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One of us, one of us
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May 3, 2014 18:08
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| # ? Jun 4, 2024 01:33 |
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Hell yes
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May 3, 2014 18:08
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Just got back from Ireland. Pours of liquor are served at 35.5 mL, or 1.2 ounces. Combine that with the exchange rate, and me coming from a mile in the air down to sea level, and you get a depressing equation trying to get drunk. Bulmer's cider is fuckin' great, though.
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May 3, 2014 18:39
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That's why I always challenge anyone who says that the Irish (or most Commonwealth/Western Euro countries) are great drinkers - it's too goddamn expensive to be a drunk there. Now the Russians, on the other hand, do not gently caress with a Russian who challenges you to a drinking contest. You will lose, badly.
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May 3, 2014 19:54
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Sheep-Goats posted:
For the new page just because.
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May 4, 2014 00:50
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Reminds me of the old lady tonight who wanted to know if I did "The Scoobie Snacks?" I assured her I DID do the Scoobie Snacks, and there was much rejoicing.
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May 4, 2014 12:12
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mooyashi posted:Just got back from Ireland. Pours of liquor are served at 35.5 mL, or 1.2 ounces. Combine that with the exchange rate, and me coming from a mile in the air down to sea level, and you get a depressing equation trying to get drunk. How much is a pour in the States? I thought 30ml/1 ounce was pretty standard.
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May 5, 2014 05:38
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1.5 oz, in my experience.
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May 5, 2014 06:06
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1.5oz is standard.
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May 5, 2014 07:50
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Malcolm posted:1.5 oz, in my experience. If you're in a dive and you're a bad tipper, it's...
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May 5, 2014 08:44
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mooyashi posted:Just got back from Ireland. Pours of liquor are served at 35.5 mL, or 1.2 ounces. If you were curious, from Wikipedia: "Derived from the use of a quarter-gill (35.516 mL) as the traditional Irish spirit measure." "The gill is a unit of measurement for volume equal to a quarter of a pint."
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May 5, 2014 13:27
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Standard US pour is 1.5oz, 2oz for an up drink.
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May 18, 2014 20:03
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We're making stupid money this season, breaking all kinds of sales records. We've had a couple of nights over 4k, and that's out of little shoebox bar. Crazy tip percentages too, this weekend is gonna be nuts.
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May 19, 2014 02:32
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leica posted:We're making stupid money this season, breaking all kinds of sales records. We've had a couple of nights over 4k, and that's out of little shoebox bar. Crazy tip percentages too, this weekend is gonna be nuts. I love that! I rang 1600 in 2.5 hours last night and made 22%. Love summertime!
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May 19, 2014 02:54
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poo poo last Wednesday I only rang up 450 because I got rained out and still made 150 in tips.
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May 19, 2014 04:34
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these posts make me hate my current job and miss bartending. Then I remember my liver.
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May 19, 2014 16:11
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Shooting Blanks posted:these posts make me hate my current job and miss bartending. Then I remember my liver. I think I've damaged my liver more in trying to drink away the pain of a crap job that isn't bartending than I ever did while tending bar. 
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May 22, 2014 19:03
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mooyashi posted:Just got back from Ireland. Pours of liquor are served at 35.5 mL, or 1.2 ounces. Combine that with the exchange rate, and me coming from a mile in the air down to sea level, and you get a depressing equation trying to get drunk.
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May 23, 2014 09:06
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Cider is rare enough in the US that bottled ciders usually are marketed as "hard cider" otherwise people don't know there's alcohol in there. It's rare to see it on tap if you're not at a beer centric place, even in the summer. We do have some brewers here making excellent cider though. raton fucked around with this message at 09:13 on May 23, 2014 |
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May 23, 2014 09:11
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Sheep-Goats posted:Cider is rare enough in the US that bottled ciders usually are marketed as "hard cider" otherwise people don't know there's alcohol in there. It's rare to see it on tap if you're not at a beer centric place, even in the summer. That's regional, too. Out here in Iowa, for example, I can't remember the last place I went to that didn't have at least Angry Orchard on tap. Wish I could find Woodchuck more often, though, it's much better.
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May 23, 2014 10:49
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Angry Orchard is... fine for what it is, I guess, but honestly it tastes simply like apple juice. I'm a fan of drier stuff, and that's not the direction American Ciders seem to be taking, nor am I in their target demographic.
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May 23, 2014 19:19
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Went to a bar last night where the only bartender was slammed all night, and the barback had barely anything to do other than to take my glass as soon as I finished it and tell me he couldn't get me another beer. Why wouldn't you just hire two bartenders?
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May 23, 2014 20:57
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Cynically: any percent tipped out will be less than a two way split Realistically: someone got cut too early, or they were the victim of poor scheduling
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May 23, 2014 21:15
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Cider is pretty ubiquitous in the US... It's usually marked "hard cider" because originally the US made many different apple-based beverages and that's a hold over. Although they were out of vogue for a while, many places have at least Angry Orchard/Woodchuck/Smith and Forge if not a scrumpy or dry. blackthorn is still very popular, as is Magners.
