurant people" in introducing the margarita. [3]
Sames used one part Cointreau, two parts tequila and one part lime juice for her margarita. Knowing that most people drank tequila preceded by a lick of salt, she chose to garnish her cocktail with a rim of coarse salt.
Sames moved to El Paso, TX in 1958 where she was well known for her lavish parties. In 1982 she appeared on NBC's Today show demonstrating the proper way to make a margarita.

Bartending WorkShops

2009-03-04T15:18:00.000-08:00

School of Mix WorkShops:
604-738-1446

If you are looking for something fun and entertaining for your staff party, B-Day party, class field trips or corporate event? The School of Mix offers professional bartending workshops for up to 40 people.

We can customize our workshops to meet the needs of any client. We offer two bartending workshops.
- Bartending for dumbies WorkShop
- Martini Madness Workshop

Bartending for Dumbies WorkShop:

The School of Mix offers a fun hands-on crash course to bartending. Our workshop will allow each student to learn the fundamentals of making the four methods of preparing a cocktail. Our 2 to 3-hour classes range from small groups of 10 to 15 or up to large groups of 30 to 40. Your instructor will go over all of the necessary equipment and demonstrate the method in which a cocktail is served. This class can be done both with and without alcohol, to best cater to your event guests.
Perfect for bachelor / bachelorette parties, staff parties or simply friends getting together to kick off a fun night out.
Book your group now; info@schoolofmix.com

Martini Madness WorkShop:
The School of Mix is proud to offer a course on how to mix and create some innovative and exciting martini’s that will impress any guest. Our workshop will allow each student to learn the fundamentals of making martini’s from traditional gin or vodka to flavor infused culinary sippers. Our 2 to 3-hour classes range from small groups of 10 to 15 or up to large groups of 30 to 40. Your instructor will go over all of the necessary equipment and demonstrate the method in which a martini is made then allow each student to make their own martini and taste their creations. Each class will consist of making 3 different kinds of martini of your choice using only the finest in ‘top shelf’ liquors and liqueurs and the freshest ingredients.
Perfect for bachelor / bachelorette parties, staff parties or simply friends getting together to kick off a fun night out.
Book your group now; info@schoolofmix.com

Workshops must be booked 2 weeks in advance
50% deposits due upon booking.

School of ReMix!!!!!

2009-03-04T15:15:00.000-08:00

At the SCHOOL OF REMIX you'll learn everything you need to know to create your own tracks. From basic music theory to final mix-down, the SOR course will give future-producers the skills to take a song from inspired idea to club-ready single.

MORE INFO & TO SIGN-UP
Located at 538 Cambie @ Pender
e-mail remix@schoolofmix.com
604-738-1446

*** FALL 2008 PROMOTION ***

INDIVIDUAL CLASSES NOW for $ 425(+gst) per person

ALL 8-WEEK COURSES NOW for $ 800(+gst) per person

JOIN WITH A FRIEND NOW for $ 350(+gst) per person

All of our classes are one-on-one (unless you bring a friend). Using Logic Pro 8.0 or ProTools, Producer/Instructor Ken Kelley will demonstrate everything you will need to know from software applications to hardware set up and instruments. Beginning with midi sequencing and live recording, and advancing to synth programming and mix-down secrets, you will be armed with the ability to produce quality tracks and remixes.

BEGINNER COURSE:

4 Week Course = 2 hours/week (Sessions 01-04) for $ 450 per person.

8 Week Course = 2 hours/week (Sessions 01-08) for $ 850 per person.

Session 01 – Introduction to Producing and Production.

Session 02 – Understanding Audio Files and Managing Sessions.

Session 03 - Software overview and navigation.

Session 04 – Using and Understanding MIDI.

Session 05 – Introduction to Software Instruments/Plug-ins.

Session 06 - Creating Drum/Bass lines using software instruments.

Session 07 - Creating Melody lines using software instruments.

Session 08 - Basic Mixing techniques.

INTERMEDIATE COURSE:

4 Week Course = 2 hours/week (Sessions 09–12) for $ 450 per person.

8 Week Course = 2 hours/week (Sessions 09–16) for $ 850 per person.

Session 09 – Using and Understanding Software Samplers.

Session 10 - Introduction to Track Automation.

Session 11 – Programming Software Synthesizers.

Session 12 - Advanced MIDI techniques.

Session 13 - Programming Software Instruments/Plug-ins.

Session 14 - Intro to EQ and Compression.

Session 15 – Intro to Software Instrument Automation.

Session 16 - Intermediate Mixing techniques.

ADVANCED COURSE:

4 Week Course @ 2 Hours/Week (Sessions 17-20) for $ 450 per person.

8 Week Course @ 2 Hours/Week (Sessions 17-24) for $ 850 per person.

Session 17 – Advanced Software Sampler programming.

Session 18 - Intro to Live Recording and Soundcard I/O functions.

Session 19 – Editing and manipulating Audio Tracks.

Session 20 – Advanced Processing, Automation and Audio Editing.

Session 21 – Advanced Mixing techniques.

Session 22 - Theories and practices to achieve the Perfect Mix.

Session 23 - Mastering the Final Track.

Session 24 – Intro to the art of the Remix

MORE INFO & TO SIGN-UP
e-mail remix@schoolofmix.com
604-738-1446