BornToLooze
Member
I just drink cheap whiskey and Coke. Every now and then I'll pick up some Crown instead of Henry Mckenna.
What's YOUR bartending specialty?
- Thread starter PALADIN85020
- Start date
My bartender specialty, which is not always easy, is smiling and pretending to care about what the drunk is saying.
George Dickel Barrel Select out of my Fred Flintstone glass. Nothing more.......nothing less.
[ame]https://www.youtube.com/watch?v=mG5gWk-1m10[/ame]
That bottle was 17 years old before I was born!
I still have a few bottles of 40+ year old liquor that were Dad's. He kept them in a cabinet in the garage.
Let's see,
Presidente brandy, 1/4 bottle left.
Bacardi Anejo rum, 1/3 bottle left.
Johnny Walker Black Label, 3/4 bottle left.
Unopened Oso Negro vodka.
All from the early to mid '70s
Here is the sunny south we do ice cold sweet ice tea...........
HOUSTON RICK
Member
I used to make the Hairy Buffalo (pure grain) Punch at the fraternity Parties. Went down smooth and soon nobody knew what day it was. Not that everyone on here will think that is a good idea, it was fun in the day. Also make good Martini's, Pina Colada's and Margarita's.
nachogrande
Member
COORS LIGHT.
In the early 80's we would go see the Co Rockies (now the LA Kings hockey) and buy the small cans of regular Colorado koolaide (don't think the light was even around yet) for 10 cents each by the school lunch tray, app 25-30 of them at a time. App 1982.
Gain alcohol punch too, (in college) lucky if the garbage can was clean & Lord knows what else it was spiked with.
In the early 80's we would go see the Co Rockies (now the LA Kings hockey) and buy the small cans of regular Colorado koolaide (don't think the light was even around yet) for 10 cents each by the school lunch tray, app 25-30 of them at a time. App 1982.
Gain alcohol punch too, (in college) lucky if the garbage can was clean & Lord knows what else it was spiked with.
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Bill_inBouse
US Veteran
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popping a top on a beer can LOL
doublesharp
Member
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.
my usual poison was bourbon/water or scotch/water mixed about 50:50.
COORS??? People actually drink that swill???
hardcase60
Member
Under certain circumstances some people will drink a bottled Miller High Life!!
hardcase60brigeton
Member
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.Under certain circumstances some people will drink a bottled Miller High Life!!
eveled
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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.
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
Member
WE DIDN'T HAVE A NAME FOR IT.
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.
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.
A mint julep: fresh mint from the garden,Gentleman Jack, a little sugar and plenty of crushed ice. Ah, summer time in the South.
Jamison Irish whiskey, straight (if I am feeling "Bad ***" I add a human hair)
CAJUNLAWYER
Member
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
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
Member
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.
Very true! But, many a time I have only had the choice of a red Solo cup or Bama jelly jar.
When in Rome.....
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
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
Attachments
nachogrande
Member
Absalom
SWCA Member, Absent Comrade
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
Member
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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.
OP
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
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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
Member
Bob: Same as above except:
Favorite distillery? Laphroaig 10 year old Quarter cask!
Jim
Beer. Cold. Pint Glass. Frosted. That is all . . .
