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bloody ghost titty posted:YOU GONE GIT TORE UP FROM THE FLOOR UP SONNN ...aqua teen hunger force? No seriously I have no loving clue what you're doing. 
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Mar 28, 2016 20:04
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Bout to make some grenadine gimme a recipie please . I have pomegranate juice and molasses and rosewater
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Mar 28, 2016 22:00
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[quote="Fart Car '97" post= Rump Shaker 1.5 oz Mount Gay Eclipse or Flora Cana 7yr 1 oz Dolin Dry or other nice dry vermouth 1.5 oz Grenadine (the real poo poo, I made this in house) 0.5 oz lime juice Orange Bitters Shake, server over rocks in a rocks glass. Shake, serve over rocks. Shake, serve over [/quote] Nevermind I used the recipe in The Bar Book and just made our other bartender make this for me and it rules. Might dial back the grenadine a little tho? I think mine ended up sweeter than yours because it did indeed include molasses
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Mar 28, 2016 22:46
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silvergoose posted:...aqua teen hunger force? No seriously I have no loving clue what you're doing. You're asking if Navy strength rum tastes good in a daquiri. I am trying to draw you a picture of what the consequences of doing that will be. Also if you live in New York City, I will drink them with you. Beware- Things will get weird.
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Mar 28, 2016 23:32
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Oh man I just had a Jack Rose w that grenadine too and it blew my socks off. What else should I use this poo poo in? I love this
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Mar 29, 2016 00:03
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bloody ghost titty posted:You're asking if Navy strength rum tastes good in a daquiri. I am trying to draw you a picture of what the consequences of doing that will be. Also if you live in New York City, I will drink them with you. I am okay with this picture, then. Drinking one in the evening at home is probably pretty safe! Boston suburb, sorry. Thankfully, liquor stores nearby get pretty good stuff.
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Mar 29, 2016 04:11
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goferchan posted:Nevermind I used the recipe in The Bar Book and just made our other bartender make this for me and it rules. Might dial back the grenadine a little tho? I think mine ended up sweeter than yours because it did indeed include molasses Yeah its very dependent on your grenadine. Like I said I make mine a little lighter w. Less sugar and no molasses so ymmv. I'm glad you like it tho 
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Mar 29, 2016 04:18
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Fart Car '97 posted:Yeah its very dependent on your grenadine. Like I said I make mine a little lighter w. Less sugar and no molasses so ymmv. I'm glad you like it tho I had another one with 1oz grenadine and .75 lime and it was fuckin perfect for my tastes , nice cocktail! I used Flor de Caņa 7yr & Dolin Dry but I'd be excited to experiment with other spirits/fortified wines too.' Definitely some great poo poo going on there-- glad y'all are selling the Camplemousse too!! We've been moving it as well and thankfully I work at a restaurant where they let me give drinks whatever dumb names I want. Other new recent addition: 2oz Pisco .75 cinnamon syrup (2oz shattered cinnamon bark, 4 cups sugar 4 cups water bring it to a boil then let it sit overnight) .75 lime Couple dashes Angostura Muddle an orange wedge with the cinnamon syrup, combine other ingredients, shake, strain over rocks. Would probably be really pretty over crushed ice but I haven't brought a mallet/lewis bag to work yet. Very nice easy-drinking springtime stuff tho edit: PS the recipe I saw for cinnamon syrup (I think the Death and Co book??) reccomended using a muddler to break up the cinnamon sticks but I quickly found that loving miserable and dug out a pair of pliers and broke them up real real quick
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Mar 29, 2016 04:31
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Also started running a Moscow mule thing with saffron-peppercorn infused vodka & Fevertree ginger beer that we've been selling the poo poo out of. Blessed to work in an Indian restaurant where we already have a huge supply of saffron and rosewater and cinnamon sticks and star anise and all that poo poo in the spice room and excited to keep experimenting with those ingredients
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Mar 29, 2016 04:35
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a place I worked at once had saffron and apricot syrup and I went to try and recreate that a few years later for a Comp and I'd never bought saffron in my life and I still haven't because drat that poo poo is pricey apparently
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Mar 29, 2016 04:40
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It's much much better at bulk obviously when you're like using it at a commercial level (but still pricey!) but yeah grocery store prices are absurd
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Mar 29, 2016 04:53
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This is a good thread imo
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Mar 29, 2016 18:24
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Btw I found a much better, catchier name for your rum drink if you can get it past management 
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Mar 29, 2016 21:03
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Is it cool with you if I special it for a little bit? Again, switched out the ratios to 1oz grenadine & .75 lime but I'm in love with it. And of course if you make it down to Asheville NC at any point I'll make you free drinks until you throw up. If you want me to shout-out your name or your bar or whatever that's absolutely cool too, just lmk
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Mar 29, 2016 21:07
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Is there anything you can do with ouzo or sambuca in a cocktail without the anise overpowering everything? Most ouzo cocktail recipes I've seen are more like dangerous stunts than beverages.
