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 You can also put down a Benjamin for unlimited misspelled supermarket beer
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Oct 26, 2016 17:30
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I hope you get to keep the loving bucket
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Oct 26, 2016 17:31
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I'm no bartender so correct me if I'm wrong but isn't it a bad idea to challenge someone to get their money's worth in an all you can drink offer of cheap beer? Like you're daring them to get sloppy drunk?
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Oct 26, 2016 17:42
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At 100/person you are making an immense amount of money either way, even if this is a hotel in DC where a bottle of Coors is probably like $7
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Oct 26, 2016 18:07
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goferchan posted:At 100/person you are making an immense amount of money either way, even if this is a hotel in DC where a bottle of Coors is probably like $7 Imagining trying to drink 15 budweisers to get your money's worth, lol
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Oct 26, 2016 20:53
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Steve Yun posted:Imagining trying to drink 15 budweisers to get your money's worth, lol Maybe the benjamin features a $100 pay toilet.
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Oct 27, 2016 02:11
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Trump doesn't drink, but he became a master mixologist thanks to those videos with Monsieur Cokedrip.
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Oct 27, 2016 02:51
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Man those videos should be in the OP as a how not to
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Oct 27, 2016 03:31
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There are typos on both of those menus. Shameful.
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Oct 27, 2016 22:32
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bloody ghost titty posted:There are typos on both of those menus. Shameful. ...Or are there? Nothing maximizes profits like Santory brand whiskey!
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Oct 28, 2016 03:04
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goferchan posted:We just put a Lion's Tail on the menu at work and I'm really digging it; extremely simple but tasty fall flavors. We're basically doing a daiquiri build with 1.5oz bourbon, .75 lime, .5 simple, .25 allspice dram, and a couple dashes of angostura. Apparently it's a classic but it's one I had never previously heard of I just got around to making this and holy poo poo it's delicious. I might have a new favorite drink.
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Oct 28, 2016 04:03
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Molten Llama posted:...Or are there? Nothing maximizes profits like Santory brand whiskey! For a reluxing tame, always mike it Santory tome.
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Oct 28, 2016 04:36
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Halloween Jack posted:For a reluxing tame, always mike it Santory tome. You have made my day, thank you.
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Oct 28, 2016 18:41
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I have campari but no red vermouth. What should I do?
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Oct 29, 2016 02:30
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Do you have Bianco vermouth? Also makes a nice negroni. Jungle Bird? Girabaldi? 1 1/2 ounces Campari 3 1/2 ounces fresh orange juice prosecco, to top With Soda? Put it in beer for a Camparty? Mix 50:50 with Fernet and drink it on the rocks, Ferrari.
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Oct 29, 2016 03:57
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Old Pal, Jungle Bird, Apparent Sour if you have the fresh rosemary, or a jigger of Campari in your beer.
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Oct 29, 2016 03:58
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shots of campari or campari and soda are real good drinking to me .
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Oct 29, 2016 04:12
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Can someone give me some good suggestions of cocktail bars in SF?
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Oct 29, 2016 22:26
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Are there any things to watch out for when making a large batch of French 75s? I have to get through election night somehow.
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Oct 30, 2016 03:34
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I would imagine add rhe champaign right before serving to avoid it going flat but I have never made french 75s
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Oct 30, 2016 05:12
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22 Eargesplitten posted:Are there any things to watch out for when making a large batch of French 75s? The floor.
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Oct 30, 2016 16:25
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In regards to the suggstions about what to do with campari when out of red vermouth, last night I found that the Old Pal is indeed an acceptable substitute for a boulvardier.
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Oct 30, 2016 17:15
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nerdz posted:Can someone give me some good suggestions of cocktail bars in SF? I was passing through a couple weeks ago and only had one night to go out so I decided to check out Smugglers Cove. It's purely a tiki bar but was voted best cocktail bar in the country at Tales of the Cocktail this year. It was a Wednesday night and still packed, so I imagine there would be a line outside on weekends, but it's worth it. Drinks were fantastic, atmosphere fully immersive and the bartender was super down to earth and fun to chat with. It completely rekindled my tropical interest and I spent like $200 on tiki poo poo when I got home.
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Oct 30, 2016 19:36
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Halloween Jack posted:The floor. 
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Oct 30, 2016 19:42
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22 Eargesplitten posted:Are there any things to watch out for when making a large batch of French 75s? I have to get through election night somehow. The next morning.
