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Get a Peugeot, those things are like blackjacks. Non-comedy option; a cocktail kingdom muddler makes a fine sap, especially if they don't see it coming. Knives are always good to get people moving, but you best be prepared to swing it, and then go to jail.
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Apr 8, 2015 00:56
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bloody ghost titty posted:Get a Peugeot, those things are like blackjacks. I have broken at least one wrist with a speed key, and when I was a door guy I was the master of the "flashlight under the floating rib" come-along. tl/dr: anything is a bar weapon if you try hard and believe in yourself
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Apr 8, 2015 01:34
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I avoided a sucker punch to the head once by simply slipping on a puddle of beer. I watched the guys throw go over my face, after which he hit the wall at about 15mph with my 240lb coworker tackling him Clowney style. A Good Night.
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Apr 8, 2015 01:38
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Unscrew a tap handle for a handy cudgel. Carlsberg has a good heft to it.
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Apr 8, 2015 02:26
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bloody ghost titty posted:Get a Peugeot, those things are like blackjacks. this is why I don't sling drinks at my family reunions anymore
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Apr 8, 2015 11:07
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Hey I hope you guys can help me. I'm looking to create a tasty frozen trash can punch for when my friends and I hit the pool. I've googled it but all the recipes seem to be for literal trashcan quantities. I'm looking for a blender size. Anyone have any good recipes?
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Apr 8, 2015 19:30
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RisqueBarber posted:Hey I hope you guys can help me. I'm looking to create a tasty frozen trash can punch for when my friends and I hit the pool. I've googled it but all the recipes seem to be for literal trashcan quantities. I'm looking for a blender size. Anyone have any good recipes? Can't you just do some arithmetic and scale down the recipes? "If this is a recipe for 8 gallons of punch and I only need one, divide the quantity of every ingredient by 8..."
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Apr 9, 2015 02:47
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It's not really that easy: recipes don't always scale like that. Many of our specs are technical, for one or two drinks, then rounded up for a punch. Try skinning a pineapple, adding a can of coco Lopez, a bottle of rum, and lime to taste and hitting it in the blender, and once again with ice. Then enjoy while watching the sun set over two dogs loving.
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Apr 9, 2015 03:55
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We are a speed bar. And honestly, lemon drops are a pain in the rear end to make in such situation. Unfortunately, when the waitresses get off work, that's just about the only shot outside of a Jolly Rancher or Purple Heart they'll order in loads. What's a shot I can start making to get them off their dumb lemon drop phase?
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Apr 9, 2015 04:23
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89 posted:We are a speed bar. And honestly, lemon drops are a pain in the rear end to make in such situation. Unfortunately, when the waitresses get off work, that's just about the only shot outside of a Jolly Rancher or Purple Heart they'll order in loads. I'm super gay for soco and lime.
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Apr 9, 2015 04:27
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89 posted:We are a speed bar. And honestly, lemon drops are a pain in the rear end to make in such situation. Unfortunately, when the waitresses get off work, that's just about the only shot outside of a Jolly Rancher or Purple Heart they'll order in loads. kamikaze is something you can grab entirely off the rail hth
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Apr 9, 2015 07:54
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whats tough about making the lemon drops? you can make a dumbed down, super simple lemon drop by just chilling citrus vodka and then instead of rimming the shot glasses with sugar, dip the lemon wedge in sugar and set the sugary wedge on top of each shot glass
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Apr 9, 2015 08:21
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nrr posted:whats tough about making the lemon drops? you can make a dumbed down, super simple lemon drop by just chilling citrus vodka and then instead of rimming the shot glasses with sugar, dip the lemon wedge in sugar and set the sugary wedge on top of each shot glass this is pretty much what lemon drops were at because lemon drops never seem to come in orders less than 6
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Apr 9, 2015 09:09
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"hm what is an inoffensive shot that even my future sister-in-law won't complain about"
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Apr 9, 2015 09:10
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yeah, I think the most time consuming part is if you're rimming the shot glasses, which can be easily avoided by just dipping your lemon wedge in your sugar tray. mooyashi posted:"hm what is an inoffensive shot that even my future sister-in-law won't complain about" and if you want something like this, then try this thing I came up with a billion years ago: half pineapple juice, half crème de cacao. shakey, shakey. you can add a little vodka (vanilla vodka if you've got any) or even spiced rum as the base spirit to give it a little bit more balls if you want. think I floated between calling it an ankle warmer and a one night stand over the years. cheap as hell cost wise, think i sold roughly a billion of them when I worked nightclubs, and chicks dig the hell out of them.
