What's YOUR bartending specialty?

[doublesharp]

stupidist drink I've ever seen was a Flaming Hooker. Light a shot of high octane booze like Wild Turkey or 151 rum on fire and then drink the flaming shot and set the shot glass down with the residue still burning. I was never drunk enough to do one but I've seen it done.

my usual poison was bourbon/water or scotch/water mixed about 50:50.

 

[Road Rat]

I'm strictly a dark beer guy or a hoppy lager with dinner sometimes.

Stout,Porter,Double Bock,Black IPA

Most of my guests don't have the taste for good Texas craft beers so I keep some Coors Lite handy for when the need arises.

COORS??? People actually drink that swill???

 

[hardcase60]

COORS??? People actually drink that swill???

Under certain circumstances some people will drink a bottled Miller High Life!! hardcase60

 

[brigeton]

Under certain circumstances some people will drink a bottled Miller High Life!! hardcase60

I had a brother in law that left Miller in his car all day, no cooler. When he got out of work he would drink it warm/hot.

 

[eveled]

Mixed drinks are from the depression era when good booze was not available, and what was available had to be doctored up to be palatable.

I drank so much beer when I was in my twenty's and thirty's, one day I decided I was finished drinking it and never looked back.

The highs aren't as high, but the lows aren't as low, and no more headaches. Life is good.

 

[nachogrande]

WE DIDN'T HAVE A NAME FOR IT.

stupidist drink I've ever seen was a Flaming Hooker. Light a shot of high octane booze like Wild Turkey or 151 rum on fire and then drink the flaming shot and set the shot glass down with the residue still burning. I was never drunk enough to do one but I've seen it done.

my usual poison was bourbon/water or scotch/water mixed about 50:50.

We found Southern Comfort had a more slow/steady burn. You needed to turn the lights out before drinking it, for the full effect. Watch out if you have a beard.

 

[47knuckle]

A mint julep: fresh mint from the garden,Gentleman Jack, a little sugar and plenty of crushed ice. Ah, summer time in the South.

 

[Donn]

I've gotten to where I can make a pretty decent manhattan. I prefer to use rye whiskey. Have to be careful. One too many and, as they say in the 313, they'll make you slap your mother.

 

[jimmyj]

Jamison Irish whiskey, straight (if I am feeling "Bad ***" I add a human hair)

 

[CAJUNLAWYER]

A few observations:
The glass can make or break a cocktail as can the type of ice used.
Take your time make it right and enjoy-this is not the time for power drinking.
Great Manhattan Recipe above-although I would cut back on the cherry juice as I'm not that much into sweetness-the cherry does it for me. I remember fighting with my brothers over who got the cherry in my grandparent's drink!
I always liked a small twist of lemon on a bourbon & water.
I always like a dash of Angourstia bitters in my gin and tonic.
GOOD vermouth is a must in any drink that uses it.
Use Cointreau NOT triple Sec in your Margaritas.
Use real ingredients and NOT mixes whenever possible. Mixes have wayyyyy too much sugar/high fructose corn syrup.
It is amazing how a drink can hold it's temperature when properly shaken and poured into the correct glass without adding an ice cube.
Sometimes simple is better-as in a nice 6oz coctail glass with one cube of hard ice with a dollop of very high shelf Bourbon/scotch/vodka/gin/rum or any other flamable liquid you feel like drinking that evening.
Finally, day drinking is best left to experts
Alcohol is a fine adult pleasure-but like anything else it can turn on ya and grab ya by the balls.

And now for my margarita reciepe
2oz GOOD tequila
1oz Cointreau
1oz fresh squeezed lime juice (Mexican limes if you have them)
Shake and enjoy over rocks-with or without salt as the case may be

 

[doublesharp]

We found Southern Comfort had a more slow/steady burn. You needed to turn the lights out before drinking it, for the full effect. Watch out if you have a beard.

Yes, that's it. I've been out of the game so long I'd forgotten about SC but that's what was usually used. My buddy Dwight had a long bushy beard and he musta done it wrong.

 

[Rustyt1953]

A few observations:
The glass can make or break a cocktail as can the type of ice used.

Very true! But, many a time I have only had the choice of a red Solo cup or Bama jelly jar.

When in Rome.....

 

[two-bit cowboy]

Single malt Scotch.

Favorite region? Islay [eye-luh]

Favorite distillery? Kilchoman [kil-ho-man]

Favorite bottling? Kilchoman Wyoming exclusive, bourbon cask #370, 245 bottles, bottled July 4, 2014

Slàinte mhòr!

Bob

 

[nachogrande]

HAIR, HARD TO COME BY.

Jamison Irish whiskey, straight (if I am feeling "Bad ***" I add a human hair)

Where did you find one of those? Would a dog hair work?

 

[Absalom]

......
Favorite bottling? Kilchoman Wyoming exclusive, bourbon cask #370, 245 bottles, bottled July 4, 2014

Slàinte mhòr!

Bob

If you're buying that much of their stuff, no wonder they honor Wyoming with an exclusive cask

I enjoy the Machir Bay, recently got to try the Loch Gorm 2016, which was delicious too, I just cringe a bit at paying more for a 5-year-old than for a Lagavulin 16-year, still my standard for Islay sherried peat.

 

[CalmerThanYou]

Another important aspect to being a good bartender\host is to properly accessorize. A good stuffed olive can make a martini and a good hand made cigar can pair very well with a single malt or bourbon beverage.

 

[PALADIN85020]

A mint julep: fresh mint from the garden,Gentleman Jack, a little sugar and plenty of crushed ice. Ah, summer time in the South.

TILT! Speaking as a Kentucky Colonel (which I am) and as a descendant from generations of Kentuckians, I must chide you for this misrepresentation, good sir. A Mint Julep is, and must always be, made with a good Kentucky bourbon. Just watch the annual Kentucky Derby and note that while Jack is a fine Tennessee whisky, it is never seen and never used to make a "julep" at the Derby.

...and I do note that I will occasionally fix a glass of Jack and water when I'm too lazy to fuss with a Manhattan. Goes down real nice. Both Jim and Jack have been my friends since college.

John

 

[two-bit cowboy]

If you're buying that much of their stuff, no wonder they honor Wyoming with an exclusive cask

I enjoy the Machir Bay, recently got to try the Loch Gorm 2016, which was delicious too, I just cringe a bit at paying more for a 5-year-old than for a Lagavulin 16-year, still my standard for Islay sherried peat.

The center photo included the first 30 Kilchomans exported to the U.S.A. -- the largest selection on the backbar at any one time was eight. When my saloon was up and running (retired now) I offered 86 different single malt Scotch whiskies and hosted monthly tastings. My specialty was single-cask bottlings, primarily from independent bottlers. Lots of fun.

It was easier to convince the importer and the distillery to send Wyoming the barrel's contents than it was to convince the state to buy the whole thing. The state sold through the 245 bottles in three weeks -- a far better record than many of the single-barrel bourbons they bring in.

Never had much success with Lagavulin or any of its stable mates -- too expensive here.

 

[italiansport]

Single malt Scotch.

Favorite region? Islay [eye-luh]

Favorite distillery? Kilchoman [kil-ho-man]

Favorite bottling? Kilchoman Wyoming exclusive, bourbon cask #370, 245 bottles, bottled July 4, 2014

Slàinte mhòr!

Bob

Bob: Same as above except:

Favorite distillery? Laphroaig 10 year old Quarter cask!

Jim

 

[Muss Muggins]

Beer. Cold. Pint Glass. Frosted. That is all . . .