Beers in the Shower

Update

2010-10-22T14:01:00.000-07:00

Sorry if I've been MIA as of late, so here's the skinny.

The lappy died again and so did my iPhone so I've been living in a backwater state of technilogical stupor ( think like the Appalachias of the interweb ). I got screwed over by a wine bar and have thankfully landed at another great little cocktail bar, so hopefully soon I'll be remedying all of my issues before the end of the year.

Monday the 25th of October is marking Vessels 4th anniversary and its gonna be a party with all the bartenders that have worked there behind the bar on the same evening running a menu with a special cocktail for the night. Jamie Boudreau, Jim Romdall, Andrew Bohrer, Zane Harris, Anu Apte, Keith Waldbauer, Michael Bertrand, and myself would love to see you. Here is my drink (picture to come soon)

Peychaud Flip
1 oz Peychaud's Bitters
.5 oz Plymouth Gin
.5 oz Cherry brandy
.75 Lemon
.25 Agave
Whole egg
Smacked mint on top

MxMo XLX : Brown, Bitter, and Stirred

2010-08-31T05:00:00.000-07:00

This month Mixology Monday is hosted by the wonderful Lindsey Johnson from Lush Life Productions. I am going to take a bit of liberty and allow that swizzling is a type of stirring. If you got a problem with it you are tough outta luck, cause Bitter Black Buck don't take no guff from no one.

Bitter Black Buck

2 oz. Cruzan Blackstrap Rum

1/2 oz Angostura bitters

1/2 oz Lime Juice

1/2 oz Demarara syrup

Ginger beer to top, The spicier the better

Nutmeg

Crushed Ice

Add ingredients except ginger beer into a tall glass and fill with crushed ice, stir, add more ice, stir, top with ginger beer, stir, top with ice, grate nutmeg on top.

Je voulais hier

2010-08-12T18:45:00.000-07:00

1.5 oz Cognac

.5 oz Amaro Ninino

.5 Swedish Punch

.25 Green Chartreuse

.25 rich simple

Heavy lemon oils zest.

Papa Dolce Vida

2010-08-12T15:12:00.000-07:00

Partook in TDN and threw this in the Zaya mix.

2 oz. Zaya

3/4 oz Grapefruit

1/2 oz Lime

1/4 oz rich Demarara

3 dashes Mole bitters

Violet Fizz

2010-08-08T18:19:00.000-07:00

Egg Whites, Equal parts creme de violet, dolin blanc, lillet blanc, & lemon juice. emulsify, shake, strain and top with soda.

Frozen Banana Recipe.

2010-08-05T02:36:00.000-07:00

So my chef asked me to make him a drink after work, but with unusual flavors and not too strong.

I decided to throw some random things together and it actually worked on the first try.

1.5 oz Xante

.5 oz Licor 43

.5 oz Creme de Cacao

1 oz heavy cream

I'm gonna put a bunch of recipes up in August.

2010-08-01T12:27:00.000-07:00

Blackstrap Sour

2 oz Cruzan Blackstrap Rum

1 oz Lime

1 oz Demerara 2-1 simple

1 Egg White

Agnostura Bitters on top

Mailbag!

2010-07-26T00:15:00.000-07:00

Playboy's Top 10 bars in America.

Hey Kevin,
Longtime no see! Hope Vessel is treating you well.

This is a little random, but I thought of you...
King's was just named one of the "Best Bars in America" by Playboy magazine and instead of sending out a press clip, I'd like to humbly submit the attached cover for the beersintheshower readership. Who knew Mike Leifur could be so...well...pretty?

I can now say I've served drinks to someone who was on the cover of Playboy.

Coining a Phrase.

2010-07-17T11:39:00.000-07:00

Fernetworking.

Defined: When working at a bar and someone whom you have never met, but seems to be in the industry, I.E., they are in a ninja suit (black shirt & black pants) comes in at the end of the night and the first thing they order is a shot of Fernet, you take a shot of Fernet with said person.

This is Fernetworking. You will become friends, you will understand each other, you will have a repeat customer, and you will visit their bar.

Declaration of Gindependence.

2010-07-05T06:36:00.000-07:00

Huge thanks to Hendrick's, Jon Santer, Zane and Anu for hosting a great party. Here is a shot of Murray Stenson signing.

Rainier comes from here.

2010-06-26T04:04:00.000-07:00

Str8 from Wiki.

Rainier Brewing Company (1884 – 1999) was a Seattle, Washington, company that brewed Rainier Beer, a popular brand in the Pacific Northwest of the United States. Although Rainier was founded in 1884, the Seattle site had been brewing beer since 1878. While the beer enjoys near iconic status, it is no longer brewed in Seattle, nor is the company owned locally. In the late 1990s, the company was sold to Stroh's, then to Pabst Brewing Company, though Miller contract brews most of Pabst's beers. The brewery was closed by Pabst in 1999 and sold.

Although beer is no longer brewed there, the brewery itself is still a fixture in the south end of town, adjacent to I-5 just north of the Spokane Street Viaduct. The plant is now used by Tully's Coffee to roast beans. The trademark red neon "R" that sat atop the building has been replaced with a green "T" for the new occupant. The neon "R" is now in the collection of Seattle's Museum of History and Industry. When Seattle TV and radio stations provide traffic reports for I-5, the stretch of freeway there is known as "The Brewery," as in "traffic is heavy at the Brewery." ^{[citation needed]}

[edit]History

Rainier Beer atop Mt. Si

Rainier Beer and the brewery date back to 1884, when Edward Sweeney established the Claussen-Sweeney Brewing Company in the Georgetown neighborhood of Seattle. In 1893, Sweeney's company merged with two other breweries; the new company became known as the Seattle Brewing and Malting Company. Originally, all three of the breweries were operated by this company, but it was the Claussen-Sweeney brewery which would remain in operation until 1999 and become a Seattle landmark.

Alcoholic beverages were outlawed in Washington state in 1916^[1] and the Rainier brand was sold to a San Francisco, California company. Four years later, alcoholic beverages were outlawed nationwide. Following the repeal of prohibition, the brewery was purchased by Lethbridge, Alberta brewers Fritz and Emil Sick, who then repurchased the Rainier brand and began brewing Rainier in 1935. The brewery went through several names, such as Sick's Seattle Brewing and Malting and Sicks Rainier Brewing Company, during the 1935–1977 period.

1907 Rainier Beer advertisement

After Rainier Brewing Company resumed producing "Rainier Beer" after the end of Prohibition and its advertisements became ubiquitous in the Seattle-Tacoma area, a rumor began circulating that the brewery's owner, Emil Sick, had bribed a Washington state committee with free beer to name the local mountain "Rainier". This, however, is an urban legend and can still be heard today among Tacoma residents who preferred the alternate name of "Mount Tahoma".^[2] Sick did, however, purchase the local baseball team and named them the Seattle Rainiers for this purpose.^[3]

Sick's also brewed Rainier at a branch brewery in Spokane. The Spokane brewery closed in 1962.

From 1952 to 1964, Rainier came packaged in a series of decorative beer cans known as the Rainier Jubilee Series. First in the series were a set of Christmas cans marketed in late 1952 and again in late 1953; these cans are rare and highly collectible today. The Christmas cans proved such a success that Rainier's use of decorative Jubilee Series cans continued for over a decade, with literally thousands of different designs. Most of these are not as rare and collectible as the Christmas cans, but the "reindeer" cans (which were sold only in Alaska), and the first pull tab Jubilee cans (made only in the last couple of years of the Jubilee Series) are also considered rare.

Other brands of beer brewed by Sick's Rainier Brewing during this time included Rheinlander and Sick's Select. Later, the Rainier brewery would also take over brewingHeidelberg beer after its brewery in Tacoma, Washington, closed. Each of these brands (as well as rival Northwest brands Lucky Lager, Olympia, and Blitz-Weinhard) were once staples in the Pacific Northwest beer market, but starting in the 1960s and 1970s began losing market share to the major national brands.

During the 1970s, Rainier ran a number of memorable television ads in the Pacific Northwest, largely conceived by Seattle designer Terry Heckler,^[4] assisted by several of his staff, especially Ed Leimbacher, writer/producer for Rainier print, radio and TV for a dozen years. Some of these noted by Seattle Magazineincluded the Running of the MFRs (Mountain Fresh Rainiers)(a parody of Running of the Bulls featuring bottles with legs), frogs that croaked "Rainier Beer" (a motif appropriated many years later by Budweiser), Mickey Rooney appeared in several TV ads, most notably a parody of Nelson Eddy and Jeanette MacDonald's "Indian Love Call" from the 1936 MGM film "Rose Marie". Mickey was dressed in a Mountie costume alongside his wife Jan as they sang. (most airings of this commercial ended with Rooney pouring a bottle of Rainier into her proffered glass, but occasionally a version was aired in which he poured the beer into her cleavage). A motorcycle that revved "raiiiiiiiii-nieeeeeeeer-beeeeeeeer" while zooming by along a mountain road. (A version of this commercial played on radio featured the sounds of different brands of motorcycles making the "rainier beer" revving sound.) Other ads featured a Lawrence Welk double (played by actor Pat Harrington Jr.) leading his band in "The Wunnerful Rainier Waltz" complete with bubble machine and soloists blowing on beer bottles, and a performance of a parody of the song "You're the Tops" while thousands of Rainier bottle caps fell like dominoes in a giant "R" frame (the whole commercial was reportedly shot on the first take, a great relief since it took all day to set up). Rainier also produced humorous posters such as a "National Beergraphic" parody of a National Geographic Magazine cover depicting tourists encountering a MFR in the forest, and a Flash Gordon/Star Wars poster, "Fresh Wars" that recalled the bar scene in Episode 4. There were even costumed MFRs that made promotional appearances at Supermarkets during this period.

In 1977 the brewery was sold to G. Heileman Brewing Company, and passed through several more hands before finally winding up owned by Pabst, which closed it in 1999. The Rainier brand was sold to General Brewing Company, which moved production to the Olympia brewery in nearby Tumwater, Washington. The Olympia Brewing Company closed in 2003. Rainier Beer is now brewed under contract in California.^{[citation needed]}

The beer's iconic status locally caused it to be referred to as "Vitamin R."^{[citation needed]}

In 1987, Rainier was awarded a silver medal by the Great American Beer Festival in the category of Best American Light Lager. The GABF recognized Rainier again in 1990, 1998, and 2000 with the gold medal for Best American-Style Lager as well as silver medals in the same category in 2003 and 2005. Both Rainier Light and Rainier Ice have received medals, in their respective categories, from the GABF.

In cultural reference, the seminal Seattle grunge group Mudhoney was humorously photographed in 1988 with cans of Rainier Beer. The image can be seen on the inside CD cover of the band's Superfuzz Bigmuff + Early Singles release. In the 2008 film Twilight, set in Forks, WA, Rainier Beer appears prominently in several scenes, and is referred to as "Vitamin R."

They also in my opinion had one of the best advertising campaigns ever.

The Back Row Manifesto

2010-06-21T10:56:00.000-07:00

Equal parts Rye and Amer, Heavy dash Maraschino, Light dash Absinthe.

Fathers Day is Sunday.

2010-06-19T04:11:00.001-07:00

Memorial Day '10

2010-06-01T15:44:00.000-07:00

Vice President Johnson, Mr. Speaker, Mr. Chief Justice, President Eisenhower, Vice President Nixon, President Truman, reverend clergy, fellow citizens, we observe today not a victory of party, but a celebration of freedom - symbolizing an end, as well as a beginning - signifying renewal, as well as change. For I have sworn before you and Almighty God the same solemn oath our forebears prescribed nearly a century and three quarters ago.

The world is very different now. For man holds in his mortal hands the power to abolish all forms of human poverty and all forms of human life. And yet the same revolutionary beliefs for which our forebears fought are still at issue around the globe - the belief that the rights of man come not from the generosity of the state, but from the hand of God.

We dare not forget today that we are the heirs of that first revolution. Let the word go forth from this time and place, to friend and foe alike, that the torch has been passed to a new generation of Americans - born in this century, tempered by war, disciplined by a hard and bitter peace, proud of our ancient heritage - and unwilling to witness or permit the slow undoing of those human rights to which this Nation has always been committed, and to which we are committed today at home and around the world.

Let every nation know, whether it wishes us well or ill, that we shall pay any price, bear any burden, meet any hardship, support any friend, oppose any foe, in order to assure the survival and the success of liberty.

This much we pledge - and more.

To those old allies whose cultural and spiritual origins we share, we pledge the loyalty of faithful friends. United, there is little we cannot do in a host of cooperative ventures. Divided, there is little we can do - for we dare not meet a powerful challenge at odds and split asunder.

