Comments for A Companion for the Young Imbiber http://drinkscompanion.wordpress.com Mon, 24 Aug 2009 15:01:53 +0000 http://wordpress.com/ hourly 1 Comment on (( Cocktail Techniques )) by lachy k http://drinkscompanion.wordpress.com/2008/01/13/cocktail-techniques-3/#comment-230 lachy k Mon, 24 Aug 2009 15:01:53 +0000 http://drinkscompanion.wordpress.com/2008/01/13/cocktail-techniques-3/#comment-230 u make some goood points and some bad points. european technique is a joke and i think an self respecting bartender knows it. american stir??? stil yet to s an american stir. if its not premixed on a postmix gun they generaly dont do it. in a tip based culture where u get a tip based on the fact that u giv sum1 a drink rather than earning ur tip for the quality of ur drink they dont worry bout a stir coz in the time u can stir one drink u can make 8 cosmos off the big asss "cocktail" post mix gun, basic economics good to hear the respect for the japanese though, if u have ever seen a trained professional japanese bartender make a cocktail u will understand the pant moistening subtlety they have. one approach u have missed is the fact that a "stired drink" dosnt nessecarily need to be stired. there is nothing wrong with making ur "stired drink" first, trowning in the ice, doing the rest of ur drinks in the meen time and alowing the ice to dilute and chill the drink without the need to stir it. most the time if u take this approach by the time u finish the rest of ur order, by the time u come back to the stired drink it is close to perfection, if not give it quick stir ad its perfection. do me a favour and try it next time ur under the pupm and u will realize the efficiency of this method. dig the site, first time i found it but will deff check it out in the future. and kids, remember,were all just a humble bartender doing wat good bartenders do best. its not all about the drink. " a bartender is the aristocrat of the working class", the ever consumate, all knowing host who can make customers feel at home in someone elses house. Luv my job and the people in the industry im employed in u make some goood points and some bad points. european technique is a joke and i think an self respecting bartender knows it. american stir??? stil yet to s an american stir. if its not premixed on a postmix gun they generaly dont do it. in a tip based culture where u get a tip based on the fact that u giv sum1 a drink rather than earning ur tip for the quality of ur drink they dont worry bout a stir coz in the time u can stir one drink u can make 8 cosmos off the big asss “cocktail” post mix gun, basic economics good to hear the respect for the japanese though, if u have ever seen a trained professional japanese bartender make a cocktail u will understand the pant moistening subtlety they have. one approach u have missed is the fact that a “stired drink” dosnt nessecarily need to be stired. there is nothing wrong with making ur “stired drink” first, trowning in the ice, doing the rest of ur drinks in the meen time and alowing the ice to dilute and chill the drink without the need to stir it. most the time if u take this approach by the time u finish the rest of ur order, by the time u come back to the stired drink it is close to perfection, if not give it quick stir ad its perfection. do me a favour and try it next time ur under the pupm and u will realize the efficiency of this method.
dig the site, first time i found it but will deff check it out in the future.
and kids, remember,were all just a humble bartender doing wat good bartenders do best. its not all about the drink. ” a bartender is the aristocrat of the working class”, the ever consumate, all knowing host who can make customers feel at home in someone elses house. Luv my job and the people in the industry im employed in

]]> Comment on (( Cocktail Techniques )) by Egg usage in Cocktails « Boredom Breeds Beauty http://drinkscompanion.wordpress.com/2007/08/08/cocktails-technique/#comment-216 Egg usage in Cocktails « Boredom Breeds Beauty Sun, 05 Jul 2009 16:34:21 +0000 http://drinkscompanion.wordpress.com/2007/08/08/cocktails-technique/#comment-216 [...] article on the topic can be found here and here. Possibly related posts: (automatically generated)Egg-White Supremacy(( Cocktail Techniques [...] [...] article on the topic can be found here and here. Possibly related posts: (automatically generated)Egg-White Supremacy(( Cocktail Techniques [...]

]]> Comment on (( Bitters and Tinctures )) by Kyle http://drinkscompanion.wordpress.com/2007/08/15/bitters-and-tinctures/#comment-211 Kyle Mon, 15 Jun 2009 21:50:48 +0000 http://drinkscompanion.wordpress.com/2007/08/15/bitters-and-tinctures/#comment-211 How long did you let your tinctures macerate? I've seen recipes call for anywhere from a few weeks to two months. How long did you let your tinctures macerate? I’ve seen recipes call for anywhere from a few weeks to two months.

