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Welcome back, thread and inhabitants. What would it take for you to actually permanently cut off a regular for their own good? Have any of you done so?
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Aug 8, 2012 16:09
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Nth Doctor posted:Am I a loving weirdo for drinking the Old Fashioned? Well over half the time, the bartender looks at me like I grew a second head. Around a third of they time, they lack either bitters or sugar. Clearly, you are not in Wisconsin. It's the regional drink it seems. I had been scouring the city for someone who had even heard of one and then I moved here and ordered one and got asked back "whiskey, brandy? Do you want it sweet or sour?" Daric posted:James, can we try to get a list together of all the bartenders that post in these threads and what types of venues they're working in? Frozen Horse - Research chemist & distiller of bathtub gin My fallback plan is to start making molecular-gastronomy apertifs although the paperwork is awful and it will involve being hosed by the spare dick that distributors aren't using on their customers.
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Aug 11, 2012 03:28
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Sondheim posted:What's your guilty-pleasure girly mixed drink? Everyone has one. Does the sidecar count?
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Aug 12, 2012 01:09
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Attn GMs: Hire older bartenders; I don't trust anybody younger than me to fix anything more complicated than a gin and tonic, and they'll probably gently caress up the gin:tonic:ice ratio. Now where's my goddamn manhattan? 
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Aug 14, 2012 04:27
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If you see a drink on a rather short drink list, is it reasonable to double-take when presented with baffling ignorance about how to make it? Let me set the scenario from last evening: glances over the drinks menu at a tex-mex place... hmm, they've got caipirinhas listed on the menu as 'made from Brazilian rum, lime, and sugar on the rocks'. Sounds tasty. "Can I take your drink order?" "Yes, I'd like a Caipirinha."...  "I'm sorry sir, we're out of the muddled strawberries." "That's fascinating, but what does it have to do with my drink order?" "They go in the caipirinha, it wouldn't be the same without them." "I've never heard of putting that in one." "I could see if they can make you one without them."
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Aug 26, 2012 15:22
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Shooting Blanks posted:That's when you order a beer. I should have done that but I was too busy being stunned with an IRL on my face. Not as bad as the time I ordered a Rob Roy and got a Roy Rodgers, though.
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Aug 29, 2012 08:14
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Hoops posted:You people that drink Campari are just biological mutations, my good god. Some of us drink it on the rocks, none of this negroni business. As for DJs, any tips on getting booked? (aside from not sucking)
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Sep 10, 2012 04:59
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nrr posted:Smoke and Mirrors: Did I already post about the tequilasicle experiment?
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Sep 13, 2012 06:43
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nrr posted:Once again, smoke and mirrors, and a big, beautiful honeypot to catch all those dumbasses who think they're cool as poo poo for throwing money around. If you really enjoy your good quality scotch/cognac that costs a grand + a bottle, then you'll drink it with your friends on your yacht, or in your jet. Not at some lovely bar, trying to impress kids in between Katy Perry songs. This is all beautiful truth like a diamond bullet to the forehead. I am really a fan of the existence of these ultra-premium cognacs and blended scotches. They keep the noveau-riches assholes from running up the price on stuff like armagnac or calvados.
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Sep 14, 2012 16:59
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There's this liquid handling robot that we've got in the lab. It's essentially a set of syringes, racks and an XYZ-axis robot arm that's all (badly) computer-controlled. With one of the racks replaced with a vortex-mixer and some reprogramming, it could make a martini. But, the price for microliter accuracy on the vermouth is that it will be slower than any human bartender. On the other hand, if you are doing some sort of combinatorial molecular gastronomy project and need a 96-well plate of different variations on a manhattan to have people taste and rate in search of the perfect cocktail, it's your robot. Just hit the go button as you're leaving after closing and it can have a couple hundred variations ready to be thrown on some ice by opening. When it misbehaves on the research project, I threaten it with being sold to a local bar. There's the other aspect of this, a bartender doesn't have a start-up cost in the tens to hundreds of thousands of dollars. Just the software upgrade for this robot was $2K.
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Sep 20, 2012 01:54
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MisterOblivious posted:You've gotta admit though, temperature-controlled single-glass pump-the-bottle-with-argon wine dispensers are cool as hell. That is drat sexy and is something I've been wanting to get a tank of argon, a regulator, a needle, and a cannula and do at home (except for the blue/UV lights, those will do nasty photochemical aging (AKA why beer in clear glass bottles goes skunky quickly) to beverages). It's the same approach as what we do to transfer solutions that do things like catch on fire when exposed to air. Set the regulator (usually also with a bubbler for pressure relief) to a couple of PSI, attach the needle to it, and jam that through the cork. Now, take the cannula (a double-ended needle), and jam it through the cork too. Argon is flowing through the whole thing so no air can get in. When you are doing this with chemicals, you'd push the other end of the cannula through the cork of the flask that you want stuff to go into, but for now, just think of it being pointed into the glass you want to fill. When the first end of the cannula is pushed in further so that it's below the surface of the wine, the argon pressure will build up in the bottle until it pushes the wine through the cannula into the glass. Reverse the above steps when you've poured the desired amount. And that is how to pour wine without taking the cork out.