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Apr 9, 2015 09:55
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the mai-tai was easily the go-to "girl wants a girly drink to be girly" cocktail that i made probably 100 times a month for that occasion. i have to say that dudes asking for a "manly drink" were always funnier because you could give them loving ANYTHING in a highball glass and they would choke it down after that stipulation. note for casual readers: never made anything i myself would never order on purpose, just definable drinks that grandpa probably drank when nothing else was available Stunning Honky fucked around with this message at 10:18 on Apr 9, 2015 |
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Apr 9, 2015 10:16
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"here you go sir, this is scotch with scotch liqueur. We call it a Rusty Nail, I'll see you about a Bud Light in five minutes"
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Apr 9, 2015 10:17
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"ah yes Satan's Whiskers; gin, vermouth, OJ and Gran Marnier. Oops almost didn't splash some motherfucking Angostura in there" I feel like old drink names were expressly derived from this practice. I love both drinks mentioned so far, btw.
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Apr 9, 2015 10:21
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I was about to say, a properly made rusty nail is the poo poo
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Apr 9, 2015 10:37
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nrr posted:I was about to say, a properly made rusty nail is the poo poo i managed to change the call scotch of a bar because i was definitely the only person drinking a) call scotch and b) drambuie and really, cutty sark? at least it wasn't J&B i guess
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Apr 9, 2015 10:42
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i came form a state where they put the exact date you bought your By The Drink liquor on a tax stamp and when I left, in 2014, the bottle of Drambuie had a 2010 label on it
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Apr 9, 2015 10:43
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We have to squeeze a lemon in the shaker, pour sugar in it as well, sugar the lemon, and then immediately wash the shakers because of the sugar which we rarely have to do. Guess the vodka used. Guess. ....heaven hill. ($1 for employees)
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Apr 9, 2015 11:39
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i have never even heard of that, and we had Aristocrat. Question if you don't mind: charge? Was it five dollars? Six? Tell me it was six.
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Apr 9, 2015 12:26
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Lemon drops and, even worse, sex with an alligators were like $8 drinks when I was managing. gently caress anyone that orders those at a crowded bar, doubly so because they inevitably would order 10+ or multiple rounds of them (or worse, start a domino effect of other customers ordering them)
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Apr 9, 2015 20:35
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89 posted:We have to squeeze a lemon in the shaker, pour sugar in it as well, sugar the lemon, and then immediately wash the shakers because of the sugar which we rarely have to do. Guess the vodka used. Guess. Prep up some simple syrup to negate your sugar shaker washing, and squeeze up enough lemon juice to get you through the nights lemon drops/whatever else requires squeezing lemons into a shaker. Or if you're the kind of place that doesn't give a poo poo, grab a little carton of 'real lemon' (or whatever brand of lemon juice your town sells at stores) and throw it in an empty liquor bottle and put a speed spout on it. A couple of minutes of prep work saves you seemingly forever when you're in the weeds in a high volume bar/club banging out simple drinks.
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Apr 9, 2015 20:46
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Shooting Blanks posted:Lemon drops and, even worse, sex with an alligators were like $8 drinks when I was managing. Oh definitely same. Never had to make Sex With An Alligator because during my tenure we phased out, in order, Bacardi 151, Blue Curaçao, and Midori, basically since they were taking up shelf space that decent booze could inhabit, and seriously, name me somebody that orders drinks with that poo poo that isn't insufferable
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Apr 10, 2015 00:20
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Agreed completely on the blue curaçao and Midori and I can see why you'd want to not carry 151 as well, but 151 has it's moments. My buds back in Sydney used to run a night called Funktrust every Thursday, and invented a thing to help me catch up to them after I finished work and showed up a few hours into the party. It involved an ounce each of 151, black sambucca, and green chartreuse. Set on fire/inhale the fumes/drink the drink style. It was either that or 6 shots of tequila. Done back to back or I'd just shove them all together, put straws in each one and suck them all down at the same time. I kinda both miss being 22 and are thankful as gently caress that I'm not anymore.
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Apr 10, 2015 00:58
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nrr posted:Agreed completely on the blue curaçao and Midori and I can see why you'd want to not carry 151 as well, but 151 has it's moments. My buds back in Sydney used to run a night called Funktrust every Thursday, and invented a thing to help me catch up to them after I finished work and showed up a few hours into the party. It involved an ounce each of 151, black sambucca, and green chartreuse. Set on fire/inhale the fumes/drink the drink style. It was either that or 6 shots of tequila. Done back to back or I'd just shove them all together, put straws in each one and suck them all down at the same time. I use 151 to clean ink stains off the bar top.