To those new States whom we welcome to the ranks of the free, we pledge our word that one form of colonial control shall not have passed away merely to be replaced by a far more iron tyranny. We shall not always expect to find them supporting our view. But we shall always hope to find them strongly supporting their own freedom - and to remember that, in the past, those who foolishly sought power by riding the back of the tiger ended up inside.

To those peoples in the huts and villages across the globe struggling to break the bonds of mass misery, we pledge our best efforts to help them help themselves, for whatever period is required - not because the Communists may be doing it, not because we seek their votes, but because it is right. If a free society cannot help the many who are poor, it cannot save the few who are rich.

To our sister republics south of our border, we offer a special pledge - to convert our good words into good deeds - in a new alliance for progress - to assist free men and free governments in casting off the chains of poverty. But this peaceful revolution of hope cannot become the prey of hostile powers. Let all our neighbours know that we shall join with them to oppose aggression or subversion anywhere in the Americas. And let every other power know that this Hemisphere intends to remain the master of its own house.

To that world assembly of sovereign states, the United Nations, our last best hope in an age where the instruments of war have far outpaced the instruments of peace, we renew our pledge of support - to prevent it from becoming merely a forum for invective - to strengthen its shield of the new and the weak - and to enlarge the area in which its writ may run.

Finally, to those nations who would make themselves our adversary, we offer not a pledge but a request: that both sides begin anew the quest for peace, before the dark powers of destruction unleashed by science engulf all humanity in planned or accidental self-destruction.

We dare not tempt them with weakness. For only when our arms are sufficient beyond doubt can we be certain beyond doubt that they will never be employed.

But neither can two great and powerful groups of nations take comfort from our present course - both sides overburdened by the cost of modern weapons, both rightly alarmed by the steady spread of the deadly atom, yet both racing to alter that uncertain balance of terror that stays the hand of mankind's final war.

So let us begin anew - remembering on both sides that civility is not a sign of weakness, and sincerity is always subject to proof. Let us never negotiate out of fear. But let us never fear to negotiate.

Let both sides explore what problems unite us instead of belabouring those problems which divide us.

Let both sides, for the first time, formulate serious and precise proposals for the inspection and control of arms - and bring the absolute power to destroy other nations under the absolute control of all nations.

Let both sides seek to invoke the wonders of science instead of its terrors. Together let us explore the stars, conquer the deserts, eradicate disease, tap the ocean depths, and encourage the arts and commerce.

Let both sides unite to heed in all corners of the earth the command of Isaiah - to "undo the heavy burdens -. and to let the oppressed go free."

And if a beachhead of cooperation may push back the jungle of suspicion, let both sides join in creating a new endeavour, not a new balance of power, but a new world of law, where the strong are just and the weak secure and the peace preserved.

All this will not be finished in the first 100 days. Nor will it be finished in the first 1,000 days, nor in the life of this Administration, nor even perhaps in our lifetime on this planet. But let us begin.

In your hands, my fellow citizens, more than in mine, will rest the final success or failure of our course. Since this country was founded, each generation of Americans has been summoned to give testimony to its national loyalty. The graves of young Americans who answered the call to service surround the globe.

Now the trumpet summons us again - not as a call to bear arms, though arms we need; not as a call to battle, though embattled we are - but a call to bear the burden of a long twilight struggle, year in and year out, "rejoicing in hope, patient in tribulation" - a struggle against the common enemies of man: tyranny, poverty, disease, and war itself.

Can we forge against these enemies a grand and global alliance, North and South, East and West, that can assure a more fruitful life for all mankind? Will you join in that historic effort?

In the long history of the world, only a few generations have been granted the role of defending freedom in its hour of maximum danger. I do not shank from this responsibility - I welcome it. I do not believe that any of us would exchange places with any other people or any other generation. The energy, the faith, the devotion which we bring to this endeavour will light our country and all who serve it -- and the glow from that fire can truly light the world.

And so, my fellow Americans: ask not what your country can do for you - ask what you can do for your country.

My fellow citizens of the world: ask not what America will do for you, but what together we can do for the freedom of man.

Finally, whether you are citizens of America or citizens of the world, ask of us the same high standards of strength and sacrifice which we ask of you. With a good conscience our only sure reward, with history the final judge of our deeds, let us go forth to lead the land we love, asking His blessing and His help, but knowing that here on earth God's work must truly be our own.

The Beltsville Crucible

2010-05-26T06:37:00.000-07:00

2oz Templeton Rye

.5 oz Benedictine

.5 oz Maraschino Liquor

.5 oz Elixir (Bitter Truth)

This guy does OK, but check out the original.

Mao-Mo

2010-05-23T15:20:00.001-07:00

Haven't put up a recipe in a bit.

1 oz. Appleton White

1 oz Barbancourt

1.5 oz Orange Juice

.5 oz Trader Tiki Passionfruit syrup (experimental)

.5 oz Trader Tiki Don's spice #2

1 barspoon Coco Lopez

Serve over crushed ice.

Chemistry.

2010-05-12T04:16:00.001-07:00

http://www.youtube.com/watch?v=NNWnjSe5Iiw

Practice makes perfect.

2010-05-11T09:08:00.000-07:00

But if nobody is perfect then why the hell practice?

Practice is what you do when you are all by yourself.

Rehearsal is what you practice for.

DJ Skillz

2010-05-09T22:17:00.001-07:00

You've stumbled upon a door where your mind is the key. There are none who will lend you guidance; these trials are yours to conquer alone. Entering here will take more than mere logic and strategy, but the criteria are just as hidden as what they reveal. Find yourself, and you will find the very thing hidden behind this page. Beyond here is something like a utopia - beyond here is What?

I'm a Barsmartie.

2010-05-07T23:40:00.000-07:00

Hello my newest BarSmarts Graduates~

It brings me great pleasure to inform you that you have PASSED the BarSmarts Advanced course! Nice Work!!! We truly appreciate the time and effort you put into studying, shaking, stressing, sweating and finally PASSING the course. We will be in touch with you in the coming weeks regarding member benefits, but in the meantime, fill two shakers with ice, some Beefeater, a little vermouth, hold one in each hand and start jumping up & down in celebration of your newest accomplishment.

Congrats again, enjoy the weekend~

Suzanne

Dale DeGroff and Ricky Gomez were my judges on my practical exam. I am happy to say I've made Dale a drink.

I can't believe I tried to pass this up. Promo snafu's aside, this was an amazing time. The professional class of Seattle, and the west coast, all at the same place at the same time.

I took a series of photos of the items being passed around and wanted to share.

The most beautiful song that I've never heard.

2010-04-26T08:46:00.000-07:00

Ab Aeterno

2010-04-20T06:48:00.001-07:00

Washington my Home.

2010-04-19T05:08:00.000-07:00

Washington my home

wherever I may roam

you are my land

my native land

Washington my home

your verdant forests green

caressed by silvery streams

with nests of pines and brandied wines

Washington my home

there's a peace you feel and understand

in this our own beloved land

we'll greet the day with head held high

and forward ever is our cry

we'll happy ever be

as people always free

for you and me a destiny

Washington my home

God was missing for six days. Eventually, Michael, the archangel, found him, resting on the seventh day. He inquired of God. “Where have you been?” God sighed a deep sigh of satisfaction, and proudly pointed downwards through the clouds, “Look, Michael. Look what I’ve made.”

Archangel Michael looked puzzled, and said, “What is it?”

“It’s a planet,” replied God, “and I’ve put Life on it. I’m going to call it Earth and it’s going to be a great place of balance.”

“Balance?” inquired Michael, still confused.

God explained, pointing to different parts of the Earth. “For example, Northern Europe will be a place of great opportunity and wealth, while Southern Europe is going to be poor. Over there I’ve placed a continent of white people, and over there is a continent of black people. Balance in all things,”

God continued pointing to different countries. “This one will be extremely hot, while this one will be very cold and covered in ice.”

The Archangel, impressed by God’s work, then pointed to a land area and said, “What’s that one?”

“Ah,” said God “That’s Washington State, the most glorious place on Earth. There are beautiful mountains, rivers and streams, lakes, forests, hills, plains, and coulees. The people from Washington State are going to be handsome, modest, intelligent, and humorous, and they are going to be found traveling the world. They will be extremely sociable, hardworking, high achieving, and they will be known throughout the world as diplomats, and carriers of peace.”

Michael gasped in wonder and admiration, but then proclaimed, “What about balance, God? You said there would be balance.”

God smiled, “There is another Washington… wait until you see the idiots I put there.”

Trying to laugh at things.

2010-04-17T13:21:00.000-07:00

file Under Anecdotes pt. 20. The end.

2010-04-02T02:28:00.000-07:00

So I was intrigued last February as I was reading Erik Ellestads' writings on the Sazerac. 28 days in a row is an amazing feat and he gets golfclaps from the peanut gallery.

I decided to try my best to write every time I worked a shift. There were a few days I missed, and once again I overworked myself out of a job. Its a little weird now so I've just been avoiding that block entirely. I hope it was as good for you as it was for me. I'll be fully on board at Vessel come mid April, not sure which days just yet.

I am also planning on finally starting my own company. Bottles in Arms.

file Under Anecdotes pt. 19.

2010-03-29T14:55:00.000-07:00

I figured it out.

Unfortunately I am no longer employed by the SLMC. I just got back from Portland and Unfortunately My former rockstar energy drinking boss was informed of a bartender seen drinking after hours. My exboss is very hardlined alongside the wonderful business he runs better than anything I've ever been a part of. He and Will are primarily responsible people who have taught me everything I know aside of a few brown and bitter dashes. I want to jump the gun and say I have no animosity over everything. I was fired in January from another successful business for getting HAMMERED and allowing a neighborhood barstaff stay after hours and prettymuch finish whatever they wanted to do until the timer went off and the lights shut down automatically. Yup I was asking for it, losing 2 jobs for 1 offense. I was extremely tired. I overworked myself for the holidays and through the season I was more of a scrooge.

So here is my side of the story.

I wasn't asking for it.

We have a new 23 year old kid who worked his first training barback shift on Monday and maybe I was possessed by the Swaze and thought it was my job to make bad decisions. We created the Ban Kai Punch by using about 30$ worth of product and sold it at 5$ a glass and sold about 10-15 glasses. Made our money but the process left over alcohol to worry about.

I should have acted wisely and committed a sin and dumped it down the drain. Even though I feel thats a worste form of alcohol abuse. I have a +1 skill in freepouring and am usually very accurate to the point that every drop in the glass fills a cocktail glass to the brim. I'm starting to work on my Jiggering skills.

So back to the new Danson. I spent about 45 minutes going over every last detail in closing that bar down properly. In taking time now, I was hoping to make it easier on myself later. I hope that they give a girl thats become the fastest most accurate barback we have a chance and don't poach from another bar. That is bad juju. I have a friend who has worked 8+ years in fastfood to get thru college who can't leave his 24 hours a week there cause the money and the bennies are too great. He would be perfect.

So I thought it was a good idea to sit down with him and to force him to watch the movie Roadhouse. We also enjoyed the last of the punch. The purpose was for him to see this scene, which is a tradition amoung doorguys. Somebody told me he didn't seem very nice.

The owner had some business early before the coffeshop opened and saw we were there. Case closed.

File Under Anecdotes pt. 18. MxMo : Ban Kai Punch

2010-03-24T06:09:00.000-07:00

Sometimes it takes longer then you think.

Watch episode 58

View More Free Videos Online at Veoh.com

Be warned it's kind of a spoiler, but will hopefully give you incentive to watch all 250+ episodes.

I've worked the past 5 nights and haven't been able to spend a chunk of time on the compute until now. I'm as usual a day late and a dollar short.

I'm doing my mixology monday post a little late. I've been busy.

Ban Kai Punch.

We have a large old skool punch bowl.

It normally stays in the fridge holding fruit. I didn't want to Boudreau the glass.

So I ran cold water until it was half full and then cut the cold water and ran the hot.

It was pretty tempered when I ran it through and It came out in one piece.

Recipe by Kevin Langmack and Cale Green ( Tavern Law )

1 bottle gin

1 double rocks glass Laird's bonded

1 double rocks glass Yamazaki

Juice of 4 grapefruits, cutting wheels out of the center

Juice of 8 limes and 3 limes cut into wheels

1 single rocks glass Orange Curacao

1/2 single rocks glass Maraschino liqueur

2 oz Pernod

2 oz Simple

1 bottle Champagne

Large ice

file under Anecdotes, pt 17.

2010-03-23T14:58:00.001-07:00

Thats my Dog.

She is the laziest bitch I know. She has some really bad habits, can occasionally puke or crap all over the place if I work too long of a shift and my roomate is at his ladys place, and occasionally licks her paws til they raw. Her original owner committed suicide and I have had her since 2002. This picture was from one from one of those times. I had to tape socks to her so she wouldn't do more damage. She is at this moment in time hopefully enjoying the finest service from Downtown Dog Lounge getting a bath and her nails done.