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May 23, 2014 21:20
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For the PNW, 2 Towns Ciderhouse makes some really good cider. I like their ginger cider a lot.
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May 23, 2014 21:57
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Chicago (and possibly Midwest-regional), Virtue Ciders makes some awesome stuff: http://virtuecider.com/our-ciders/ Red Streak is a favorite. Nice and dry.
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May 24, 2014 02:13
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adamarama posted:Is cider big in the US? I mean, bulmers is OK but there's a huge variety available. The Swedish and British ciders tend to be the best. Can't beat cider on a hot day. The really annoying thing here is that the prices are creeping -just- beyond 5e a drink. Awkward when you're in rounds. That'll be 20.40 please. Breaking 50 for four drinks is a fucker. Swedish ciders are gross as gently caress, dude - I mean, if painful sweet syrups at 4.0% ABV with no actual fruit in them are your thing, that's cool, but I'm still going to call you a loving girl for ordering them. Best ciders in the world if you can get hands on them are Tasmanian - they don't call the home of Franks, Spreyton, Willie Smith's and Pagan the "apple isle" for nothing. Other than that those local village ciders you get on cask in the southwest of England are the tits.
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May 24, 2014 02:43
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I humbly request thoughts and suggestions! I work in a Spanish style tapas restaurant and we just got our liquor license. I have now been tasked with coming up with a handfull of cocktails, and I can apparently request pretty much whatever I want. The boss wants to put a bit of emphasis on Sherry, but I know pretty much bugger all about them. I've tried googling Spanish style/themed cocktails but all the results boil down to "Make sangria with red wine. Or make Sangria with white wine!" Is there a particular style of cocktail that is distinctly Spanish? Are there interesting cocktails using the sweeter Spanish sherrys?
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May 25, 2014 10:07
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Spanish Coffee is what came to my mind first. It doesn't use sherry through. It's just fresh brewed coffee, high proof rum, a little khalua and triple sec and some fire theatrics.
raton fucked around with this message at 11:31 on May 25, 2014 |
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May 25, 2014 11:28
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I would start by just replacing vermouth with sherry in a few drinks - try them out first, obviously, but they're both fortified wines and the flavor profile isn't that different. I'm not real familiar with cocktails including sherry offhand, it's frequently overlooked. I'm assuming your sangrias are already on point?
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May 25, 2014 19:55
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Compared to sangrias, there's also the easier (and quite delicious) "tinto de verano," which is half and half red wine and Gaseosa. It can be approximated by 2 parts red wine, 1 part water and 1 part Sprite. Honestly, though, I might focus on establishing a good selection of Spanish wines by the glass first and foremost. Get some reasonably priced examples from Rioja (both red and white), Ribera del Duero (red), Priorat (red) and Rueda (white). That's what I think about when I think "Spanish drink." Assuming you already have that end of things handled, feel free to ignore this. Also, consider getting some good Spanish brandies. I've recently started getting into them, and they are quite nice and yet very distinct from a Cognac or an Armagnac.
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May 25, 2014 23:46
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Also since it's going on into summer there is a lot of really good Spanish Rose which drinks great in hot weather.
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May 26, 2014 01:58
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SubponticatePoster posted:Also since it's going on into summer there is a lot of really good Spanish Rose which drinks great in hot weather. Absolutely. Either way, when I think "tapas," it makes me think about wine. Wine accentuates tapas, and good tapas accentuate wines. Beer, sangria and cocktails are all good, but they don't fit quite as well with classic tapas in my opinion. Don't overthink the classics.
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May 26, 2014 03:08
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God I love Spanish reds. Tempranillo is a fine grape.
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May 26, 2014 20:42
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If there is anything finer than a high life and a smoke in the yard at quarter of five as the sky gets light with a pocket full of cash, blow me.
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May 27, 2014 09:45
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It's not Spanish at all, but if your customers are uncultured, they'll not care that cachaca and drinks like the caipirinha are Brazilian in origin. Tasty, summery and it'll be all the same to your average American!  Incidentally, I tried a tequila negroni over the weekend, and it was...curious, in a good way. Shocked me because I'm a gin purist normally.
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May 27, 2014 22:50
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To be honest, caipirinhas were very easy to get in Spain.
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May 28, 2014 03:06
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smackfu posted:To be honest, caipirinhas were very easy to get in Spain. So are most cocktails. That doesn't mean they're "Spanish" to any reasonable degree.
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May 28, 2014 03:27
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There aren't many cocktails of origin outside of the US historically, it's our tradition. That said, you have great sherries, brandies and Madeiras to work with. Take the Creole Contemptment, 1 1/2 Cognac (sub Spanish brandy) 1 1/2 Madeira, 1/4 Maraschino, dash of Angostura. Cocktails are more likely inspired by or made with regional ingredients, but rarely from that region. Use Spanish Pisco, it's profound in pepper character. Use it as a substitute for tequila in a house daisy that maintains what some know from the Margarita, while staying thematic and relevant to the restaurant.
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May 29, 2014 18:20
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| # ? Jun 4, 2024 01:33 |
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Choom Gangster posted:There aren't many cocktails of origin outside of the US historically, it's our tradition. 
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May 30, 2014 02:52
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