RobertJ.
Member
My current specialty is staying sober and not passing out in the ice bin
Same here!
I discovered many years ago that people just seem to like me better sober!
These days, I'm known for my coffee.
What's YOUR bartending specialty?
- Thread starter PALADIN85020
- Start date
Same here!
I discovered many years ago that people just seem to like me better sober!
These days, I'm known for my coffee.
BigBill
Absent Comrade
A ratio of 13 to 1 when I was drinking, that's 13 double shots to one beer. Hugging the old porcelain bowl. After almost two bottles of Seagrams 7. Three days before I could even look at food. That's when I gave up drinking. I was a quiet, happy drunk.
Things were better before I quit drinking. Lmao
Things were better before I quit drinking. Lmao
Last edited:
BigDog48
US Veteran
Gin and ice....simple but easy and effective!
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?"
Ah, yeah. Peat: the spice of life. I like 'em all.
Longrow (Springbank's peaty offering) has done some mighty special drams, and Arran's annual limited editions of Machrie Moor have always been superb, most notably the cask strength version. Four other really pleasant surprises were anCnoc's flauter and cutter (yes, lower case -- not capitalized) and Bunnahabhain's Toiteach and Ceòbanach.
About half of my saloon's scotch customers were gals, and it never ceased to amaze me how many were peat freaks. About 40% of my ever-rotating selection were peaty malts.
Wyoming's a control state, too, but the great folks at the Liquor Division will bring in anything an importer will allocate to me. Pretty sweet deal.
You might recognize a few in these shots (also note the four mezcals -- no worms -- stuffed onto a shelf to the right of the cash register).
Slàinte mhòr!
Bob
Attachments
cowboy4evr
Member
My bartending skills are pretty limited , " I only have Coors , so what do you want " ?
Absalom
SWCA Member, Absent Comrade
Indeed, a set-up where I could buy and sample them all and then pour the rest of the bottle at a profit would dramatically widen what all I'd have around!
As a whiskey nerd in the middle of Oregon wine and craft beer country (I've always been a contrarian), while I do get to share my stuff on frequent occasions, I end up consuming most of it myself. So I have to set myself limits. I'm pretty bad at that anyways. Just like with my Kindle, where I download books much faster than I can read them, I buy bottles much faster than I can empty them. No matter whether I die tomorrow or 20 years from now, there'll be plenty of whiskey at the funeral
zzzippper
Member
Mellow Monkey
I am a whiskey man but nothing is more refreshing than this:
Mellow Monkey Recipe | The Chew - ABC.com
I am a whiskey man but nothing is more refreshing than this:
Mellow Monkey Recipe | The Chew - ABC.com
oneounceload
Member
Along with George, Evan, Rebel and various others.......
OLDSTER
Member
Fine Vodkas
We enjoy fine Vodka. In various mix drinks, but especially straight from the freezer served in some nice ( also frozen) Marquis shot glasses by Waterford. This photo ( off the internet) shows some of the best; my personal favorite is Belvedere
We enjoy fine Vodka. In various mix drinks, but especially straight from the freezer served in some nice ( also frozen) Marquis shot glasses by Waterford. This photo ( off the internet) shows some of the best; my personal favorite is Belvedere
Talldog
Member
carpriver
US Veteran
I make really GOOD ICE.
kenv1950
Member
I just pull a cork , days of the hard stuff are long gone
I seem to recall something called "Purple Jesus" and a washtub...
Lately, I have been making a very tasty Martini on the rocks out of Citadelle gin. Start with a lowball glass full of really cold store ice. An eighth of an ounce of Martini and Rossi dry vermouth, poured over the ice and drained off. Top up the glass with Citadelle and add a couple of olives. For Conchita, add a couple more olives and a very few drops of olive brine.
I usually favor Bombay gin, but I have been finding the Citadelle very enjoyable.
I usually favor Bombay gin, but I have been finding the Citadelle very enjoyable.
Many of us have a favorite adult cocktail that we not only enjoy ourselves, but take pride in offering to house guests as an option.
I particularly enjoy a good Manhattan, but what you often get in a restaurant when you ask for it is nothing like the real McCoy. It's usually served in a thimble-size glass, the ingredients are not of the right proportion, and the garnishing cherry often doesn't have a stem for handling it properly.
Here is MY favorite cocktail - the way a Manhattan SHOULD be made.
Start with a regular-sized highball glass. Using a jigger for precise measurement, add these ingredients in the following order:
2 jiggers of a good KENTUCKY Bourbon. For my tastes, Jim Beam mixes well, but you can go up the line to finer stuff if you wish.
1 jigger of Martini and Rossi sweet Vermuth. Don't settle for anything less. This wine makes the drink.
A couple or three drops of Angostura bitters. This gives the drink a very slightly smoky accent that sets it apart from other concoctions.
Two teaspoons of the juice from a jar of Maraschino cherries.
Stir this mixture, and then add ice to the brim of the glass.
Garnish with one STEMMED Maraschino cherry.
Sit down, settle back and enjoy!
Perhaps you have a favorite that you like to prepare?
John
Ingredients
Final product
my only modification would be orange bitters