Today being the first day off in the last 5 I was feeling silly and I think I pulled off one of the funniest pranks I've ever done. I mean no dis-service to the police. They do a great job if you decide to call them.

Back in my fast food management career I became good friends and got to work alongside with a lot of our cities finest. One of my officers was a fan of hats and since we always wore Seattle Supersonics hats and shirts on gamedays, As a manager I worked a deal to exchange a Sonics hat for a SPD cap. I don't wear it out often cause it has a magical +1 ability where when I wear it people don't want to talk to me.

Today I wore it as I got coffee and a doughnut and took my dog to the DDL. I usually get funny looks from people but moreso when I wear the hat. Dressing in all black and wearing it to an afterhours party and getting trashed and making out with that asian chick was not a good idea.

So as I arrived, after taking my dog on the longest walk she has had in a while, made her sit, and stay on the couch while they handed me a clipboard to do paperwork. Afterwards I had to keep as straight a face as possible while wearing a SPD cap and walking around, clipboard in hand, and coffee in the other. My dog had to go into a kennel, AKA doggie lockdown.

I also stopped in again and got another doughnut and coffee. I have to pick her up in about 2 hours. Think I'm going to hit the shower and enjoy my day off.....

In parting, here's a photo from the good ol' days.

file under Anecdotes, pt 16.

2010-03-22T03:59:00.000-07:00

I ain't never read a book by Hemmingway, but anyway I like his drinks.......

File under Anecdotes, pt 15.

2010-03-20T05:21:00.000-07:00

So as much as I'm talking up my new position at Vessel, I want to point out my view on the joys of working at a place that has been managed well enough that the same bartender staff of 3 has stayed together for 3 years. There is only 7 days a week and the 2 bartenders that have ben there since the open each take 3 days a week a piece. I get the one other day. As I've hung onto tooth and nail since I've had it. I think I've taken 3 Mondays off in 3 years.

I moved into the neighborhood about 3 and a half years ago and at the time had been a huge fan of the Dunnes, and spending a lot of time on the old Pike and Pine. One night at the Dunnes drinking, a girl came in and said she had just been mugged about 2 blocks away at her front door. At the time she felt settled and was ready to leave, the bartenders ( who are two of the best I've ever seen working together ) asked me to walk her home. She told me she barbacked at a bar down the street that just opened up and I should come by sometime. I fell in love with the juicer on the bar and even though at the time I was slinging bowling pin shaped beers and

Touchdowns I was inspired to make better drinks. I first started as " I'll grab a drink there and then head to the Dunnes." or "I'll start on Pike and Pine and grab a nightcap on the way home."

Soon enough I was starting and ending there. Usually sitting as close to the well as possible.

I was there on a Monday when the original Monday guy got a full time gig and I went in and asked the boss if they needed someone. He had already offered the job to a friend because he was qualified and was the first on his list to hire. He told me he would have hired me if he had known I would have been interested. That summer I was losing my friday barback shift at the bowling alley and lucky for me the doorguy at the time decided that between working full time administrations for the local college, and running a home remodeling passion, he didnt want to work his one day a week doorshift for his employee discount.

I was offered the doorshift and did my time, but lucky for me the bosses friend had a really bad night that he had to be fired for. I can't go into details out of respect for all parties involved. At the time I was the only staff member with previous bartending experience and was offered the shift. I said thank you and never looked back.

So in working behind the same stick for three years I have had the time to not only learn how to set up my Mize, but have spent so much time there that muscle memory takes over, where as soon as you hear the order you know which ingredients come out of the well using both hands, as well as where every single damn ingredient is located and you know exactly how many steps it takes to reach for all involved with both hands. I had to work a while at a bar that was designed by a lefty and while it was really well equipped it always felt awkward.

File under Anecdotes, pt 14.

2010-03-19T01:48:00.001-07:00

Training Day

So I've been sitting on some exciting news that I can finally talk about.

Today I had my first training shift and starting in April I will be joining the staff at Vessel. Unless this is a very thought out April Fool's day joke.

I am excited to take over some shifts left open by Keith Waldbauer's new opportunities. Who knows.... Maybe he'll have time to start writing again.

Vessel has a big reputation. For canadiasake it was designed by Jamie Bouxeaudreaux

My first time deciding to check out Vessel I was accompanied by my very good friend Dustin ( who is now at a great new bar is San Diego) when we went out on a western shirt themed night.

Upon perusing the back bar I noticed the Red Hook Rye. My other good buddy Casey has a bottle that he's told me about that is still unopened because he wants to be buried with it.

Dustin looked over the menu and ordered a Rosewater Rickey. We both watched the fireshow in amazement.

After some chitchat and a really hilarious conversation with some lady who was obsessed with our western shirts Jim Romdall asked who the hell we were.

I have been a fan of the bar since then and am really excited to join a staff that has produced such notable alumni as....

Zane Harris and Anu Apte left Vessel when the teamed up and bought their own bar. I highly recommend checking out Rob Roy

Andrew Bohrer brought cocktails to the eastside when he left to open Naga. I highly recomend checking out his latest endeavor Mistral Kitchen. Occasionally Zane and Andrew play with CHAINSAWS!

I am leaving some very talented people out of mention, but I'm not worried because they are now enjoying working for the aforementioned people.

Hope I see you on a Wednesday or a Friday hopefully soon.

File under Anecdotes, pt 13.

2010-03-17T09:45:00.000-07:00

I've been playing a ton of Final Fantasy XIII and listening to Kanye. I'll be taking no days off til my spaceship takes off.

Sunday after daylight savings we had a huge POS system faelure and I had to stay until 4 am on the phone with the tech and after a long process of "type this in the run line, that's gonna send a data pack to our server. It'll take about 10 minutes.... have you heard about the evil conspiracies from the Bush administration?" We figured everything out. I made one mistake. I set the AM/PM incorrectly which affected the next day a weird way where when we punched out it was the 18th.

Ladies and gentlemen according to our POS we have achieved Time Travel.

Couldn't get accurate reports so I just dropped everything in the safe and am awaiting to see how this shakes out.

Also if anyone is getting married in the Seattle area my mother is trying to revive her bridal tailoring business.

She taught me business dealing at an early age when she convinced me to get a haircut by buying me Final Fantasy III/VI and giving me a day off from school.

While I still have high hopes for the party business resurrecting itself I'm getting real bored. One can only read so many books and play so many games of solitaire.

Recently I've been asked by some old friends to handle some sewing projects and it occurs to me that I have talents other than dealing Blackjack.

For those of you that don't know of my deep dark past - Before I started coordinating Fantasy Casino parties I had a great sewing business for about 15 years while the boys were all at home. As they got older it got a little difficult having naked ladies wandering through the house and I was ready to move on to other things.

So, if you choose to accept your mission, tuck this email away in your save file and feel free to pass it along to anyone you know who has children of marriageable age.

It appears that formal wedding dresses have the same issues they had 20 years ago and I have this incredible talent for fitting them.

Louise
SewingTips@aol.com
This is an informational email. I check it every couple of days. If you need to make or change an appointment, please call me.

File under Anecdotes, pt 12.

2010-03-14T12:45:00.001-07:00

Hello,

I would like to be considered for employment with your organization as a bartender. I have been a software developer for about the past 10 years in both the Bay Area and Seattle. About a month ago, while recovering from a 103 degree fever which I chose to medicate with a combination of Woodford Reserve and some left over Vicodin ... I had a vision. I saw myself walking

through a post apocalyptic wasteland, a "Terminator-Post-Judgement-Day"

nightmare littered with the remnants of smashed computer cases and AOL "free trial" CDs. In the distance I saw a glowing light and floated toward

it. As I approached I saw that it was a bar, an old west saloon. I

floated through the door into the bright lights of the interior. The

place

was empty save a lone sharp featured bartender behind the bar. He

looked over at me and lifted one side of his thin lips into a smile and

said, "Our lives are based on what is reasonable and common sense; Truth is apt to be neither."

Things get a little foggy after that. However, I interpreted this vision to mean that I should abandon software development for a while. I have about 10 months of bar tending experience in a small bar in San Francisco. I enjoyed the experience thoroughly and would like to be employed by

your organization as a bartender. I can forward you my resume upon a response.

Thank you for your time,

Mike

File under Anecdotes, pt 11.

2010-03-13T19:56:00.000-08:00

Kanye used to have to suck through a straw. Now he sucks because he wants to.

File under Anecdotes, pt 10.

2010-03-13T05:41:00.000-08:00

Yep.

File under Anecdotes, pt 9.

2010-03-12T04:00:00.000-08:00

The bartender needs advice.

I have a customer that I like a lot that I'm worrying about. Customer made a bad impression initially with us because of constantly ordering doubles which we're kind of in the mindset of instead of a double why not enjoy two freshly made cocktails. If a customer orders a double we oblige. However after investigation I learned customer works for a medical trauma unit for a local hospital and works 12 hour days and lives 2 blocks away. After two doubles I have heard stories such as the reason he quit the Los Angeles department is that when his district was between Compton and East LA, a memo went out that everyone must wear Kevlar vests while on duty. Customer being well over 6 foot and 250 lbs and had to have modified gear that didn't allow him to properly give CPR. So he moved to our safe little borough. Thing is I saw him this week at another local bar and when I went to say Hi he didn't recognize me. Apparently a friend he had helped through detox is relapsing and I saw the texts as they went unintelligible. I'm planning on a chat, but I don't know where to start....

I know this is a downer, but just remember for all the fun of bartending you will run into situations like this. As a training exercise think what you would say to someone who has been fired on Christmas eve and their wife left them for their best friend and they just want a few drinks to not worry about it. I know that sounds unfathomable, but I know someone who had to do just that. You need to stay in control and keep them safe.

File under Anecdotes, pt 8.

2010-03-10T09:20:00.000-08:00

The best story Murray Stenson has told me so far.

So I've worked the past two nights and have to work tomorrow so I went out last night and had a steak at the ZigZag as I've been a fan of it lately. At one point of a downtime I asked advice on a work situation and the stories were amazing. The best one is as follows....

At one point in time he was working for a place that is now a well established french fine dining establishment, but at the time was a Yugoslavian family owned place. Apparently one of the bartenders lived on Vashon Island and was a guy with a very nice collection of silk ties from the 50's. However living on the Island he was always trying to leave as soon as possible to catch the last ferry, and I'm sure ferry service then is not what it is now. So as he's closing and finally finished he runs to the office and bends down and throws the money in the safe and slams the door shut and turns the dial and tries to hurry away, but finds that he has locked his tie into the safe. The owners are the only ones who know the combination. To cut a longer story short he was forced to yell to someone to bring him a pair of scissors to cut his tie so he could make his ferry.

File under Anecdotes, pt 7.

2010-03-10T00:00:00.000-08:00

I just sent off an email to my Mother asking to house my dog while I'm out of town.

In the closing line I directed her to this article from DrinkMeMag.com and wanted to share it.

by Lou Bustamante

As I was having an email conversation with an old friend I’d reconnected with on Facebook, I was struck by the difficulty of describing my interest in spirits (and my profession) without conjuring up images of the movie “Leaving Las Vegas.”

Drunk. Lush. Alcoholic. Bar fly. Boozer. Lubricator. Those are some of the nicer names to describe people who enjoy fine spirits and cocktails, but those words don’t adequately define people like me. All those expressions characterize overindulgence instead of a refined interest in liquor. It would be like using the word glutton to describe a gourmet. It’s clear that we need a suitable name for ourselves.

Without a doubt alcohol has an image problem, especially hard liquor and cocktails. People mostly see alcohol as a means to get drunk, as quickly as possible, with no regard for the taste. Sure, they want a delicious cocktail, but they’d rather taste the mixers than the spirits.

Beyond the Long Island Iced Tea ideology, there exists a group of people who are interested, either professionally or as a hobby, with the collecting, mixing, history, production, and discussion of spirits and cocktails. The fact that it’s alcoholic is more important for its chemical properties than for it’s intoxicating effects.

No one is accusing anybody in the third-wave coffee movement (Stumptown, Blue Bottle, etc.) of drinking espresso merely for the caffeine. But just as bean selection, proper roasting, and expertise brewing all have an impact in the cup, similar skill and consideration is becoming more commonplace in the bar.

The craft cocktail movement illustrates the growing core of people who need a new identity—people who care deeply about what’s in the glass: how it got there, where it was made, who made it, and the history of it’s development. These are the folks who have created a renewed interest in, and availability of, small-batch artisanal products from tiny distilleries.

Back to the question of what to call us. The term foodie* is about as close as it gets, although in my mind the expression is too general and includes a great number of people for whom alcohol is of little interest, or even forbidden. (More for us, I say. The less competition I have looking for the yearly release of Sazerac 18 year Rye, the better.)

Somehow the term Drinkie just isn’t right. It sounds like something you’d serve a kindergartner in a sippy cup or a box. Drinkanado? No. Boozacrat? Too far in the Frasier Crane direction. Boozadore? Even worse.