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Mar 29, 2016 21:13
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goferchan posted:Is it cool with you if I special it for a little bit? Again, switched out the ratios to 1oz grenadine & .75 lime but I'm in love with it. And of course if you make it down to Asheville at any point I'll make you free drinks until you throw up. If you want me to shout-out your name or your bar or whatever that's absolutely cool too, just lmk Only if you send me a picture of it on the menu/board because my GM decided not to run the drat thing because "the Grenadine wold be too expensive to make" (I yield about 4 cups grenadine from 4 pomegranates which is really good for $8 so wtf). He generally has really awful taste in cocktails, to the point where we are considering having a meeting to talk about letting (cost effective) cocktails be added to the menu via a vote system because lots of good drinks don't go on the menu because of his poo poo taste. To give you an idea he claims he likes cocktails with 'structure, that change flavor as they linger" and he just added a personal cocktail of his design to the menu which is loving 1.5 Voda, .5 lemon and .5 simple syrup topped with Liefman's Fruitesse which is basically cherry sodapop.
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Mar 29, 2016 21:13
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Im really upset that he jerked me around through 3 iterations of the cocktail and then decided not to run it for a bullshit not at all true price reason because the drink is really cost effective, especially considering we get to market it with house made grenadine
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Mar 29, 2016 21:16
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 I'm sorry and I feel your struggle; I worked at my current gig for a year as bartender before our nighttime GM got ousted and her duties were split between myself as bar manager & somebody else as a general dinner/waitstaff manager. It was very frustrating working under somebody who was burnt out to the point that our wine/cocktail menu was destined to remain stagnant and even though it's been challenging it's also been very exciting/motivating to take over all those responsibilities . Absolutely will post a menu pic for you
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Mar 29, 2016 21:53
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Also lol /  at his cocktail example that you mentioned . Idk, hang in there, every restaurant is different but hopefully you can prove your worth and take his job one day
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Mar 29, 2016 21:55
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Fart Car '97 posted:Im really upset that he jerked me around through 3 iterations of the cocktail and then decided not to run it for a bullshit not at all true price reason because the drink is really cost effective, especially considering we get to market it with house made grenadine That is pretty nuts. At most I'd say that's looking like a $3 cocktail, which is a little pricy if you're charging $12, but more than made up for by cheaper cocktails. But it's probably more like $2.50 which is not bad at all. What do you charge usually?
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Mar 30, 2016 05:40
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Fart Car '97 posted:
Here's one for him. (The first one is what I was thinking about, but I guess any of them). http://www.eater.com/drinks/2015/11/20/9616000/brood-stock-broth-cocktails
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Mar 30, 2016 16:15
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Fart Car '97 posted:Only if you send me a picture of it on the menu/board because my GM decided not to run the drat thing because "the Grenadine wold be too expensive to make" (I yield about 4 cups grenadine from 4 pomegranates which is really good for $8 so wtf).  
