If you make it along, come down and see us at 245pm on Wednesday at the SECC for Scott G our MD and our bar trainer Ian Sanderson’s views on the following

The Liquid Arts Academy Presents

The Liquid Chef
Key Method of Modern Cocktail Mixology

Body Language Behind Bars
The power of non verbal methods of communication!

Barriers to Brilliance Behind the Bar
What are the big challenges facing operators looking to up their game!!

Onwards and upwards for the Hospitality Industry in Scotland x

Please see below Scott Gemmell our MD’s notes from the BBC Radio Xmas Special last year

for detail on his wonderful cocktail recipes.

Liquid Arts Academy

Liquid Arts Academy Christmas Cocktails / Fred Macaulay

Best Home Location for making drinks:

Ideally centralise making all drinks next to a sink – close to fridge & glassware for waste disposal and all other ingredients – waste motions are the enemy of a good liquid chef, so minimize any unnecessary movements and keep everything in close quarters and continue to make good drinks efficiently at home

Trick to making nice drinks & cocktails on efficiently is Preparation.
Once the prep has been done it becomes easy. Like cooking a stir fry!!

Bar Kit Requirements Home Kit if no proper cocktail Kit

25 or 50ml Measure - Egg Cup holder – Old Camera Spool holder –

Muddler - Rolling pin

Punch Bowl - Large Sauce pan or fruit bowl / with Soup Ladle

Cocktail Shaker - One Large Jar (One lid with holes – One without)

Pour Mat – Just use a dish towel to catch any drips

Cubed Ice –
To make cocktails well! Always get three times the amount of ice you think you need. Ice is critical to making drinks, so always make sure and get loads. It melts and you use ice constantly when making cocktail so make sure you don’t run out or things will go pear shaped.

Crushed Ice –

Double bag your cubed bag ice and bash it with rolling pin or muddler till crushed

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How to make Sugar Syrup
(2 Parts sugar to 1 boiling part water)

Make in ceramic cup – stir until sugar is dissolved – chill in fridge pre service – be careful hot water and sugar is dangerous

Green Tea Lemonade – Lemon/green tea sugar soda fresh lemon juice

CHRISTMAS SANGRIA

Start to finish: 8 hours 30 minutes (30 minutes active)

Servings: 8

750-millilitre bottle fruity red wine, such as Beaujolais

100ml fresh clementine or orange juice

100ml unsweetened pomegranate juice

100ml Grand Marnier liqueur

1 firm pear with the skin, cored and cut into 1/2-inch cubes (about 2 cups)

2 clementines or 1 orange, quartered lengthwise and thinly sliced crosswise

Seeds from 1 pomegranate

2 tablespoons superfine sugar

In a large bowl combine all ingredients and stir until the sugar has dissolved. Chill, tightly covered, at least 8 hours before serving.

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Whisky Smash
Scotland’s answer to the Mojito and arguably a better cocktail can be enjoyed all year round and if made well will change you attitude to drinking whisky forever.
50ml Large measure of Highland Malt Whisky –

John Dewars White Label Whisky –
25ml Fresh Lemon juice, 12-15 mint leaves,15ml sugar syrup
Served over Crushed ice.

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Champagne Serve – Make a bottle of bubbly last longer
Blood Orange Champagne Mimosa – Kumquat garnish

Quick hangover remedies

Tonic Water with angostura bitters served long over ice

Bloody Mary Followed by
Toasted Ciabatta drizzled with olive oil some blended chopped tomatoes
on top with rock salt black pepper & Oregano

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Best tip for Merry Christmas this year – Drink more water & soft cocktails in between alcoholic drinks.
Treat your drinking as you would food – with starters main course desert – aperitif/digestif

MERRY CHRISTMAS EVERYONE!

x

We would like to wish everyone a very Happy New for 2013 –

2012 has been a big big year for us and we would like to thank all of our clients for the support you have given us.

7 years old and and 5 years in the Liquid Arts Academy we are very much looking forward to an amazing 2013.

Best Wishes for the coming 2013

Guests will be treated to a twist on the classic Whisky Smash cocktail (Scotland’s answer to a Mojito) with John Dewars White label will be our aperitif Cocktail on the evening.

Following dinner we will be serving Aberfeldy 12 year old drams for desert in a variety of unique ways including oak chip smoking and chunks of Dark Chocolate. Stay tuned for more action on all in the coming days and the photos to follow on our facebook page.  https://www.facebook.com/thelagroup

The Liquid Arts Academy’s Extreme Bar Team will also be opening the show with a flair performance to kick off the evening in style with Jon O Connor dawning the LA Stage for the first time in a good few months!

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Further to recent interest from and discussions with Inverarity Morton, we are delighted to announce that they will be acquiring the LA Wholesale division of the LA Group and will continue to take top quality products to every corner of Scotland.  Our relationship with Inverarity Morton will be on going and we will work in partnership with them to ensure that you continue to enjoy great service, and will bring added value to their offering with the (LA) Liquid Arts Academy, our industry leading hospitality training school.

Angus Russell, LA Wholesale’s current manager, will be overseeing the Inverarity Morton transition and will remain as the first point of contact for all your wholesale needs.  Having housed around 600 specialist spirits, liqueurs and vermouths, this acquisition by Inverarity Morton is a massive step forward for the Scottish industry. We are very proud to have played a part in achieving this market reality, and very much look forward to working with such a reputable company in future.

In terms of wholesale, please touch base with Angus Russell if you have any immediate queries on 07703 000911 or email him a.russell@inveraritymorton.com

The LA Group were delighted to promote and play a strong part in this years show with a mezzanine lounge, showcasing our Liquid Arts Academy and latest new division LA Media.  Glasgow has been crying out for a bar show for years, so it was great to work with Andrew Scutts to bring the show over to the west coast from the east.

Newcastle won the city battle this year, taking the crown from Glasgow who won in 2011.

Onwards and upwards for premium spirits & liqueurs in Scotland.

Already looking forward to 2013!

We built a fantastic digitally interactive stand for Brugal Rum – the Caribbean’s no 1 Rum -which involved 5 ipads, live photography, live social media link up and some fantastic cocktails.

Feedback from the client and show suggest we may just of been the most popular stand this year.

Well done troops!

Check out all the action from the Rumfest main stage on our LA Group facebook – click here > FBLINK

We have also completed build on our very own School of Whisky with dedicated bar and gantry.

Please touch base with Ross and team if interested in finding out more.

training@la-group.co.uk

Thanks to all who attended on the night to celebrate with us. Its been a roller coaster of a ride and we are still living this ever evolving dream.

Always learning, thanks for the opportunity folks.

Your loyalty means everything to us.

We are look forward to another lucky 7

From all the team at the LA Group

Cheers

x

Superb day and night lined up from start to finish.

Check the link below for info on all and register asap!!

http://www.la-group.co.uk/wp-content/uploads/GCP-GVine-Comp.pdf