Since a lot of fuel for the movement has come from looking back at the pre-prohibition era, I propose we draw a name from the older lexicon. But words like bon vivant, boulevardier, and gourmet, are frankly too broad—and hard to spell.

Liquorist stands out; old terminology for someone who creates spirits. It sounds sophisticated, appropriately defines a spirits enthusiast, and more importantly is an expression I’d use to describe myself.

The only thing left to do is say, “I am a Liquorist.”

File under Anecdotes, pt 6.

2010-03-07T07:58:00.000-08:00

I'm planning on being in NYC from May 14-18th for the Manhattan Cocktail Classic. I had been putting of buying a ticket, because I've been trying to figure out accommodations. I have an ex band mate who lives in Brooklyn and while he's initially agreed to put me up, we had words yesterday regarding the fact that everyone in his house is in AA. Me and my old guitarist have done things that others dream and lived to tell the tale. Others sing songs of our deeds. He has been the good to my evil and vice versa. Thing is the tale is nothing that we're proud of so it stays untold. He chooses not to drink and that is as fine by me as the fact he doesn't is by me. Same as He's fine with the fact that I'm making a living slinging booze. Every time he comes back to town he usually stayed a night or two and in this case I was looking for reciprocation. However the idea of interruption and lodging for 4 days with a non drinking household might be as much of a downer for them as much as me.

We chatted it out and everything is fine and we caught up and we're (he's) looking forward to us getting together for some vegetarian food. I also have lined up somewhere else to stay those days.

File under Anecdotes, pt 5.

2010-03-06T19:03:00.000-08:00

I just finally decided to clean out the built-in bookcase in my apartment and instead of housing books, its now housing booze.

File under Anecdotes, pt 4.

2010-03-05T06:07:00.000-08:00

Ya know what, it's ok to go out and have a good time involving alcohol. Sometimes you get a new job or a promotion and you want to celebrate by having a drink or two more than you normally would. I have heard in Japanese business culture there is a common ractice where superiors and their staff will get together for a drinking meeting. The purpose of this meeting is after a superior and their staff have all had a drink everyone is on level ground and anyone can say what they would like and there can hopefully be an open line of communication.

Other times you run into random kids from Germany and learn what their drinking culture is like.

I cannot stress the importance of writing things down after you've been out and having a good time however.......

Hopefully your bartender can supply you with a pen and a coaster upon request.

File under Anecdotes, pt 3.

2010-03-04T04:05:00.000-08:00

So you tried to date a bartender.

In any dating endeavor there is a 50% chance of success or that of faelure.

If it works out, know that you are lucky enough to date someone who is socially adept and usually will be a fun person to hang out with. They keep odd hours and tend to drink more than the average person, but relax, to those in the trade it can all be chalked up to research.

So if it doesn't work out here are some tips:

Don't go to their bar by yourself or on a date on the nights they are working. It shows either you are lonely or that you are trying to show off your new person. If you happen to be a part of a group that wants to visit the establishment don't feel awkward or the need to point out the fact that you and the bartender used to be an item. The bartender should be happy to have a group of people drinking and wont think you are sitting alone at home or you have a lack of friends.

If you happen to run into your ex-bartender at a different establishment there are different rules to adhere to, for both the bartender and the ex.

If the bartender is there on a date and the ex comes in by themselves, the bartender should realize that their ex was just going to have a drink or meet up with a co-worker or friend and since the bartenders plans are already set they have control over changing the situation and relocating.

If the ex comes in with a date, just play it cool. You are both doing your own thing now and feel happy for the other one. Just play awkward until the other one is adult enough to go and say hello.

If the ex comes in with a group then access the group to see if you know anyone, or if its seems like a group that you approve of, then use your ex as a lead into making a few new customers.

File under Anecdotes, pt 2.

2010-03-02T04:21:00.000-08:00

So I had a couple in tonight who were hearing-impaired, and I've learned the basics in customer service when in this situation. Hand them a menu to look over and use pointing. A simple hand in front of the mouth, then extended downward towards the person means "Thank You",They're hands are gong to be moving constantly so pay a little extra attention as to when they are looking for service, or another drink. However I've found them to be in a minimum, and have noticed that because their hands are constantly in use they tend to take thier time with beverages, not a big deal.

So after two drinks one closed out and headed out the door.....

I noticed the one who'd left had left a pair of keys on the bar, so I handed them to the friend that stayed and they ran after and got stopped by our little alcove with the mail slot where a door handle could be.

A moment after, our former doorguy (whom I got my break into the bar from) who was outside for a smoke, came back in to mind his Woodford.

"Wow" he said....

"?"

"They must have gotten in a fight"

"?"

"The first one got about halfway down the block before the other one came outside, looked around and then ran about 10 feet, made a very large noise and threw a fuckin pair of keys at her. They are still out there going at it."

"LOL!"

I filled him in and we went back to our previous businesses as straight faced as possible until said person closed out and left.

File under Anecdotes.

2010-03-01T04:01:00.000-08:00

The bar I'm working at is lucky enough to be next door to a coffee shop that has free wi-fi that a number of people who frequent the neighborhood coffee shop like to use at the bar after the coffee shop is closed. I use it too. I love putting on a favourite jazz artist's Pandora and letting that be the evenings soundtrack. I don't have to worry about playing DJ, and the music is usually great.

However there were tech issues and the interwebz was down for the day and I had to play DJ which is beneficial from time to time. ANYPLACE THAT PLAYS THE SAME GODDAMN PLAYLIST EVERY DAY IS BORING!, and a formulated, poorly run establishment.

I spent a superchunk of the night playing a lot of my older favorite bands and everyone had a great time on industry night. No I was not playing Ministry all night, It was happy hour, all night, for everyone that works in bars, kitchens, or coffee shops.

At one break I thought about putting on Waxwing.

At our bar, I played music in town for 10 years as did my boss, and majority of our barback staff has worked at Easy Street. We kind of have an unwritten rule that we don't play bands from Seattle. Tonight however forced into DJ mode and having a local crowd I was playing some hits and almost threw on said mentioned band about 10 minutes before a member stopped in for a beer.... I'm assuming after practice from a current project.

MxMo XLVI: Absinthe

2010-02-23T09:05:00.000-08:00

The walk of shame fizz.

So my MxMo post is a little late, but I spent monday competing as a regional finalist for the 42 Below World Cup so please forgive me.

Speaking of which, what do you do the day after.......

This months theme is Absinthe and is hosted by Sonja at Thinking of Drinking. With a leftover supply of goods not normally found in the home due to my recent obsessions with fizzes, I decided to put a spin on one of my favourites, The Morning Glory Fizz. This video (which I believe was shot when Absinthe was still off the U.S. Market, hence the lack of mention) by Dale DeGroff shows exactly what I'm talking about.

So in swapping out a few ingredients I give you the alternate to the Morning Glory.....

The Walk of Shame Fizz

2 oz cask strength scotch (McCallans)

1/2 oz fresh lime/lemon sour mix

1/2 oz raspberry syrup

1 barspoon absinthe

egg whites

shake all ingredients vigorously

top with soda

A drink and a song...

2010-02-20T05:24:00.000-08:00

A hellacious version of a Vieux Carre....

Devil Me

1 oz Sazerac 6yr Rye

1 oz Laird's Od Apple Brandy

1 oz Carpano Antica

1/4 oz Benedictine

Dash of Agnostura Bitters

Dash of Peychaud's Bitters

Yes, I'm a Yugoslav, indeed a Swede
Got two brothers, girlfriend, dad and mom
Good boxershorts I need, lots of maps I read
I would love to run my own farm

I like the Beatles, funk and punk
I watch hockey, basketball, play chess
I eat veggie-junk and I love SuperChunk
To boule and travel I say Yes

All this I adore, at the same time, it's just me
It's what I care for, it's what I wanna be

I want it all, I want it all to stay right here
I want it all to be a part of Slick Nick's sphere
I want it all to be sincere, where ever I go

Lisa, Madonna are girls who know where it's at
And Dr. Kris is a favorite rocker
My main star Miat, we have a car, a Fiat
Yeah, still my dearest sport is soccer

I'm not an ace on bass, it's what I face
But yeah I think it's king to sing
Sailingboats I chase, I'd like to go into space
Riding my silverfox is the real thing

I want it all, I want it all to stay right here
I want it all to be a part of Slick Nick's sphere
I want it all to be sincere, where ever I go
Where ever I go, where ever I go, where ever I...
All around the world I go, Pennybridge, Belgrade and even T.O.

Dear dude on a first date.

2010-02-15T03:24:00.000-08:00

So I'm recently single again and feeling a bit jaded after working V-day again and saw some absolutely awful behavior tonight and wanted to share. I think a bunch of people finally worked up the nerve to ask out that co-worker from the other floor.

A pair sat down, looked over the menu, and the exchange followed...

me: "Anything looking good for ya?"

guy: "What were you having?"

girl: " Can I have a _____"

guy: "Ya, can I have one too? My ex said I ever made decisions, so I decided to have the same as you."

Someone wanted a Spanish Coffee for the fire show, hoping to impress, and failed to realize, that while she slowly sipped a warm, stimulating beverage, he had 3 whiskeys, started slurring, and faded fast.

Dear everyone, I take full responsibility for the grey haired couple making out. That was my fault and it was kinda funny for me.

If you do happen to get stood up on Valentines, its a major bummer, but don't get wasted and start hitting on other peoples dates.

Foxton 42 Fizz

2010-02-02T06:20:00.000-08:00

So I'm entering the 42 below contest and wanted to put up my recipe. I did some research and found the Foxton Fizz Company and thought this was a great use of the Kiwi Vodka and an homage to what appears to be a Jones Soda-esqe business. As odd as it sounds this drink tastes like bubblegum.

Foxton 42 Fizz

1.5 oz 42 Below Kiwi

.75 oz fresh lime juice

.75 oz raspberry syrup

1 egg white

soda (Foxton Fizz soda if you are in New Zealand)

to make raspberry syrup, mash 1 cup raspberries, 1 cup sugar, and 1 cup boiling water, then stir until dissolved. Cover and allow to cool for 1 hour. Strain.

Combine ingredients except soda and either dry shake or emulsify by other means, add ice and shake again. I prefer to use large ice; Either Kold-Draft of Tavolo 1.25 inch trays, and just shake vigorously with 4 cubes. Fill a collins glass half full with ice and strain the cocktail into the glass. This should leave the glass about 3/4 full. use your soda to rinse the container that held the mix and pour into the collins glass. this will give the drink a nice head that you can place a slice of kiwi and a raspberry upon.

I am also desperately seeking a bottle of this now......

MxMo XLV : Tea

2010-01-25T17:25:00.000-08:00

This month's theme is being hosted at Cocktail Virgin and the theme is Tea. As described:

• Find or concoct a drink recipe that uses tea or tisane (a herbal “tea” which lacks tea leaves) as an ingredient. This can be hot tea, cold tea, tea syrups, or infusions and use it in a cocktail, punch, or other drink type.

We had this on the menu last spring and summer and it was a big hit for us. Start by infusing a bottle of rum, either light or aged depending on your preference, by adding a few tea bags and allowing to steep to taste. Use more tea bags for a quicker and flavor packed infusion or use less if wanting to steep for a longer period of time. For this I used Cruzan aged and a standard black English tea, which I used one tea bag per fifth of rum and allowed to steep for 10 hours overnight. The rest is a standard Hemmingway daiquiri.

Tea with Hemmingway

2 oz. Tea Infused Rum

1/2 oz Maraschino Liqueur

Juice of one lime and a quarter grapefruit.

Top 10 Bartenders in film.

2010-01-04T13:48:00.000-08:00

I'd like you to vote for me at cocktailkingdom.com

Cinema’s Top 10 Bartenders

by Warren Cantrell on Oct.23, 2009, under Film Lists

A good bartender is a person who not only listens and provides sound advice for problems, but will also cause a few new ones for you if the bar in question isn’t respected, or the staff is unfairly maligned. The best mixologists in film demonstrated an ability to simultaneously listen, console, and inspire, as well as oversee, manage, and keep operational the business in question. To be in contention, the booze-jockey had to have maintained a respectable establishment whilst providing sound advice to all takers in a way that didn’t interrupt the bartending duties. The role had to have showcased some noteworthy talents behind the bar, or at least demonstrated an indispensible role; it is for this reason that Jake LaMotta’s turn in The Hustler was skipped, for while it’s an awesome cameo, he didn’t really flex any distinguishing bartending talents in the picture. The same goes for Moe Szyslak, who would certainly have made it into contention for a television-themed list, but did little in his screen debut to warrant such lofty cinematic recognition. Also, for this list the bartender should have demonstrated an unwavering commitment to their customer’s well-being either through action or advice, yet in a way that saw not just to one person, but all possible customers both present and future. In other words, the bartender had to have shown an unwavering commitment to both their pub and the client-base at large. Indeed, as most purveyors of spirits know, sometimes people need to get run, the unavoidable sting of the “86” often necessary to keep good, paying customers coming back again and again. Because of this, though something of an asshole, we must recognize the first entrant, for while he did indeed turn on the film’s protagonists, his reasons were justifiable and sound concerning his time-honored, hollowed profession….

