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The best Old Fashioned, in my experience, is made with straight rye instead of bourbon.
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May 9, 2013 06:34
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What's everyone's favorite Martini ratio and ingredient brands? I've yet to find the perfect balance. Been doing 2:1, 1:1, .5:2, w Plymouth, Bluecoat, Beefeater, Hayman's and it's still not quite there.
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Jan 22, 2018 00:10
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I've been using Rossi. I probably need to step up my vermouth game.
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Jan 22, 2018 23:30
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Pollyanna posted:Ohhh, I see. Okay, that makes sense. Maybe I'll pick some up next I'm at the store. What kinds are recommended? No home bar is complete without Angostura bitters. It's really the standard of aromatic bitters and is used in tons of cocktails. It adds a complex flavor, almost an incense herbal note, and marries the ingredients to many drinks well. Also, Peychauds is essential to a few classics as well, and has a more sweet licorice flavor. I recommend some orange bitters too, and any brand of those will probably do.
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Feb 9, 2018 02:53
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Is there a brick and mortar that carries Kina l'Aero d'Or, and is it worth tracking down?
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Feb 9, 2018 08:41
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Speaking of bitters, what's everyone's dashing technique? That might sound ridiculous, but depending on how you angle the bottle, you can put a drop or a stream of Ango in your drink with one dash. And that doesn't translate over to other bottles either. I've got a bottle of Fee Bros orange bitters that barely drips even with a full vertical shake.
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Feb 10, 2018 05:59
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Is bartending worth it?
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Feb 11, 2018 10:04
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Fart Car '97 posted:What do you want out of it? Experience, knowledge, money, in that order really. Cocktails and drink history are a hobby that I could see doing as a professional and possibly enjoying. I have two other jobs, but I don't have a 'career' or anything tying me down to a 9 to 5, and I'd probably make more doing this anyway. Seems worth trying.
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Feb 12, 2018 02:20
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Sega 32X posted:Unless you're at a super successful spot with a huge support team (which had its own issues), cocktail bartending is 50% cleaning and prepping poo poo, 30% dealing with guests, 18% making the same drinks over and over (while doing the previous two things simultaneously), and 2% actually doing that creative and romantic cocktail creation poo poo people fantasize about when they think they want to be a cocktail bartender. Unless you're a hot poo poo bartender already, you should ask yourself if you're cool with mopping floors, cutting and juicing fruit, making syrups, and sometimes scrubbing toilets on Friday at 3am when everyone else is either getting laid or sleeping off the drunk they got to develop while you are working. Fart Car '97 posted:If your priority is cocktails, then don't. If your priority is taking care of people and making sure they have a good time even if they poo poo on you, then go for it. I fell in love with bartending first, then transitioned to cocktails after that. You won't make it if you're in it for the drinks. Your focus needs to be on the other side of the bar first and foremost. Thanks for the effort replies. I'm not into the idea for the romantic/creation startender poo poo, I just want to work and get good, and none of those tasks sound much worse than what I already do (I've worked customer service for over a decade and now I teach college). Luckily, I live in a huge metropolitan with a very active and well-managed cocktail bar scene, so there are a lot of options and opportunities. But yeah, I expect to be on prep, juicing duties and general barback work for an indefinite amount of time no matter where I go.
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Feb 12, 2018 23:50
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The Maestro posted:Yes, but that’s the first time I’ve seen to shake a White Russian. Ive seen the flaky appearance before and have wondered the same. What's your technique? Dry shake, then ice shake?
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Feb 15, 2018 10:35
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sean10mm posted:Mine always tastes too harsh. Like the initial taste is nice, then in the "middle" it always tastes way too harsh, but then the finish is nice. Maybe a dumb question, but you're stirring your drinks on ice for aprox 30 secs and straining over large block ice, yeah?
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Feb 17, 2018 01:14
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You just reminded me of this old chestnut https://www.youtube.com/watch?v=4tWZDLQeq2I All old fashioneds need a pint of Beam
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Feb 20, 2018 00:02
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Best old fashioned I ever had was with maple bitters and a smoke component, so yeah, do what feels right.
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Feb 21, 2018 05:06
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I like the peel, it's like the evidence of the work that went into it. It also adds an extra nose component, if it's not fully submerged. Flaming, though. That's some flashy bullshit.
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Mar 2, 2018 02:47
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Yeah, I assumed you weren't a bartender. I've flamed plenty of peels and have never tasted a difference, so doing it at home without an audience would be pointless.
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Mar 2, 2018 06:29
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Klauser posted:My wife and I will be in Houston from the 26th to the 30th. Tongue-Cut Sparrow. Same owners as Anvil, with an emphasis on classic cocktails and a max occupancy of 25. It's dark, nothing but jazz on the stereo, and the bartenders are top notch and always willing to talk about drinks.
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Mar 29, 2018 21:21
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Presuming there's soda water, a highball with johnnie black and a twist.
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Apr 16, 2018 00:57
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ColHannibal posted:Why does your martini have ice in it. Only the best martinis are served on the rocks https://twitter.com/david_j_roth/status/898015707463643137?s=21
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Jul 15, 2018 05:34
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Yeah, it's one thing being a stodgy rear end in a top hat afraid of any change or creativity. But there's nothing wrong with being a bit protective of tradition so that a drink's entire identity doesn't turn out like the martini did in the 90's.
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Dec 8, 2018 04:42
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| # ¿ Apr 28, 2024 01:10 |
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Is there much versatile use for Bonal or Becherovka? I'm thinking about picking them up for a particular drink, but I'd feel better spending the $ if there were a bunch of things I could use them for.
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Jan 10, 2023 02:50
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