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Oct 31, 2016 19:58
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I'm interviewing at Jack Rose, which has the largest whiskey collection in the western hemisphere, this week and is regarded as one of the best liquor/cocktail bars in the city, and got my first private bartending gig lined up next week, and will still be at Columbia Room during the whole thing . Life is good in the cocktail bar world amigos 
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Nov 1, 2016 05:22
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Fart Car '97 posted:I'm interviewing at Jack Rose, which has the largest whiskey collection in the western hemisphere, this week and is regarded as one of the best liquor/cocktail bars in the city, and got my first private bartending gig lined up next week, and will still be at Columbia Room during the whole thing . Life is good in the cocktail bar world amigos I still don't believe you about this 1:1 martini.
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Nov 3, 2016 05:39
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I can neither sleep nor decide on a punch for Thanksgiving. Please advise on the latter while I drain this hot buttered rum to address the former. TIA.
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Nov 3, 2016 07:26
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Butch Cassidy posted:I can neither sleep nor decide on a punch for Thanksgiving. Please advise on the latter while I drain this hot buttered rum to address the former. TIA. I really like Jeffrey Morgenthaler's Flannel Shirt as a punch. http://punchdrink.com/recipes/flannel-shirt/ 1 3/4 ounces Scotch 1 1/2 ounces apple cider 1/2 ounce Averna 1/4 ounce lemon juice 1 teaspoon demerara syrup (2:1, demerara sugar:water) 1/2 teaspoon St. Elizabeth Allspice Dram 2 dashes Angostura bitters Garnish: orange peel
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Nov 3, 2016 08:22
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Two Worlds posted:I still don't believe you about this 1:1 martini. I too had an unkind heart full of doubt. Then I did as instructed and combined 2oz each Plymouth gin and Dolin Dry with a dash of orange bitters, stirred dilligently and imbibed. It is a revelation. Gone are the days of "martini" meaning three ounces of cold vodka or gin. It's an actual, real Cocktail. It's amazing.
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Nov 3, 2016 08:22
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I got the gig, feels good manTwo Worlds posted:I still don't believe you about this 1:1 martini. Have u considered drinking one
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Nov 3, 2016 16:17
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gently caress yeah, good for you dude.
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Nov 3, 2016 17:00
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Fart Car '97 posted:I got the gig, feels good man I've considered it.
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Nov 5, 2016 00:44
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Had a paper plane yesterday. God that's good. Sort of want aperol and amaro now  Also what can one do with spiced rhum other than rhum and coke? I have a few bottles I'd like to put to good use KingColliwog fucked around with this message at 14:20 on Nov 6, 2016 |
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Nov 6, 2016 14:18
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Fart Car '97 posted:I got the gig, feels good man Congrats and also what are you gonna set your bribe prices at because gatDAMN son congrats!!!!! Also come hang out in the D.C. Goon slack channel with us!!!
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Nov 8, 2016 02:41
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I just tried a 1:1 martini with orange bitters, and I think I'm a fan. I misremembered the suggestion and got Dolin Blanc instead of Dolin Dry, but I like a little sweetness in a cocktail anyway, and apparently pre-prohibition martinis included simple syrup, so I feel completely justified.
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Nov 8, 2016 04:31
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Toast Museum posted:apparently pre-prohibition martinis included simple syrup, so I feel completely justified. What. I'm not doubting you but this is genuinely the first time I've heard this. It seems like a pre-prohibition thing, but I never even considered simple syrup because I'd think it would totally wreck the balance. I know a Martinez has sweet vermouth though? So many Martinis to try, so little booze available.
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Nov 8, 2016 11:34
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syntaxfunction posted:What. I'm not doubting you but this is genuinely the first time I've heard this. It seems like a pre-prohibition thing, but I never even considered simple syrup because I'd think it would totally wreck the balance. I know a Martinez has sweet vermouth though? It was news to me too. David Wondrich posted:Originally—before Prohibition, anyway (the drink probably dates to the 1870s, but nobody's really sure; it's a debate we're happy to stay out of)—it went something like this: two parts, or even one part, gin to one part red vermouth (the sweet kind), with an extra dash of sugar syrup and maybe some orange bitters. Garnish: twist of lemon peel. The dry martini—dry, white vermouth and no syrup—was a critter of the Gilded Age, coming in around 1900.
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Nov 8, 2016 13:40
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KingColliwog posted:Also what can one do with spiced rhum other than rhum and coke? I have a few bottles I'd like to put to good use Hot buttered rum, goes well with cider, fortify mulled wine.
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Nov 8, 2016 15:42
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KingColliwog posted:Had a paper plane yesterday. God that's good. Sort of want aperol and amaro now one of my coworkers made a brown butter washed rum at home and brought some in for me to taste and it was incredibly good , i'll ask him about the recipe when i see him tomorrow. really wanna figure out some kind of coffee brunch cocktail with it
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Nov 8, 2016 16:06
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