10.) Danny Trejo’s “Razor Charlie” from From Dusk ‘Till Dawn

Minus the unholy Satanic bat-creatures, The Titty Twister was one hell of a joint. The place had spacious seating, topless hot chicks, Mexican food, a rough crowd, decent band, and liquor served by the bottle. Giving the audience a taste of virtually the same role he’d reprise in Anchorman a decade later minus the vampire transformation, Mr. Trejo demonstrated that the bar’s staff was up to the challenge of its troublesome clientele. In this film, he first tried to get Clooney and his brood out of his place before the feeding, showing a clear-headed sense of the bar’s mission statement to kill only the unnoticed trucker and biker crowd. Relenting after Jacob produced the proper identification, Trejo’s barkeep showed that he was the consummate professional, flipping the switch from agro to customer-friendly in an instant. And this is key. Any bartender should be able to separate their emotions from the task at hand, keeping their calm in the face of rude back-sass that will always arise when dealing with inebriated persons. Making sure that the Gecko brothers and their party got properly seated and served, Trejo’s character even went on to announce a stage-act and act as bouncer when trouble arose, showing that he was capable of multi-tasking his duties (a most admirable trait in the profession). Admittedly, the guy lost some points for his descent into blood-thirsty homicide and cannibalism, but seeing as that was the purpose of the bar in the first place, you’ve got to allow him a slot on the list based solely on the “just following orders” defense. Good person? No. Great bartender? Yes.

9.) Cheech Marin as The Bartender from Desperado

Another of Mr. Rodriguez’s films with a memorable bar and staff, Desperado’s saloon-minder gets mentioned here for different reasons. There’s a lot going against ol’ Cheech’s chances of making the list based on this performance, what with his beer warm, mugs dirty, attitude indifferent, and client-base largely dead. I’d ask you to look a bit closer, however, understanding before judging. While Buscemi got a cold reception during the picture’s beginning, remember that this was a bar in Mexico’s ankle, far-removed from loud-mouthed gringos expecting the T.G.I.Friday’s treatment. The people in the establishment’s background seemed entirely happy with the bartender, his receptacles, and the beer therein. Making sure the regulars are appeased is an important component of any good bartender’s repertoire, something Cheech’s character showed off with his brisk attitude toward nosey story-tellers, rich white chicks, and maniacs with cases full of automatic weapons. Showing that he wasn’t above dishing out some quality service, he offered a free beer to one customer, and even agreed to help the protagonist find somebody right before some asshole came out of the bathroom and shot the fuck out of his face. Though a bit uneven with his customer service, the guy did seem to keep a loyal, if scanty, client-base while running what appeared to be one hell of a front-operation for the local Mexican war-lord. Quick to get valuable intel. while still managing a practical, operational facility, the guy’s only failing was his inability to survive beyond the second act, and prove himself more worthy than say….

8.) Peter Siragusa’s “Gary the Bartender” from The Big Lebowski

As it concerns the totem pole of bartending gigs, a bowling alley is just above the airport lounge, yet below the motel: most money that’s being spent at the larger establishment precluding any chance of frequent and generous tips. This didn’t stop Gary, who was so damn efficient the audience never even got a good look at his face. Quick to serve, fast to answer in the affirmative, Gary obviously knew his people, immediately tending to The Dude’s White Russian needs without a question asked. Gary represents a completely different aspect of worthy bartenders, he who knows better than to open his mouth: he who knows that sometimes a person just needs to bitch a little, and drink. Serving Sam Elliot’s “Stranger” with the same even-keeled professionalism and efficiency as the people ordering actual beverages (ones that provide much more on the gratuity-scale), Gary demonstrated that he was a consummate professional through-and-through, treating each customer as a king. Throughout the course of the Stranger and The Dude’s talk, as well as the conversation with Walter just before, Gary stayed silent yet always ready, moving in to offer affirmations and drinks only when addressed. While the audience didn’t get much more out of him than this, it’s fitting that just such an entrant should place, as every once in a while, we all need a bartender who knows when to speak, when to pour, and when to stay the hell out of the way.

7.) Sheldon Leonard’s “Nick” from It’s a Wonderful Life

This guy was meant to be a bartender in the same way Biff Tannen and his ancestors past, present, and future were meant to be douche-bags. Whether it was in the complicated pseudo-present or the corrupt company-town in George’s alternate reality, “Nick” was still in the business of meeting the needs of the city’s drunks. Indeed, it’s a testament to a person’s divinely-inspired station in life when a dystopian universe swap does nothing to alter an individual’s life-calling. When he had his “good” hat on, Nick was the consummate bartender: selflessly assisting his patrons when in duress, providing sound council, and sympathetically listening with open ear when needed. True to his natural calling, when the reality flip-flopped into a scenario where the protagonist (George) never stuck around to help out around town, Nick was no less functional in his duties (while admittedly less personable). The man had a clear agenda, asserting with no uncertainty during the Pottersville detour that his bar served “hard drinks for men who want to get drunk fast.” After talking “crazy,” Nick saw to it that the riff-raff in his joint got the proper heave-ho, even providing a crowd-pleasing hobo-seltzer spray so the mood of the scene didn’t get too terribly dampened by his drunk-toss. Though not as friendly or P.C. in Pottersville, Nick showed that in any reality, his main priority was keeping quality, high-tipping customers happy vis a vis constant drunk maintenance. Good universe or bad, all that changed about Nick was his approach: his functionality as a quality bartender never in question.

6.) Olek Krupa’s “Tad” from Miller’s Crossing

So Tom is the advisor to Leo, the local crime boss, who is in a heated debate with the other crime boss in the area, Casper, over the alleged leaking of information by Bernie. Bernie is a low-level insignificant who is getting rich spilling Casper’s secrets, hence Casper gives Leo the courtesy head’s-up about Bernie’s impending demise. Thing is, Leo is in love with Bernie’s sister, Merna, who he protects by refusing Casper’s reasonable request to whack Bernie. Leo’s refusal to approve Bernie’s killing ends up being the impetus to start a full-fledged 1930’s style gang-war, all hell breaking loose thereafter. In the middle of this mess was the only man in town with more than two marbles rolling around upstairs, Tom, who through the film ran the gamut of deception and double-crosses to make sure he and his boss Leo made it through the crisis alive. Throughout the entire ordeal, there was one man Tom was able to go to for insider information and odds, and that was Tad. Like any good bartender, Tad knew who was talking and conspiring with whom, what angle they were approaching from, and what fingers dipped into which pies. More than that, Tom never saw a bill for all the scotch he was throwing back throughout the film, firing shots down with such ease he didn’t even need to verbally order, a simple head jerk toward the bottle enough of a gesture between such seasoned men. Tad really showed his worth when he didn’t run Tom later in the movie, even after the boss had blacklisted his former counselor from the club. Loyal to the end, generous with the pours, quick to place a fast bet, and heavy with the good intel, it’s hard (though certainly not impossible) to beat Olek Krupa’s “Tad.”

5.) Joe Turkel’s “Lloyd” from The Shining

When you talk about a guy transcending the restraints of a situation to emerge triumphant, there’s not an individual on this list that beats this guy. Think about it! Lloyd doesn’t even exist in the same realm as Jack in The Shining, yet does that stop him from making absolutely certain every damn person that sits at his bar is thoroughly taken care of? Shit no! And on the arm, no less! Jack tried to pay, and for so coarse a gesture he got the line most pub-crawlers like me have been waiting their whole lives to hear, “you’re money’s no good here, sir.” Just thinking about that kind of service is making me all warm and tingly inside. Giving the film’s lead a sympathetic bar upon which to lean and vent his frustrations, Lloyd gave Mr. Torrance more than just a drink: he provided him an avenue through which to vent. Jack hadn’t bruised up Danny, some fucking spirit demon from an angry-ass Native American tribe had! Filled with an imposing sense of loneliness brought not only from the surrounding arctic wilderness but from within his own family, it was Lloyd that was there for Jack, whiskey at the ready to console a confused, weary guest. His appearance and manners impeccable beyond reproach, Lloyd’s class and demeanor are only challenged by one other entrant, a bartender who also represents the only female on the list…

4.) Linda Hunt’s “Stella” from Silverado

Linda Hunt’s “Stella” is the best kind of bartender: optimistic. While I like to get a good hate-drunk going from time to time, it is far more gratifying to get drunk and become convinced that the world is still spinning as it should, that the calming euphoria of six or seven belts isn’t just temporary, but the proper status quo found only after some hard work put in with a bottle. Bartenders like Stella manufacture and maintain just such an atmosphere, building alliances with uncertain but kind-eyed men and ramps for tasks too tall. Showing that her benevolence extended to the staff as well as customers, she shared some of the top shelf “good stuff” with her man Paden, and went so far as to talk down a trigger-happy asshole after the guy had turned a gun on her best dealer. Her value as a quality barmaid are confirmed later in the movie after Paden went to the mat for her, siding against his oldest friend/town sheriff to make sure Stella’s had some cover. Later in the film she proved that not just her clients and staff got taken care of, but their families as well, sheltering the sister of D. Glove’s character in the film after the wrath started falling. Though she went above the calling of her station to provide safe shelter for friends of friends, this is but a smile and pat on the back compared to the assistance rendered by the next character, who saw to meager needs inside the bar and monumental ones outside of it…

3.) Sonny Chiba’s “Hatori Hanzo” from Kill Bill, Vol. I

While there are some very fine actors on this list with roles arguably more awesome in a bartending-sense than this one, nobody in contention today comes close to being as bad a mother fucker as Sonny Chiba. In one of the most appropriate casting choices of all time, Tarantino turned to the most respected living man in Asian cinema to play the honored and feared sword-master in his two part-epic. His Hanzo was also a restaurateur and bartender, serving fresh cuts of fish and some sake to Beatrix before calm and blood oaths were broken. Good bartender that he was, Hanzo kept his customer happy, making sure service was immediate, even at the expense of a staff that suffered terribly for not keeping to the bartender’s lofty service expectations. Polite, accommodating, friendly, and quick to offer his own pad for the customer to crash for weeks on end, Chiba’s “Hanzo” displayed some crucial traits as it concerns a reliable barkeep. Demonstrating his multi-tasking abilities, Hanzo not only served up good food, hot sake, and solid advice, he also hooked the film’s hero up with a sword that out-paced every other blade on the planet. In the end, it’s hard to argue with the results, as Beatrix not only got her skills sharpened to maximum efficiency while crashing at her bartender’s pad, but she also scored a good meal, cocktail, and kick-ass sword from the endeavor as well. A good bartender mostly for the things he did outside the bar, the runner-up spot goes to a man who can still hold his head high to this day for his performance on the job….

2.) Bryan Brown’s “Doug Coughlin” from Cocktail

Uncle Pat gave young Flanagan (Cruise) some damn fine advice early on, advising his nephew to outthink and out-scheme all of life’s competitors, to trust nobody and to make no friends. Turning from there to a different authority figure, the Cruiser entered the school of Douglas Coughlin (Brown), who might have responded to Uncle Pat’s wisdom in the same way he did to his protégé at the end of the film, “Bury the dead. They stink up the joint.” Coughlin’s laws didn’t jive terribly well with the old-school wisdom of the previous generation, embracing instead an ethos of super-charged American capitalism at its most volatile. Mixing sex, celebrity, and alcohol, Coughlin taught a fresh-faced Tom Cruise everything one needed to know about how to make it behind three feet of mahogany. Throwing his charge directly into the flames his first night out, Coughlin made damn sure Flanagan knew how hot it could get on a busy night and just how cool a person needed to remain when dealing with an unholy late-night rush. Refusing to give up on his new charge, Coughlin took the kid under his wing and taught him how to dazzle a crowd while still keeping business moving at a brisk clip. Taking time to school the kid on the finer points of life, Coughlin remained a willing ally when schooling Cruiser on women and the world, even after a chick busted up a great high-end nightclub gig. Whether it was the solid mixologist training, his insistence that Flanagan stay on an appropriate diet to keep his strength up (“Beer is for breakfast around here. Drink or be gone.”) or his sage-like wisdom when it came to the ladies (“Coughlin’s law: never tell tales about a woman, no matter how far away she is: she’ll always hear you.”) the man knew his stuff. His suicide notwithstanding, he’s the perfect bartender in every way, just barely missing out on the top spot because his vein opening and shattered financial state at the end of the film left a bit to be desired…

1.) Gerard Parkes’ “Doc” from The Boondock Saints

When it comes right down to it, there’s not much more you can ask of a bartender except to let you drink after-hours at the pub in a way that turns the homey establishment into a veritable neighborhood gentleman’s social club. To further increase your stock, you can also allow your patrons to settle neighborhood disputes in your pub by way of bare-knuckle fist fights and rope-binding flame-torture. To take it up a notch, however, you’d also have to lie to the cops to protect your clientele once the heat came down, defusing or otherwise misleading an official Boston P.D./FBI joint-investigation. Even so, this would only get you a #3 or #4 spot unless the bartender in contention didn’t also covertly meet up with the murder suspects/best customers after the crime, immediately agreeing to hold and hide stolen money and firearms from the recently murdered victims in question. The consummate neighborhood pub-minder, it’s clear Doc never cut anybody off, allowing his patrons to get drunk enough to start low-level mob wars while still covering for all the mayhem that ensued. Advising against direct action when his boys started talking crazy, suggesting alternate routes to keep the bar open rather than to involve the Italian crime syndicate, Doc even tried to get the Russians out of the bar before trouble started early on in the film. Once shit hit the fan, however, Doc showed himself to be a true man of honor, covering for his customers in ways that went far beyond the normal call of duty. Doc not only maintained the venue that would ultimately facilitate the MacManus brothers’ twisted neighborhood crime-watch program, but by covering their tracks and holding on to some valuable Russian loot until the law dogs went back to bed, he assured at least the possibility of future success. Thus, for running a damn fine bar in a way that served both the surrounding public and the will of Almighty God, Doc gets in before this list’s last call.