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Apr 10, 2015 01:15
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Told you it had it's moments
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Apr 10, 2015 01:22
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Also: breathing fire
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Apr 10, 2015 01:23
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89 posted:We have to squeeze a lemon in the shaker, pour sugar in it as well, sugar the lemon, and then immediately wash the shakers because of the sugar which we rarely have to do. Guess the vodka used. Guess. I really hope you mean "squeeze half lemons" and not like, squeeze slices because EW. Even then, lemon drops are super easy and take seconds more than a highball or draft beer if you bartend two handed.
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Apr 10, 2015 01:39
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Frozen Horse posted:I was at my local dive and a question occurred to me. How many of your workplaces have a bat or other similar implement behind the bar? In or out of view of the customers? Does it get much use? We have a bat next to the cooler door, I don't think most of the staff would even know it existed if not for all the "this guy the other night, blah blah blah, I almost grabbed the bat.." I have pulled it out exactly twice, both times just slamming it on the bar. I don't think I would ever come out from behind the bar with it, it would have to be a really loving gnarly situation. The risk of losing control of it and making a bad situation into an all out deadly one is just too high. 89 posted:We are a speed bar. And honestly, lemon drops are a pain in the rear end to make in such situation. Unfortunately, when the waitresses get off work, that's just about the only shot outside of a Jolly Rancher or Purple Heart they'll order in loads. Watermelon Pucker, strawberry liqueur and orange juice has been hands down my most well received and repeatedly order girly shot. Shooting Blanks posted:gently caress anyone that orders those at a crowded bar, doubly so because they inevitably would order 10+ or multiple rounds of them (or worse, start a domino effect of other customers ordering them) I'm with the lemon drop hate and this is exactly why. It's always an order of like 8 of them and the moment they hit the bar it's "What's that?! I need 15 of those!" Repeat. You could go half a shift without making a single one but the moment that order comes in, that's the rest of your night right there. navyjack posted:I use 151 to clean ink stains off the bar top. Every rookie bartender ever has been like "Holy poo poo, we serve Everclear here?!" "No, we do not. That is Sharpie remover. Don't ever touch that bottle for anything else."
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Apr 10, 2015 09:09
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Dirnok posted:I'm with the lemon drop hate and this is exactly why. It's always an order of like 8 of them and the moment they hit the bar it's "What's that?! I need 15 of those!" Repeat. You could go half a shift without making a single one but the moment that order comes in, that's the rest of your night right there. There are nights when I hate any and all "effort drinks" as I call them. My bar is known for its beer selection and my cocktails, but some nights I'd prefer to just pour a pint and tidy up. That said, having run successful bars, I can honestly say there's nothing better for a bar than shaken shots. Shaking 6 shots only requires 4oz of liqour (canadian amounts, I know you yanks use more but do the math) and saves a bar hundreds of dollars per year. If not more. My signature shot is 2 parts St. Germain Elderflower Liqueur, 1 part Chambord and 1 part Peppermint Schnapps. Shaken hard to maximize profit and tips.
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Apr 15, 2015 10:51
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Holy god that sounds awful. I mean, make your money and all, but sheesh
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Apr 15, 2015 11:08
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"My signature shot is 1 part okra juice, 1 part Malibu, and 2 parts Goldschläger"
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Apr 15, 2015 11:09
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Pickled okra or go home, scrubmooyashi posted:"My signature shot is 1 part okra juice, 1 part Malibu, and 2 parts Goldschläger"
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Apr 15, 2015 11:49
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bloody ghost titty posted:Pickled okra or go home, scrub pickled okra is fantastic and i will hear no ill will spoken of it 
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Apr 15, 2015 12:40
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mooyashi posted:Holy god that sounds awful. I mean, make your money and all, but sheesh 
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Apr 15, 2015 21:13
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SubponticatePoster posted:Yeah St Germain and Chambord would probably be tasty if really drat sweet, but peppermint on top of that? Chicks dig it. It reminds me of cough syrup.
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Apr 15, 2015 22:36
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"Ahem, yes garçon, I'll have the e-cigarette with a Mountain Dew reduction, and this lovely creature *gestures to cat* will have some cat food"
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Apr 15, 2015 22:41
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