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Mar 30, 2016 22:14
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I should probably try making it at home, is there any special process to making it, or do you just build it in a cup
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Mar 30, 2016 23:17
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Steve Yun posted:I should probably try making it at home, is there any special process to making it, or do you just build it in a cup Fart Car's drink? Just combine ingredients, shake, strain into rocks glass. I've been garnishing it with a lemon peel which gives it a nice splash of color. Pomegranate seeds might look really cool though edit: as a general rule, anything with citrus in it should probably be shaken to incorporate the ingredients & provide dilution
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Mar 30, 2016 23:19
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Plus texture! Mouthfeel is a big part of a complete drink.
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Mar 31, 2016 00:57
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The Maestro posted:That is pretty nuts. At most I'd say that's looking like a $3 cocktail, which is a little pricy if you're charging $12, but more than made up for by cheaper cocktails. But it's probably more like $2.50 which is not bad at all. What do you charge usually? 12 for that one probably, yeah. Maybe 13.
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Mar 31, 2016 02:02
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God I wish I could charge $13 for poo poo but it's still kinda crazy to me how much stuff sells well at $10-$11 already given that we have entrees that start at like $13 (high end is $24~ or so)
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Mar 31, 2016 03:21
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I got some people to buy 65 dollar shots f grand Marnier 1880 the other night. We have a really varied crowd. Some are on black card expense accounts and couldn't give a flip what anything costs, some are on a budget and come for the 4 dollar happy hour wine and never for anything else.
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Mar 31, 2016 04:28
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I just read this about memorizing cocktails on Reddit:quote:Hey dude, I'm in a similar enough position - I haven't worked behind a bar in a while (last time I did was 4 years ago at a really trashy club), and I needed a nighttime job and Melbourne has some fairly decent cocktail bars, so I applied what I learned from learning Japanese: mnemonic devices.
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Mar 31, 2016 04:51
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Ah yes a last word let me just look that up for you *pulls out comic almanac*
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Mar 31, 2016 05:16
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It's actually an adorable approach to memorising drinks and props to the guy if it works but I'm just envisioning being five deep and having an argument with myself over what colour kryptonite makes superman stronger while people look on in anger
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Mar 31, 2016 05:19
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MC Eating Disorder posted:It's actually an adorable approach to memorising drinks and props to the guy if it works but I'm just envisioning being five deep and having an argument with myself over what colour kryptonite makes superman stronger while people look on in anger lol
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Mar 31, 2016 18:15
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I love Green Lantern, so this was easy; Abin Sur is the alien that crash lands (shake the cocktail) on Earth
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Mar 31, 2016 18:18
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I'm a big fan of 1980's spoof comedy Airplane! so this one's a piece of cake. First thing to remember when making an Aviation is that when the entire crew comes down with food poisoning, the co-pilot, a blow-up doll named "Otto" clearly won't be able to take over and the plane is at risk of crashing (shaking the cocktail)
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Mar 31, 2016 18:28
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I just got a bottle of cynar as a gift. I know it's fairly similar to vermouth, how should I store it and how long should I expect it to last?
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Apr 1, 2016 01:06
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CodfishCartographer posted:I just got a bottle of cynar as a gift. I know it's fairly similar to vermouth, how should I store it and how long should I expect it to last? It's got a low ABV but it's not a fortified wine like vermouth -- you can store it unrefrigerated and it will last forever.
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Apr 1, 2016 01:37
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Here's a nice "intro to Cynar" recipe that I like to make sometimes btw:
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Apr 1, 2016 01:39
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goferchan posted:Here's a nice "intro to Cynar" recipe that I like to make sometimes btw: Ooh thanks for this! I tried it out in a manhattan with 2oz rittenhouse rye, 3/4 sweet vermouth, and 1/2 cynar, and it was drat good. Looking forward to trying out different stuff with it! I hear it tastes pretty delicious when just put with OJ.
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Apr 1, 2016 02:33
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You could probably sub it for Campari in a Negroni or anything else, the flavors are pretty different but it'll still achieve the same effect. That smash recipe is one of my favorites though and that little .5oz of Cynar goes all the way. Credit goes to some random guy on BarNotes who has the first result when you search for "Cynar" (does that even exist anymore btw? It was like Pinterest for cocktails and it ruled)
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Apr 1, 2016 02:36
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Cynar slushies. Trust.
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Apr 1, 2016 03:22
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