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Fort Wayne's Cinema Center hosts film screening, cocktail battle with Club Soda bartenders

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What: Hey Bartender: Cocktail Battle, movie and cocktails

Where: Cinema Center, 437 E. Berry St.

When: 6:30 p.m. Friday

Cost: $10

Other views of the movie: 8:30 p.m. Saturday, Tuesday; 2 p.m. Sunday; 6:30 p.m. Monday, Wednesday

Cost: (Before 5 p.m.) $6; $4.50 seniors/ students; $3 members; $2 senior/student members; (After 5 p.m.) $8; $6.50 students/seniors; $5 members; $4 senior/student members

Try these gourmet cocktail recipes at home

Friday, June 28, 2013 - 9:08 am

If you're looking to shake up your Friday night, stop out to the Cinema Center for a movie and a battle - cocktail battle that is. The Cinema Center, Club Soda and creators of the independent movie “Hey Bartender” will be showing a screening and hosting a cocktail battle with three local bartenders. First, the night will begin with the screening of “Hey Bartender.” The movie, which originally premiered at SXSW Interactive Festival in Austin, Texas, tells the story of bartenders trying to make it in the cut-throat industry. “Hey Bartender” focuses on two bartenders from extremely different backgrounds. One bartender, a former Marine who due to a severe injury, focused his goals on becoming a top bartender at one of the best bars in the world. Another bartender featured shares his recent struggle to keep his hometown corner bar afloat after he quit his cushy white-collar job to pursue his dream of owning a bar. Tyler Feinerman, assistant to producers for the film, said while the film is about the renaissance of the gourmet cocktail, it's also a lot more involved than that. “It's looking into the world of bartenders and mixologists and how it has changed throughout the years. It's not a fall-back career; you can actually do a lot with it, and people are passionate about what they do,” she said. From the glitz and glamour of swanky bars in large cities to the dark corner in the back of a hometown bar, “Hey Bartender” shows off the talents of award-winning mixologists. “This is a film that is not just about New York City or L.A.; there's cocktail bars anywhere. It's a universal thing. Everyone has a story about going to a local bartender. There's something for everyone there,” Feinerman said. Now if that description doesn't get you ready for a cocktail, I don't know what will. Luckily for you, the cocktail battle promptly follows the movie screening. Armed with their most original cocktail recipe, three local bartenders will go toe-to-toe in a cocktail battle. The best part is that you'll get to choose. After votes are submitted, follow the crowd to Club Soda where the drink will be served the rest of the night at a discount. Jonah Crismore, executive director of the Cinema Center, said he wanted to do something special with the screening of this film. “Sometimes it's a little hard to get people to come to a screening of a smaller documentary and that's when we thought to partner with Club Soda and do something with cocktails. We wanted to make everything that goes on in the film come to life,” he said. While the recipes are a secret, Crismore said he's learned that the cocktails will feature gin, vodka and spiced rum. “This is a great way to find out what is going on in the world of cocktails and other parts of the country in regards to this explosion of gourmet drinks. Watch the film, be inspired and stick around for the battle to decide for yourself which bartender has the winning cocktail,” he said. For more information on the movie visit the IMDb page.

Gourmet cocktail recipes

On Holiday: By Steve Schneider, Employees Only in New York City 1 ounce Hendrick's gin ounce simple syrup 1 ounce lemon juice ounce Lillet blanc 1 pinch basil club soda Add ingredients (except soda) to a mixing glass. Add ice, shake, and fine‐strain over ice into a tall Tom Collins glass. Top with club soda, stir, and ornament with a basil leaf and a cucumber slice. Watermelon & Blood Orange Habanero Margarita: By Stephen Carpentieri, Dunville's Bar in Westport, CT 2 ounces Milagro Reposado tequila 1 ounce Solerno blood orange liqueur ounce fresh lime juice ounce habanero infused simple syrup 4 cubes fresh watermelon For garnish, use 1 slice of jalapeno, 1 cube of watermelon, and 1 lime wedge. In a mixing glass, muddle watermelon, lime juice and simple syrup. Add Milagro reposado tequila and Solerno blood orange liqueur and ice. Hard shake and strain over fresh ice. Salted rim is optional. Simple syrup ‐ in a sauce pan bring 1 cup of water and 1 cup of sugar to a boil. Stirring occasionally. Reduce heat and add one habanero pepper cut it half. Simmer for approximately 15 minutes. Strain to remove pepper and chill. For a little less spice, simmer for approximately 7 minutes, remove pepper and continue to reduce for another 8 minutes. Rusty Grail: By Jim Meehan, PDT in New York City ounce Balvenie 14‐Year‐Old Caribbean Cask Scotch whisky ounce fresh pineapple juice ounce Smith & Cross Jamaican rum ounce Drambuie ounce fresh lemon juice 2 dashes Regans' orange bitters Shake with ice and strain into a Pernod‐and‐allspice‐dram‐rinsed old‐fashioned glass. Garnish with an orange peel spiked with three whole cloves. The Fitzgerald: By Dale DeGroff, “King Cocktail” 1 ounce Hendrick's gin 1 ounce simple syrup ounce fresh lemon juice 2 dashes Dale DeGroff's pimento bitters Shake all ingredients with ice and strain into an old‐fashioned glass. Garnish with a lemon wedge. The Summer Cup: By Charlotte Voisey, Portfolio Ambassador, William Grant & Sons 1 ounce Hendrick's gin ounce Rhubarb Tea liqueur ounce fresh lemon juice ounce simple syrup 3 muddled strawberries 2 ounces ginger beer Shake. Strain over ice. Top with ginger beer. Garnish with cucumber and mint. Waterloo: By Dushan Zaric, Employees Only and Macao Trading Co. in New York City 4 watermelon pieces, one‐by‐two‐inch chunks ounce simple syrup 1 ounce Hendrick's gin ounce fresh‐squeezed lemon juice ounce Campari Muddle the watermelon and simple syrup in the bottom of a mixing glass until all the fruit has turned into juice. Then add the rest of the ingredients and fill up glass with 5 large ice cubes. Shake briefly, and pour unstrained into a tall Tom Collins glass. Garnish with a piece of watermelon with rind Maria Sin Sangre: By Julie Reiner, Flatiron Lounge and Clover Club in New York City ounce Lemon juice ounce Dry Sack Sherry 2 ounces Milagro Silver Tequila Salt & Pepper (a pinch) Muddle 6 basil leaves and 5 small cherry tomatoes in oz Simple syrup. Shake and fine strain into a coupe or martini glass. Garnish with cherry tomato and basil. Recipes features here were created by "Hey Bartender" mixologists and courtesy of 4th Row Productions.