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Sep 20, 2012 16:39
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I had been hoping it was a Jamesons manhattan garnished with a cornichon.
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Oct 15, 2012 17:28
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A good investment if you can get them to fruit out of season, I suppose.
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Dec 3, 2012 06:59
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So, drink ingredients... I've heard of many strange things, and drank some of them, but never whaleskin-infused whisky. Can any of you top that, or suggest what to mix it with? 
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Dec 9, 2012 21:22
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You could use Kahlua instead and end up with a chili infused White Russian. Garnish with a shaving of unsweetened baking chocolate.
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Dec 15, 2012 22:01
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Bacteria love diluted sugar, but they shrivel and die in concentrated sugar. This is why honey will only rarely go bad. The concentration required to achieve this may or may not be reached in your sugar-filled wounds.
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Dec 16, 2012 22:50
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All are cyanoacrylate esters that polymerize when exposed to traces of water. However, superglue is usually ethyl cyanoacrylate whilst the last bottle of FDA-approved wound-glue that I looked at had octyl cyanoacrylate. The longer alkyl chain makes less of it dissolve into the bloodstream during polymerization and slows the polymerization rate, making it heat up less. Both of these are good things. I also agree with sheep-goats that putting superglue over a wound that hasn't been cleaned out well is an excellent way to end up with an infection. Fortunately, you've got a source of flowing water, towels, alcohol for disinfection after washing (finally, a use for Absolut!), and lime and salt if you're into scarification rituals.
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Dec 18, 2012 18:47
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MC Eating Disorder posted:You know you're my dude and that I only give you poo poo because I want to get in on our tradition of hazing new bartenders before I become (hopefully) the new bartender, btw I wish I'd seen you jump the bar tonight, in spite of the obviously hosed circumstances that were responsible for you doing so Go on... 
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Jan 5, 2013 23:04
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Dirnok posted:So if you read that underlined part like I do, we are obligated, by law, to handle poo poo. If we are capable of breaking it up, we break it up (and in my midwest college bar, we're almost always capable). If not or we're not interested in putting hands on some 6'7" linebacker looking son of a bitch, we call the cops. But, our response time is like 5 minutes. I imagine things are very different if you don't have cops already nearby and I have no idea how to go about dealing with poo poo in such circumstances. It doesn't even need to be within the bar itself. My former neighbourhood bar in my former neighbourhood got its license pulled over the number of shootings taking place in its parking lot. Aside from that, it was a nice place.
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Jan 10, 2013 03:30
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navyjack posted:Irish cream instead of milk or cream makes it a Blond Russian. Something for the vegans: Cocoanut milk makes it a Cuban Missile Crisis. Soy milk makes it a Great Leap Forward (not recommended). Rice milk makes it a Ho Chi Minh (nice as an apertif version). Almond milk makes it a Refusenik.
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Jan 19, 2013 18:31
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Ingredients looking for recipes: Tamarind paste. Any ideas?
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Jan 25, 2013 07:38
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FISHMANPET posted:Also, first time I drank (legally) at a bar I ordered an Appletini because I'm a huge girl and really liked scrubs, and this women at the bar gives me this look and says "Really?" This is the correct response. Go try a Calvados sour (do not use sour mix) and become enlightened.
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Feb 8, 2013 05:28
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22 Eargesplitten posted:No experience with that sort of thing, 6'2", 190, occasional gym body. I have taken a bunch of conflict resolution courses, but my entire work experience is manual labor / contracting. How good are you at spotting fake IDs? Security's other important job is keeping the place from losing its license.
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May 1, 2013 15:14
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PT6A posted:Mojitos are getting this same treatment and it infuriates me. You put mint in the drink, that does not make it a mojito. Things have names for a reason, damnit! This has made me have a thought: are there juleps besides mint juleps? If so, what?
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Jul 3, 2013 18:00
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Sheep-Goats posted:So how many of you work in a place that had a Trayvon Martini requested this weekend?  Is it garnished with skittles?
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Jul 15, 2013 01:02
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Well, that's about the slowest, least efficient way to do automated mixing and dispensing of liquids. Pretty robots, though.
