So You Need A Bartender, Eh?

So you need a bartender, eh?



Well I'm happy to say you've found the right place. My name is Jacquelyn Ryan and I've been bartending in various venues, from martini lounges, to country club dining rooms, to Irish pubs, for the last eight years. I've got vast knowlege of mixology (Moscow Mule, Pink Lady, Blue Hawaiian...try me!), so I can create a fantastic drink menu for you, whatever your theme might be. I charge $15/hour with a tip jar and that includes:


-BARTENDING SERVICES:Setting up, tending, and breaking down the bar

-KIT OF BARTENDING TOOLS:Cocktail shakers, beer and wine openers, speed pourers, ice buckets and scoop, bar towels, and salt and sugar rimmer, etc. (all the tools I will need to make your drinks)

-COOLERS:Two large coolers.

-TABLE:A heavy duty folding table with professional linen table cloth for the bar.

-SHOPPING LIST:I will work with you to create your drink menu and bar shopping list.


I also offer custom made cocktails that are unique to your event, at an additional cost. Please email me at jackieryanbartending@gmail.com for more information/availability :)


** JACQUELYN RYAN BARTENDING SPRING COCKTAIL MENU**

Mediterranean Fig Cooler:
Vodka, Fig Liqueur, Lavendar Bitters, Garnished with Lavendar Sprigs.

Peach Bite Bellini:
Fresh Peach Puree, Prosecco, Peach Bitters.

Elodie's Punch:
Tequilla, Vanilla Infused Simple Syrup, Elderflower Liqueur, Club Soda.

Great Gatsby:
Rum, Muddled Fresh Blackberries, Peach Schnapps, Creme de Cassis (Blackberry Liqueur), Homemade Sweet and Sour Mix.

Provencal Lemonade:
Vodka, Elderflower Liqueur, Rosemary Infused Lemonade.


Wednesday, April 6, 2011

April's Specialty Drink Revealed...

I've been in a vintage mood lately. Hell, who am I kidding- I'm always in a vintage mood, but this month it is reflected in my choice of specialty drink...*drumroll please*... the mint julep. The mint julep was first noted in writing in 1803 as a libation of "spiritous liquor that has mint in it, commonly consumed by Virginians in the morning". Thus, it's safe to assume that the drink is southern-inspired. No suprise then that these days the "spiritous liquor" used in the mint julep is non other than bourbon whiskey.

But just wait whiskey haters- this drink is prepared similar to a mojito, muddling mint with simple syrup, adding crushed ice, and floating the whiskey along top. The result is whiskey with a delicate sweetness. It's refreshing, full of flavor, and perfect for springtime. Hence- my April drink of the month. Drink up!!
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