]]> Comment on Falling Off The Radar by Josh @ Best Tempe Bars http://drinkscompanion.wordpress.com/2008/05/04/falling-off-the-radar/#comment-191 Josh @ Best Tempe Bars Thu, 06 Nov 2008 11:21:34 +0000 http://drinkscompanion.wordpress.com/?p=39#comment-191 You have a very very nice blog. I see that you're a true connoisseur with an attention to detail. I happen to agree with you that were in the midst of a second great awakening in the cocktail bar genre. Nice website! Josh You have a very very nice blog. I see that you’re a true connoisseur with an attention to detail. I happen to agree with you that were in the midst of a second great awakening in the cocktail bar genre. Nice website!

Josh

]]> Comment on (( Cocktail Techniques )) by Rick http://drinkscompanion.wordpress.com/2008/01/13/cocktail-techniques-3/#comment-189 Rick Fri, 12 Sep 2008 17:09:57 +0000 http://drinkscompanion.wordpress.com/2008/01/13/cocktail-techniques-3/#comment-189 Great post; I love the level of detail on stirring technique. I would wager lots of us use the Japanese technique and simply didn't know it was called that. It is delicately quiet and chills the drink fairly quickly too. Great post; I love the level of detail on stirring technique. I would wager lots of us use the Japanese technique and simply didn’t know it was called that. It is delicately quiet and chills the drink fairly quickly too.

]]> Comment on (( Cocktail Techniques )) by Bnetfdgsjieoc http://drinkscompanion.wordpress.com/2007/08/08/cocktails-technique/#comment-188 Bnetfdgsjieoc Sun, 07 Sep 2008 16:19:03 +0000 http://drinkscompanion.wordpress.com/2007/08/08/cocktails-technique/#comment-188 rock shox judy repair <a href="http//bnetsearch.com/search.php?q=save+the+last+dance+for+me+michael+buble" rel="nofollow">meet the beatles album </a> bulkhead doors for trailers rock shox judy repair meet the beatles album bulkhead doors for trailers

]]> Comment on (( Cocktail Techniques and Spirits )) by Hundanox http://drinkscompanion.wordpress.com/2007/09/04/cocktail-techniques-and-spirits/#comment-187 Hundanox Sun, 03 Aug 2008 17:49:09 +0000 http://drinkscompanion.wordpress.com/2007/09/04/cocktail-techniques-and-spirits/#comment-187 Very nice!! Very nice!!

]]> Comment on (( Bitters and Tinctures )) by Married …with dinner » Blog Archive » DOTW: Cucumber Sour http://drinkscompanion.wordpress.com/2007/08/15/bitters-and-tinctures/#comment-186 Married …with dinner » Blog Archive » DOTW: Cucumber Sour Thu, 31 Jul 2008 18:02:49 +0000 http://drinkscompanion.wordpress.com/2007/08/15/bitters-and-tinctures/#comment-186 [...] Charlotte uses lavender bitters created by a London friend. If you don’t feel up to concocting your own, Fee Brothers’ grapefruit bitters are a complementary [...] [...] Charlotte uses lavender bitters created by a London friend. If you don’t feel up to concocting your own, Fee Brothers’ grapefruit bitters are a complementary [...]

]]> Comment on (( Cocktail Techniques )) by erik_flannestad http://drinkscompanion.wordpress.com/2007/08/14/cocktail-techniques/#comment-185 erik_flannestad Fri, 11 Jul 2008 16:40:18 +0000 http://drinkscompanion.wordpress.com/2007/08/14/cocktail-techniques/#comment-185 Oooo! By accident I discovered an even better combo than an unweighted 18 and a weighted 28! Weighted 28 and the bottom tin from this stainless 2 piece shaker! <a href="http://www.barsupplies.com/piece-shaker-p-204.html" rel="nofollow">2 Piece Shaker</a> It sez 18oz, but it is slightly larger. More headroom to get that ice moving! Oooo! By accident I discovered an even better combo than an unweighted 18 and a weighted 28!

Weighted 28 and the bottom tin from this stainless 2 piece shaker!

2 Piece Shaker

It sez 18oz, but it is slightly larger.

More headroom to get that ice moving!

]]> Comment on (( Cocktail Techniques )) by erik_flannestad http://drinkscompanion.wordpress.com/2007/08/14/cocktail-techniques/#comment-184 erik_flannestad Thu, 19 Jun 2008 18:10:54 +0000 http://drinkscompanion.wordpress.com/2007/08/14/cocktail-techniques/#comment-184 While I still remain skeptical of the value of the so-called hard shake, after a several months of cocktails, I am in complete agreement with your preference for shaking large ice with an unweighted 18 and weighted 28. While I still remain skeptical of the value of the so-called hard shake, after a several months of cocktails, I am in complete agreement with your preference for shaking large ice with an unweighted 18 and weighted 28.

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