NYE Menu.

2010-01-01T12:23:00.000-08:00

Worked last night and got to run my own menu for the first time.

New Years Eve 2009 Cocktails

Please Order from your Bartender

Coursing Sling - 8

Gin, Grapefruit, Sage, Peach Bitters, & Ginger beer served in a tall glass.

Le Matin - 8

Rye, Maraschino, Benedictine, and home-made Molassafrass. Built over ice in a short glass.

Cherry Royale 7

Cherry Liquor, Creme de Cacao & Champagne. Served with a house made brandied cherry.

Good Hurt - 7

Rum, Grapefruit, Dubonnet, & Honey. Served on the rocks.

Peter Cottontail - 9

Gin, Lime, Cucumber, Whites** & Rhubarb bitters. Shaken and served up.

Lily Bijou – 8

Lillet Blanc, Lemon, Agnostura bitters, Champagne

French 75 – 7

Gin, Lemon, Champagne

Oude Fashioned.

2009-12-29T03:02:00.000-08:00

So I was given a rad gift by my co-worker who recently took a trip to the Netherlands.

Flanders, which since its partition has straddled both Belgium and the Netherlands, is the home of jenever (genever in Holland, genèbre in Belgium and genever in the UK; traditionally also called Schiedam or Dutch Gin).

Genever's origins are attributed to Franciscus Sylvius, a professor of medicine at Leiden University, whose distillation of the spirit was first recorded in 1572. However, some publications mention de Boe, another 17th-century professor at Leiden, as inventor of the 'eau de vie de genivre'. During the 14th century, when the Black Death reigned in Europe, monks discovered that the juniper berry was effective against kidney and bladder diseases, and that it might cure prostate problems and strengthen the immune system. Based on these records, Sylvius produced an inexpensive medicine by distilling the juniper berries with spirits. In only three years, Sylvius' all-purpose medicinal drink became a popular social drink in Holland, so much so that French philosopher and encyclopedist Denis Diderot (171384) described the Dutch of this time as 'living alembics, distilling themselves'. Among the first distilleries founded were Bols in 1575, de Kuyper in 1675 and Wennecker in 1693. Many more followed. English mercenaries who had fought for the Dutch in the Thirty Years War and returned from the Low Countries introduced genever, which they called gin, to England. They had used genever to overcome fear before entering the battlefield, hence the expression 'Dutch courage'. In England like in Holland before it gin became so popular that its excessive consumption presented a social problem, as depicted in Hogarth's famous engraving Gin Lane. Until the Napoleonic wars, genever was the only gin produced, and it was produced only along the waterways and coast of Flanders. Some 85% of genever production was exported, mainly to England, France, Spain, North America, the West Indies and Africa. But the Continental Blockade disrupted this lucrative trade, and new distilleries were established in foreign countries to fill the needs previously met by imports from Flanders. After the Napoleonic wars these companies provided sharp competition for the export of genever. Distillation techniques improved with the newly introduced continuous still. To reduce production costs, instead of distilling malt or other suitable grains like rye or wheat, cost-efficient industrial spirits were made from cheaper organic materials such as molasses, the by-product of sugar production from sugar cane or sugar beets, or corn, which has always been cheaper than other grain. These new industrial spirits were neutral in flavour, lacking the malty taste of the alcohol made from distilling fermented malt. With the use of these neutral spirits, the traditional style of genever could not be maintained, and a new style evolved. However, due to lower production costs and lower excise duties, genever became cheaper and more popular in Flanders than the imported French brandy (also a Dutch invention!) or the omnipresent beer. Between 1800 and 1820, genever ousted beer as the national drink in the Low Countries.

On the continent genever, like kmmel, aquavit or schnapps, is consumed as a digestive, as a chaser between beers or food courses, or as a social drink. No such custom exists in the UK, where genever is known virtually only to sommeliers and the trade. The last public trace of genever in the UK, a lonely entry for Filliers in the gin section of the Harpers Wine and Spirit Directory 2004, has now disappeared with the 2005 edition. Quod non est in actu non est in mundo (What is not on paper does not exist). What a pity.

Definition of genever

European Regulation number 1576/89 states that 'genever is a distilled beverage obtained when ethyl alcohol, from agricultural products and/or grain spirits and/or grain distillation, is flavoured with juniper berries& The taste of the juniper berry is not required to be perceptible in these products.' Thus the use of spirits derived from potatoes, sugar beets, grapes or wine is permitted. But an alcoholic drink cannot be sold as genever unless juniper berries, or juniper-berry flavouring, have been added during production. If juniper berries have not been used, the product will be sold as an aquavit, or as a korn (grain) or a kmmel (caraway) in Germany. If made exclusively from grain alcohol, the product may be marketed as roggen (rye) or korenwijn (grain spirit).

Traditional production

Traditional genever is still made from barley, rye or wheat. For high-quality genevers of the traditional style, the percentage of barley is high. Genever made with corn or rice, and nowadays with neutral industrial alcohol, is considered to be of inferior quality. First the grain is ground, mashed and fermented to make beer, which is then distilled (first distillation) to make 'maltwine'. Nowadays the majority of genever producers buy the maltwine from big distilleries. In both Holland and Belgium, only two producers of genever are left who still produce maltwine. Those distilleries that make or once made their own maltwine are called branderijs in Holland and stokerijs in Belgium. The producers who have always bought maltwine and neutral alcohols call themselves 'distilleries'. For the second distillation, the maltwine is mixed with juniper berries and other botanicals, such as orris, gentian, angelica, licorice roots, lemon and orange peel, cassia bark, caraway, coriander, cardamom, anise or fennel. Each producer has his own secret formula, and triple distillation is quite common. If triple distillation takes place, only the juniper berries are introduced in the second distillation. The other flavouring agents will either be added to the third or even fourth distillation, or the alcoholic vapour may pass through a layer of herbs before condensation. Prior to bottling, the distillate is diluted to an alcoholic content of 3050%. Other flavouring agents may also be added at this stage. For many centuries, genever was stored and shipped in wooden vessels, as people realised that the quality of the spirit was enhanced by letting it mature in oak casks. Today most high-quality genevers of the traditional style are matured in casks for a number of years to give them a rounder and softer flavour.

The 'cold method'

To keep production costs low, many producers avoid distillation, working as blenders only. This method of production is called the 'cold method'. They buy grain alcohol for their better products and neutral alcohol for the cheaper brands, dilute it with water and flavour it with a herbal extract. If the extract is obtained by distillation of juniper berries, herbs and spices in a still, it is called 'esprit'. If produced without any distillation, the extract is called a 'tincture', obtained either by maceration (soaking in alcohol) of the flavouring ingredients, or by infusion (brewing as for tea). This process is well known from the production of bitters and liqueurs. It works because neutral alcohol absorbs the colour, flavour and taste of any herbs, spices, roots, fruits and seeds. Top-quality genever can be made in this way if top-quality ingredients are used.

Two styles of dry genever

There are two styles of genever: oude in Holland or vieux in Belgium, and jonge in Holland or jeune in Belgium. These denominations have nothing to do with the age of the distillate but with the antiquity of the method of production. Oude represents the traditional style of genever. It is normally malty-flavoured and full-bodied. Its pungently sweet flavour and taste derive from the malt and from a slight addition of sugar or caramel. It is straw-coloured and a bit oily in texture. It may be aged in oak casks for many years and sold at a premium price. Jonge represents a lighter, more modern style. It lacks the malty character and dense texture of the traditional version, because it uses a much smaller quantity of malted barley. Its style comes closer to the gin produced in Britain and the US. If very small amounts of juniper berries are used, jonge is rather elegant and neutral in taste and comes close to an aquavit or korn. Most genevers are sold in glass bottles, which are sometimes green. If matured in casks, they and the pure grain spirits called korenwijn may be sold in sturdy stoneware bottles or jars in a tradition dating back to the 17th century. The reddish-brown to reddish-yellow colour of these vessels is due to the ferriferous clay of the German Westerwald, where they have been made for 2,000 years. Some producers also use these stoneware bottles for their jonges. (A caveat: a stoneware bottle is not necessarily a guaranty of high quality.)

Genever in the Netherlands and in Belgium

The northern part of Flanders, which forms part of today's Netherlands, was the cradle of genever production, and once had 13 malting houses and almost 400 distilleries in the town of Schiedam alone. Nowadays about 20 producers of genever can be found in the Netherlands. Only two of them, Bols and UTO Nederland, make their own maltwine. De Kuyper, Wennecker and Nolet are the other producers with a reputation for high quality and purchase their maltwine for further distillation with botanics. In volume of production and export, Bols is by far the most important Dutch producer of genever. In Belgium there are about 20 distilleries producing some 150 name-brand genevers. Two of the distilleries, Van Damme and Filliers, make their own maltwine. The other producers buy in their maltwine.

The O'de Flander seal of quality

In 1990 the producers of the traditional genever in East Flanders (Belgium) created an Association of Master Distillers with the aim of safeguarding the quality of their genever and promoting it. The provincial authorities supported this move by establishing a quality stamp, O'de Flander, for their products. This name refers to eau de vie and can also be interpreted to mean 'ode to the distillers'. To obtain O'de Flander status, the genever must comply with a number of requirements and must undergo a rsonance magntique nuclaire (RNM) test, which shows the base material of the alcohol used. There are now 11 members of the association. The best-known producers with the O'de Flander stamp of approval for all or part of their production are Braeckman, Bruggeman, Filliers, Rubbens, Van Damme, Van Der Schueren (VDS) and Van Hoorebeke (Fourcroy-Renglet). Some of the other reputable producers of Belgian genever are located outside East Flanders, such as in Radermacher, in a German-speaking enclave in the east of the country.

Contemporary consumption

Although genever is an ideal digestive, and even better as a trou Normand between courses, these continental customs have never been adopted in the UK. In Flanders genever is also for family celebrations. However, in Flanders and all over western Europe, the consumption of traditional genever, as with all other dry spirits, has gone down, as drivers shy away from drinks high in alcohol. The younger generation prefer long drinks, and neutral or flavoured vodkas are very popular, since they are so well suited to the fashionable mixed drinks. Traditional genever is unsuited for mixing with tonics or juices, or jonge with vermouth in a Martini. On the other hand, jonge is a good mixer and could appeal to the younger generation.

Instead of promoting jonge, producers do the mixing of the final drink themselves. To get a share of the market, they offer a wide range of fruit-flavoured drinks. Jonge is flavoured with sugar and fruit concentrate, and the alcohol level is brought down to around 20% so that these drinks can be sold without an alcohol licence.

So tonight I'm enjoying an.....

Oude Fashioned.

MxMo XLIV : Money Drinks

2009-12-14T12:38:00.000-08:00

Happy Holidays Everyone! Thanks again for getting in the writing mood and sharing. Here's the roundup for MxMo December 2009.

Edward over at Wordsmithing Pantagruel made some people go bananas with the notion of Monkey drinks, but that wasn't the case. I say he petitions Paul for the theme Simian Sips sometime in 2010. Hey took fat washing to another place with a Vieux Gras with Foie Gras-Infused Cognac.

