REM 3200
US Veteran
Mixed drink, on the rocks, wine or beer, make no difference.
A good NCO drinking glass, pictured below, is what's called for.
What's YOUR bartending specialty?
- Thread starter PALADIN85020
- Start date
Mixed drink, on the rocks, wine or beer, make no difference.
A good NCO drinking glass, pictured below, is what's called for.
samandglove1
Member
rburg
Member
My bartending specialty? I push a can of Bud Light across the picnic table. If you want something else, get it yourself. Why Bud? Because they supported Missouri concealed carry. If nothing else, I'm loyal.
DWalt
Member
I don't have a bar, so I can't bartend. My only creation is a gin and tonic with about enough grenadine to turn it a medium pink.
ParadiseRoad
Member
...I'll have whatever Ava Gardner is having...
OP
My favorite cocktail to make (and drink!) is the Moscow Mule:
Ginger beer, vodka, lime juice, over ice in a copper mug (or copper plated steel to avoid copper poisoning!) and man is it GOOD. Just so relaxing... to me, it is the perfect cocktail and you just can't go wrong. Everyone I've served it to loves it. Just the best!!
Only way to make it better is to add Rosy Cheeks and Raw Oysters
Attachments
Old Corp
Member
Always trying different mid-shelf bourbons.
Old retired lawdogs can't afford the top shelf stuff like you retired CEO's and Titans of Industry.
So, a good mid-shelf Evan William, Henry McKenna, Wild Turkey, Ancient Age, sometimes just over ice, sometimes a little diet ginger ale.
I's a simple man.
Old retired lawdogs can't afford the top shelf stuff like you retired CEO's and Titans of Industry.
So, a good mid-shelf Evan William, Henry McKenna, Wild Turkey, Ancient Age, sometimes just over ice, sometimes a little diet ginger ale.
I's a simple man.
Vulcan Bob
Member
I guess I'm a "one trick pony" and here's my exotic trick. Get glass and set open top up, take bottle of scotch of choice, remove cap or cork, pour desired amount into the glass, add NOTHING, pick up glass and have a drink, repeat until glass is empty. See, told ya it was exotic!
JimBianchi
Member
- Joined
- Mar 1, 2017
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- 193
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I have an incredible tolerance for alcohol, I can drink more than anyone I've ever met.
An that's a challenge I've gladly put to the test hundreds of times.
bartenders all around the world have watched me drink more than humanly possible and not die.
I did finally find my "black out" amount. But apparently I could still successfully do a little B&E, and not get caught. I don't remember it, but I did impress my friends!
It's been 6 years since I really tired to REALLY drink but I'm sure I could really put a hurting on my wallet and my liver!
An that's a challenge I've gladly put to the test hundreds of times.
bartenders all around the world have watched me drink more than humanly possible and not die.
I did finally find my "black out" amount. But apparently I could still successfully do a little B&E, and not get caught. I don't remember it, but I did impress my friends!
It's been 6 years since I really tired to REALLY drink but I'm sure I could really put a hurting on my wallet and my liver!
BearBio
Member
Two-bit Cowboy: Augus tu fein!
Country: Mexico
Region: Oaxaca
Type: Mezcal
Brand: Gusano Rojo (Red Worm)==However, usually settle for Monte Alban
Country: Mexico
Region: Oaxaca
Type: Mezcal
Brand: Gusano Rojo (Red Worm)==However, usually settle for Monte Alban
chaparrito
Member
There is no orange in a proper Manhattan nor any muddling. You're probably thinking of an Old Fashioned; a common mistake.
Bartenders around here can't make a Manhattan to save their souls. I find that very odd since the Manhattan-Old Fashioned- Sazerac cocktail is the foundation and grandparent of all cocktails. The 2:1 ratio of whiskey to vermouth is critical.
Martini and Rossi is a good standby Vermouth. I prefer Noilly Prat or Carpano Classico but they can be hard to find. A bit drier than Martini and more herbal.
Can't abide the dyed-red maraschino cherry. Get yourself a jar of Luxardo Maraschino cherries and try one in your Manny and you'll never go back to those Roy Rogers things.
The original Manhattan was made with Rye and while I'll never say no to a good one made with Bourbon, I prefer Rye.
2 measures Rye Whiskey
1 measure Noilly Prat sweet vermouth
On the rocks or shake on ice and strain into a coupe glass. Top with 3-4 shakes of Angostura Bitters
Garnish with a Luxardo cherry or a lemon twist for a drier touch.
My current specialty is staying sober and not passing out in the ice bin
keith44spl
Member
Yuengling........since 1829 ....... or 1974 in my case!
As the night wears on, I find that it works well for me also.
Absalom
SWCA Member, Absent Comrade
Variety is the spice of life.
There is so much to explore in peat. Sticking to one favorite is like saying "I have one revolver that shoots .38 Special. Why would I want another one?"
This isn't even all. My peat collection is currently incomplete; I'm out of Ardmore and Caol Ila, and I'm still trying to get my hands on a bottle of the Gordon & MacPhail bottling of 8-year-old heavily peated Bunnahabhain, and some like Ballechin and Old Ballantruan are completely unavailable in Oregon; since we're a controlled state, I can't order the stuff shipped either. Life can be tough!