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Aug 1, 2013 23:22
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Sheep-Goats posted:I worked for a place in NYC that would ruthlessly double and triple ring on large group tabs. The owner/manager would be by the server POS telling the wait staff that if they didn't find a way to "kill" the tab (take it to whatever the customer had allowed the preauth for -- 5k or 10k often) he was going to fire people. There was also a grat on these so there was less resistance than you'd think. How many disputed charges does it take before a bar gets to experience the joy of having to be cash-only because VISA dropped them?
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Aug 16, 2013 04:15
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Shooting Blanks posted:Craft of the Cocktail is good, you should also look at Gary Regan's Joy of Mixology. I've got American Bar on my shelf and it's got a ton of good recipes in the front half of the book with a summary of the history and characteristics of different spirits in the second half. Several of the recipes do seem to vary from what is usual for that drink in minor ways. This may be an artifact of the translation, I should get a copy in the original German.
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Oct 8, 2013 15:43
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PT6A posted:If I order a pint, I expect to receive a proper pint, or be told that pints are not served at that bar, in which case I'll have a "glass of draft", which ironically is much larger than would receive when order a glass in a place that serves proper pints. Would it kill us to finally go metric? It's not like it would be the first time I've been drinking out of a beaker.
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Oct 10, 2013 15:41
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All of your regulars that call themselves hardcore need to stop. That is, unless they physically can't leave the building for eight months. The scene in Antarctica is a bit different. In a similar vein, here's a recipe for South-pole sangria.
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Oct 27, 2013 00:55
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Coco13 posted:
Additional suggestion along those lines: become the Maduro for the non-smoker. Comedy option: offer a goon discount.
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Nov 2, 2013 23:31
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blowingupcasinos posted:
I mean that Maduro has a great range of spirits, bartenders who won't blink when asked for a calvados sour, and a more grown-up vibe than (for example) Natt Spil. If they bring in a DJ, they'll be playing downtempo that's good to chillax to and energizes the place to a higher level than, say, Graze, but isn't full-club like Merchant. I really love Maduro, but I don't smoke and don't like coming home smelling like an ashtray.
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Nov 6, 2013 15:28
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Any ideas for things to do with Suktinis besides a shotglass and a grimace? I had bought it because of the interesting bottle shape and a desire to support my local Lithuanian liquor store. On getting it home, I've discovered that it's got a taste like some blend of gin, Drambuie, and bitters.
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Nov 18, 2013 16:58
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Masonity posted:Yeah. Can't beat the good old "Not so much ice, I don't want my drink watered down!" I have sometimes asked for less ice and I feel no shame in wanting room for more mixer. When I order a gin & tonic, I hope to receive a gin & tonic, not gin on ice with a couple drops of tonic. Old Man Pants posted:To card talk: for a tab over $300 we require a fingerprint and copy of ID, for tabs of $2K we require a video statement. I was about to scoff and then remembered where you work(ed?). Have you ever had to play a video statement to the CC company? What about having one subpoenaed to prove that someone was at a place during a time?
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Mar 5, 2014 17:05
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Gropes posted:I'm trying to come up with a new cocktail for our summer menu. What are some rum cocktails you guys enjoy during the hotter season? As of now I'm thinking of using Zaya rum and making a mango cordial since they're in season here but want some inspiration to fill the blanks. How about bumbo?
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Jun 9, 2014 15:19
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Paging forums poster James Woods, I hope that Dave Lawrence isn't just a pen name: http://blog.sfgate.com/stew/2014/07/15/beloved-bartender-killed-in-motorcycle-crash/
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Jul 16, 2014 19:49
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Vegetable Melange posted:It's almost as if their business model reflects
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Jul 24, 2014 19:52
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Hey, if the hipsters insist on loving themselves, who am I to not profit from it?
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Jul 24, 2014 22:50
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MAKE NO BABBYS posted:Take good leaves, spank them in the palm of hand, drop into glass, build drink, garnish with tip of the sprig and a lime wheel. Tearing or breaking the leaves releases chlorophyll. Chlorophyll in drinks is bad. Chlorophyll has no effect aside from a green color. It's the various polyphenols and their oxidation products (similar to the ones that make cut apples go brown) that you should be griping about.
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Jul 30, 2014 03:22
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| # ¿ Apr 29, 2024 10:25 |
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Well, when you serve a double scotch on the rocks to my quite intoxicated rear end without telling me it's five minutes to closing, don't be surprised if I'm halfway home before I realize that I left with your glass. Made for a much nicer walk, though. On the other hand, it's basically expected that your firstborn is to be used as collateral for a copper mug in this town.
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Oct 13, 2014 20:19
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