When it comes down to pleasing crowds, Fred over at Cocktail ~~Virgin~~ Slut does what many a bartender would do when it comes down to pleasing a crowd. He extolls the virtues of St Germain with a drink called the Red Rot Cocktail

Citations and footnotes aside, I haven't made her a drink yet, but we've chatted on the same side of the stick several times and Stevi Deter at Two at the Most offers up a recipe that truly has me green with envy. The Vanilla Whiskey Royale sounds delicious. I missed last weekendsHouse Spirits Distillery open house due to work and I really want a bottle of each.... even the white dog Stevi missed.

Vanilla Whiskey Royale

Paul Clarke at Cocktail Chronicles is the overlord and supreme deity in the MxMo galaxy and he blessed/cursed me with this months roundup, and since it was late to begin with, and I'm late in writing, and he thinks blogger has a problem with its timestamp.... everything is fine. Paul went East India and waxes poetic about growing up and being weened on Lucerne.

I Can attest that Paul Flinton at Ganymeda is true to his blogger tagline of making his liver work for a living. He is a national man of mystery and always comes and goes as he pleases..... no matter how much Fernet I throw his way. What can I say, He's an old fashioned kinda guy.

Kevin Gray at Cocktail Enthusiast is preaching to the choir here, but for those of you who don't know the powers of a French 75 on a hazy morning during brunch are sorely out of sorts. To qoute "Composed of gin, fresh lemon juice, simple syrup and Champagne, the French 75 is a light, refreshing cocktail that subdues the wary gin-drinker while still packing a sizeable boozy wallop. This tart, tasty concoction has made even the most dubious skeptic rethink their distaste for gin, without alienating fans of the spirit. "

eGullet.org is an amazing site where people who wish to write about food or drink can do so for our little MxMo rabble. Chris Amirault wanted me to note:
The highlights include a lot of brown spirits: Katie Loeb's fine Manhattan with Michter's Rye and Carpano Antica, Andy Arrington's fine Manhattan with George T. Stagg and -- yes -- Carpano Antica, Dave Viola's Rob Roy with Macallan cask strength and my Rum Old Fashioned with Inner Circle Green and Jerry Thomas Decanter bitters. Dave then offered up a Hemingway Daiquiri with Rhum JM 1997, and I wrapped with a Marteau absinthe Gasper: yum.

Felicia over at Felicia's Speakeasy thinks Eggnog ( I say that it's one word ) is money during the holidays. the Eggnog Martini is offered up, as well as just spiking the morning Joe.

Since we're talking about it, Shawn from Rejiggered crafted a holiday cocktail that features lemon and orange sour flavors with the earthy caramel appeal of dark rum, tempered with fizzy dry champagne.

Christmas Cheer

Food on the Brain is in the holiday spirit as well with a Runabout Cocktail

I think me and this Daniel chap from Gin, Not Vodka would get along splendidly, it sounds like he likes a smokey Blood and Sand as much as I do and surmises, " I find that scotch can be easily one of the biggest hurdles for a new cocktailian, so this drink allows the drinker to come to terms with scotch and scotch cocktails in a way that is mellow, fruity and sweet enough to be accessible, but still so complex that it never loses its edge after having them time and time again. "

The Opinionated Alchemist is getting sour on this months theme in a good way. Go check it out. The Maple Rare Breed Sour is all sorts of my favourite things in one glass.

Ladies and Gentlemen, Start your engines! Tristan Stephenson of The Wild Drink Blog took a drink that was money to old school sailors and deconstructed it into a GT Turbo.

A Mountain Of Crushed Ice made me notice one thing... the rum aficionados have some great bottles. as stated "So i want to upgrade a drink and i know what i want to make, i want to mix up the best Cuba Libre or Rum & Coke ever!" The Spiced Sugarcane Rum & Coke is the result.

Speaking of rum. I had the fine pleasure of hanging out with Rumdood, Matt Robold last week and His entry is the 300$ Mai Tai. He says " I know it might seem a bit crazy to put such expensive rums into a cocktail, but when you consider that the original Mai Tai called specifically for Wray & Nephew 17 Year Old Rum, and that today that rum goes for about $60,000US, you’d have to say that the $300 Mai Tai is a real bargain, right?" I couldn't agree more.

Dr. Bamboo writes us about the Tailspin and says " I pulled the Tailspin from the 1936 edition of the Old Mr. Boston DeLuxe Official Bar-tender's Guide and it looked like a winner: Gin, green Chartreuse, and sweet vermouth in equal proportions all topped off with a dash of orange bitters. I like all those ingredients, so it was the perfect drink to spruce up with some of the spiffier denizens of my liquor cabinet. " The details of the recipe history over the years from the Mr. Boston guide is fun to see.

Drinksnob purposes "Both Benedictine and Chartreuse are what I would call “problem” ingredients. Tasted by themselves they are overwhelming, especially Chartreuse. Not what you want to spring on someone, unawares. I would argue that the Widow’s Kiss is a “money drink” if there ever were one, for wrapping these difficult ingredients into a drink that somehow tastes mostly of spiced honey and the warm, slightly stuffy attic of some archetypal grandmother, comfortable and headachey, with surprises hidden around every corner."
A Widows Kiss

Scomorokh at Science of Drink actually surprised me with a comprehensive history on the bane of many bartenders existences, the Cosmopolitan. There's a reason its money.

The fine folks over at Intelligent Bartender have a whole slew of great recipes and pretty pictures. Gavin states: We've got a few including but not limited to KFC Sazerac, Crown XR Manhattan with JT's Decanter Bitters and Amarena cherries + 4 more."

Jacob Grier brings in the money with his H'ronmeer's Flame. There is nothing wrong with naming a cocktail after a comic reference if you ask me.

My computer's back and yer gonna be in trouble.... hey na, hey na.......

2009-12-05T03:02:00.000-08:00

Official MxMo post:

Monday December 14th, I will be hosting this months roundup, and as a longtime participant, i feel honored. I will have one roundup posted on Monday Dec. 14th and add late additions by the following Wednesday. Please Email submissions to Kevin.Langmack[at]gmail[dot}com with MxMo in the header.

I pitched it to Paul Clarke a bit back after the "When your 401k turns" post and we we're slated to go in November, but my Mac was still out for the count. Sorry the November MxMo didn't happen.

Money Drinks.

So there are a couple of interpretations I have thought about and would like to see.

I feel a "Money" drink is something you can put in front of anyone, regardless of tastes or distastes about the spirits involved. Come up with a drink or a list based on spirits about drinks that would appeal to anyone. example: turning someone onto a Corpse Reviver #2 when they like lemon drops.

For those of us with access to top shelf spirits, Make an upscale twist on a classic. To quote an email from Paul,

"Along with what you mentioned, I'm thinking it could include stuff along the lines of "there are some drinks that really prompt you to break out the good stuff", including ways people upgrade drinks for special occasions -- having old friends over, birthday drinks, etc, for example mixing your regular Sazerac, but breaking out the Red Hook Rye and the Jade Edouard absinthe for a Sazerac capable of breaking the sound barrier." - the only rule to this one is you actually have to make it -

I would also like to hear stories about top notch drinks that people have had from good bartenders and what convinced you to try that first premium drink.

Any other interpretations are valid and have fun. Happy Repeal day

Workers Reward.

2009-10-11T04:02:00.000-07:00

So I splurged tonight and wanted to share.

2 oz. Black Maple Hill Rye
1. oz. Carpano Antica
2 dashed Jerry Thomas Decanter Bitters
Large orange twist.

MxMo : Dizzy Dairy

2009-09-29T03:11:00.000-07:00

Dizzy Diary:
Any drink using a dairy product is fair game: milk, cream, eggs, butter, cheese, yogurt, curds, you name it. Given the importance of dairy products in drinks dating back centuries, there are lots of opportunities for digging through vintage receipts for a taste of the past, and as always innovation is highly encouraged.

We hope that you'll measure out your portions as best you're able: better to indicate a tablespoon or ounce of egg white, for example, than to say "egg white." In addition, be sure to share any tips and techniques that benefit your booze -- "dry" shaking without ice for a good meringue, say, or stealing Society member Dale DeGroff's whipped cream trick for Irish Coffee. Disasters as well as successes are heartily encouraged. Finally, prepare to respond to the anti-dairy lobby by giving us reasons why your libation is just this side of mother's milk.

So once again MxMo crept up on me and I'm winging it last minute. I've put up enough recipes lately so I'll just offer some working class tips..... in free form.

I hope your bar carries both half and half and heavy whipping cream, as well as eggs.

When mixing up whip cream I like to use about a 3 part half and half to 1 part heavy whip mix and in a pint glass add the spring from a hawthorne strainer ( as you would to dry shake egg whites, but wait that's in a bit ) as well as any liquors that make great flavors, i.e. creme de cacao and frangelico for a chocolate hazelnut whip.

Half and half is essential for Alexanders. Also keep tabs on expiration dates. Sour half and half is foul.

Egg whites are a very fun additive to drinks and there a few ways to go about emulsifying them. One is the aforementioned removal of the spring of a hawthorne strainer and putting it in with the ingredients and "dry shaking" which is without ice, and then shaking again with ice added.

So two big breakthroughs happened to me recently. Actually fairly simultaneously. I bought a set of the Tavolo ice cube trays and started using them at one bar for old fashioneds as well as starting at a new bar that was using Kold Draft ice. I learned that when using large cubes they keep their shape and act in the same way the spring does in emulsifying, hence saving a minute of "dry shaking".

I hope this drink is worth ten thousand dollars.

2009-09-27T04:28:00.000-07:00

So I figured out my recipe for the Domain de Canton contest and regardless of whether it wins the big prize I'm really stoked on it and will be making it at my bars.

Charente.
Built over large cubes.

Same recipe built over crushed ice and swizzled is a...

Charente Swizzle

2oz. Domaine de Canton
1/2 oz Cherry Heering
1/2 oz Yellow Chartreuse
1/2 oz Lemon Juice
Dash of Grapefruit bitters. ( I used Scrappy's )

Review! (not really a review)

2009-09-26T00:40:00.000-07:00

I Hope They Serve Beer In Hell - Tucker Max

So I came across this what seems several years back. I was on a metro to the bowling alley and saw a friend with his headphones on reading and laughing uncontrollably every few minutes. I changed seats and said hey and found out what he was reading. I picked up a copy and burned thru it in a day or two.

I saw the movie tonight and will recommend that guys see it but don't bring a date.

Post script:
The state finally had Carpano Antica in the shelves and me and a close friend picked up bottles. Tonight I'm enjoying a fine Martinez as a nightcap.

1.5 oz. of Martin Miller Westbourne gin
1 oz. Carpano Antica
.25 Maraschino
2 dashes orange bitters. (I used the Agnostura orange I got at a seminar at Tales.)

unofficial stories.

2009-09-20T03:57:00.000-07:00

A.
Had a first and hopefully last time experience tonight. I am not sure what happened. to shorthand the infrastructure of the space, there is 8 living spaces above us. i dont know if a water heater sprung a leak or if someone O.D.'d while running a bath, but water was running two floors above us and around 9pm on a Saturday it started raining indoors. I am extremely proud of how we handled the unexpected occurrence. Our man Pablo, whom I call Guapo, was an all-star.

B.
There has been some things said around town regarding a certain feminine bachelorhood party where someone got flak about ordering a round of lemon drop shots. Granted I've been eschewing vodka lately by making ketel one old fashioneds and lemon drops with egg whites but I had my world rocked by E.Hack when he made me a Bison sour which is apparently a Milk&Honey recipe.

Upon further review its a flavored vodka egg white sour, which for as uncool as it sounds it absolutly delicious.
2oz. Bison Grass vodka
1/2 oz. lemon
1/2 oz. simple
egg white
Cinnamon garnish

What I've been drinking.

2009-09-16T13:42:00.000-07:00

Scotch. Water. Ice.

cover a shift, meet someone cool.

2009-09-12T00:24:00.000-07:00

I've been covering shifts left and right between the 3 places and last night had the pleasure of making drinks for Eden Algie, Brand Ambassador for The MaCallan. Made a few scotch heavy blood and sands and also whipped up this number that I was happy with.

2oz. MaCallan 12 (considering it was the Ambassador I should have used the 18 - really when is someone going to do a cocktail with that?)
.25 Benedictine
.25 Maraschino
.25 St. Germain
Flamed Lemon zest.

You know what? Life does a 180@ya sometimes.

2009-08-30T03:47:00.000-07:00

So just to start out..... This is the second official post from my Iphone.

My beloved computer which has been my sidekick for the past year and eight months has gone into a coma. The power is there but the screen is blank all the time now. I'm working on a replacent but also don't want to lose data from that machine. All of the seminars and photos from NOLA #TOTC were on there.

So in keeping it short while I don't have the use of my lappy I am just going to post recipes for the next little time being while I'm confined to my phone.

Starting soon.

MxMo : Vodka is my what?!?!?!?

2009-08-10T17:52:00.000-07:00

Augusts MxMo is being help over at Felicia's Speakeasy and the theme for this month is Vodka is your friend.

The theme of August 10th’s Mixology Monday is “Vodka is Your Friend.” The recent high profile bashings of vodka interspersed with a few weak “yeah, buts…” left me wondering, is vodka the axis of evil, our most dangerous enemy? While it may not be the life of the party, experts agree: Vodka’s obituary does not have to be written just yet.

Yup.... I'm one of the haters. I've done my time drinking vodka tonics by the pint and worked high volume bars where vodka sodas are 90% of liquor sales. I'm not going to elaborate much more. However, here's a recipe that I've been putting in front of vodka drinkers

Piece de Resistance

2 oz. Vodka ( It has to be Grey Goose, or Ketel One,or Ciroc, or...... ah what the hell is the difference.)
3/4 oz Cointreau
1/4 oz Benedictine
Dash of orange bitters

Good News!

2009-08-08T05:37:00.000-07:00

Things just keep being great.

I was informed today that i will be working at Tavern Law ( http://tavernlaw.com ) one day a week and keeping my schedule otherwise set.

One year older.

2009-08-03T06:27:00.000-07:00

10 years of legal drinking! a new reason to celebrate being 31.

Fuck You South Beach. I wish I made this up.

2009-07-28T03:28:00.000-07:00

Granted after Tales I wanted to be more professional in my writing but some stories are too good not to share.

I was having a relatively slow evening until around 10 pm when the bar went from empty to full in a matter of 20 minutes. At the time of this story every table and every bar seat was full.

This guy came in with his entourage and stood just inside the door waiting to be seated, granted we don't do table service and its first come, first serve at the bar this may seem unusual for out of towners. After 5 minutes he snapped his fingers a few times and said ( yelled over the music ) , " Can we get some drinks over here?"

I was closing out 2 tabs and making 3 drinks, but went over and explained what I was doing and if he wanted, he could come over to where the service area was and I'd be right with him. So when it was his turn he flipped ( I mean he got a good 1080 degrees on his card before it laid out on the bar before me ) his card on the bar Yup, this jackass had a black AMEX.

For those of you who don't know what a black AMEX is, it is the highest level offered by American Express. THE CARD IS MADE OUT OF FUCKING METAL. It has a minimum of $500,000.

At this point I was extremely happy to politely slide the card back across the bar and say " I'm sorry, we accept visa and mastercard." I know the east coast regularly accepts amex everywhere, but our little unrecognized backwater burrough does not. He gave me a visa card in its place. If you have the black amex you better be damn well carrying something else or..... maybe.... cash you fucking bigshot.

I carded everyone and he was sometime in the 60's and the girl he was obviously was with was '81. They were all from Miami.

She asked if I know how to make a Razmatini. I said I have never heard of such a thing, but had Raspberry flavored vodka and could do something, but he got upset and ordered two Grey Goose Cosmos and a crown and coke for their friend who actually was the least masculine of the group.

They stormed outside and I went back to my 5 deep line and less than 10 minutes later came right up to the bar and he demanded to be closed out.

I said I'd close him out as soon as I was done with the drinks I was making and his response was "Fuck it, keep the card"

Minutes later the girl came back in and said they needed the card for the rest of their trip an closed out with a zero tip.

I just want to publicly say thank you for coming in and spending your money at my bar.

Back at it.

2009-07-23T07:36:00.000-07:00

Back to the grind. 10 days off followed by 5 nights on is not advised. However I had a great work week. I worked Spur Gastropubs 1 year anniversary and had the busiest monday ever at Sun Liquor. I may be adding a 3rd spot in the mix rather soon. I'm still figuring out how to take the .aiff files and turn them into mp3's and finding a site to host them, but some more content from tales will be up in the future.

Anyways I was hanging with a friend who said something about her friend drinking risky. Upon further explanation I found it to be a combination of rum and whiskey. This could be a whole new field.

Risky cocktail #1 ( parenthesis denote what I used, but feel free to play around )
2 oz. Rye ( Sazerac )
1 oz. Rum ( Mt. Gay )
Barspoon Cherry Heering
Half barspoon Absinthe

Well, that was fun.

2009-07-12T22:11:00.000-07:00

Tales is done, and for my insides, not a moment too soon. ( Not having is as rough as Waldbauer, but close. ) I have a bunch of fun stuff like seminars that I recorded and lots of photos that will be put up over the next little bit. Some funny stories, but most of those needn't be public record. I would have written more while here but the interweb isn't the best at my hotel, and I lost phone service for 3 days.

Favourite quote of the week:

"Have you met me? Google me bitch!"

My mind just was blown.

2009-07-10T12:19:00.000-07:00

So for those of you that just saw this blog at the bloggers seminar, welcome. I didn't know it was going to be up there but big thanks to Paul for including me. Remember everything he said about ACTUALLY reading these things and not mass emailing me with stuff. However, the part about sending two bottles and not the god damned airline bottles, I fully endorse.

So, I'm wearing one of my favorite t-shirts today which has "Shalom Y'all" and some hebrew on the front, and after leaving the Seminar saw Chris McMillian and wanted to say Hi. Turns out that this shirt is actually from NOLA. It was an old advertising campaign for one of the oldest Jewish business in this town. I'm wearing this shirt in the last official family picture before my brothers passing and its always been dear to me. It had always been a mystery to me about its origins and now knowing and learning about it from McMillian was rad.

I now have to decide between attending the fine art of tending bar seminar or guest bartending at a strip club.

Tales post

2009-07-09T16:51:00.000-07:00

So far, even being the cynic I am I just have to say this is he best vacation I could have asked for so far. My only disappointment has been the fact that my 650$ lanyard doesn't get me access to the swag room. Seriously WTF?!?!? Guess I just have to boost my media presence.

I've met a LOT of rad people and ran across some others I know so far. I got to meet and shake hands with Dale Degroff, Met David Wondrich, who was with Tito. Met Anne who is putting on Tales. One of the Fee Bros. Numerous others who I will remember later, sorry I can't name ya now.

Looking forward to the swag off tonight. I'm sorry this isn't more cohesive, but its fuckin tales and I been drinking since 2 days ago. Might have to learn to be a better blogger..... oh wait that is tomorrows seminar.

NOLA here I come....

2009-07-07T04:15:00.000-07:00

Flying out to tales tomorrow and am happy to be on vacation. I decided to give in and use twitter for the trip and feel free to add me as drinkingbits. If you are there say Hi.

KL

Do Be Careful.

2009-07-03T05:02:00.000-07:00

I was caught and slightly inspired by a story recently about variations on classics and I will admit that finding old recipes and making the basic recipe work for what we can get on hand is always a fun challenge. I found this recipe in Boothby's 1934 World Drinks and How to Mix Them.

Tho original recipe states:
Gin.... 1/3 jigger
Cointreau ... 1/3 Jigger
Grenadine.... 1 spoon
Lemon......... 1 spoon

So I haven't done the research to know what a jigger was in 1934 and I'm not sure what kind of spoon Mr. Bill was using but the recipe calls for equal parts gin and cointreau and equal parts grenadine and lemon. I've tinkered a bit and want to report the following:

Using shitty ingredients like well gin, triple sec, sweet/sour mix, and rose;s grenadine makes this a bad drink.
Using a higher proof gin like Junipero or Bellringer to offset the sweetness of the Cointreau works amazingly.
If using a london dry change the ratio to 2 to 1 and go a touch heavier on the lemon and aslo the grenadine.
Using Lime instead of using Lemon makes for another nice variation on this old school spring time classic.

I've also been a fan of garnishing by taking a lemon (or lime) wheel and cutting like 10% out and spearing with a cherry.

Closing out.

2009-06-30T04:13:00.001-07:00

I'm ready for my vacation. ready to get the hell out of town. I've been sworn to so much secrecy its driving me nuts. I made a decision that I want to see if I can stick to. I know I cant but we'll see. I wish I could just say the witty thing and not worry about the funny situation. I think I want to spend a day or two alone. I want to have people over. I want this to all make sense.

Actual cocktail related posts coming soon.

Can't sleep, update time.

2009-06-17T04:41:00.000-07:00

I worked the past 4 nights, forgot to have dinner last night , and so I went out and had a Deluxe NY steak and baked potato for lunch today.. which led to me napping til 8pm. I haven't had a decent sleep schedule lately.

So Update stuffs...

I will be attending Tales this year and am looking forward to it very much. There is too much to want to go to, but I think I'll be happy with my selections of seminars and tastings. Had dinner last wednesday courtesy of Bacardi, where Willy(ie?) Ramos was there answering any questions about rum and Bacardi in specific. It was a pleasure to see him go head to head with everyone at that table. Some mouths were bigger than others. I have been asked to be a part of the new venture that will be Tavern Law and am looking forward to working down the street from my good friend Casey at Barrio whom I met up with at zig zag tonight before heading to the Irish house for what developed into an evening of gambling on bar touch screen games. Really fun times.

The Ginger kid is stlll in the works.

MxMo : Ginger

2009-06-15T11:42:00.000-07:00

Exercises in Futility....

2009-06-07T05:50:00.000-07:00

1.5 oz Cruzan light rum
.5 oz Yellow Chrtreuse
dash Campari
dash Agnostura
dash Absinthe

Build in glass over Ice.

Citrus may help.

Mailbag time! Food and Wind Cocktails '09

2009-06-02T05:22:00.000-07:00

Tonight was pretty much a 9, the extra 1 would have been if I wasn't sleeping alone again with the pooch.

Today in the mail at work was the new edition of Food and Wine Cocktails for the 2009 year. I am extremely proud to say that Sun Liquor was named in the best 100 bars in the country. ( I love how this is my follow-up to a rant about bullshit reviews. )

Joining that barstaff has been the best thing in a while to ever happen to me personally and professionally.

Personal aside:

June 1st marked the 4th anniversary of my brother Steve being killed in action in Iraq. After his passing I turned to the bottle pretty hard, subsequently I lost 2 jobs, couldn't handle a relationship, and my music career wasn't the same passion it once was.

I am thinking tonight I may be feeling a bit like my old self.

Back to work:

Tonight I had a friend in town from San Diego who brought a ton of friends and kept happy hour lively. I saw a ton of old faces tonight, not that they are old, but I saw some people I hadn't seen in a few years. During this time someone who for the sake of argument I will label "Bartending Friend #1" henceforth referred to #1, bring in one of his employees during happy hour and enjoyed our patio. I had hung out not too long ago with said employee at someone who will referred to as "Bartender #2"s 30th birthday party. #1 had already closed out when #2 showed up, but re-opened his tab with beers and shots. A few rounds of drinks went back and forth and hopefully a good time was had by all. A bit later #2 gave his girl a piggyback ride down the street. Said employee had already closed out #1's tab and left #1 in a heated discussion with my roomate who I also work with at job #2. #`1 was talking about how knowing recipes does not constitute being a good bartender. I fully agree. "How many Margarita's can you make in 5 minutes???"

Personal aside #2

Me and the roomie have come to fisticuffs in the past and tonight was the first time I saw that same fire in his eyes directed at someone else and I'm glad nothing happened. #1 was talking as much trash as he was talking sense but was a pleasure to watch and be on the other side of the stick ( you did tell me the importance of the bartender being the most sober person in the room. ) and..... although he was trying to make a point of how much he had taught me, I will reiterate we have never worked behind the same bar. I hold him in the upper echelon of people I have learned from while sitting at a bar, but the first people to ever teach me anything about working behind a good bar were Erik and Will from Sun.

Do You Still Hate Me?

2009-05-30T08:33:00.000-07:00

I meant to write this up a few weeks back when Tank was in town, but the timing didn't seem right, or more so, we were up every night drinking and I didn't have time, and subsequently forgot to mention it. Its been a bit since I spun a yarn so being awake and dehydrated I have no other option.

I want to talk about the power of bullshit reviews.

Yes, I'm pointing at you Yelp.com-ers. "See you on Yelp!"... See you in hell.......

I'm also shaking a finger at last months Seattle Met which named the top 25 bars in town. Ya, you got some things right, However, I feel half your list was simply the people that pay for advertising. You left off some very good places and featured some that frankly couldn't make a proper drink to save their life. The magazine said its all about classics these days. So I made a point to visit a few and give them the drinkboy challenge of an old fashioned, followed by a classic, followed by dealers choice. There was a ton of let downs. You loved the new speakeasy in town and name dropped one of their bartenders, guess what..... she isn't there anymore ( however their new guy is a SOLID hire ), you loved the *uck, guess what, fuck the *uck, it fucking sucks. The hotel bar celebrating its 100th anniversary? the guy they brought in to revamp the program quit because the management is awful. Press doesn't understand what constitutes good and bad in most cases, because they aren't doing what they are writing about 90% of the time. What a lot of these bullshit writers don't realize is a lot of new business owners actually pay attention to the bullshit you are saying. Which makes working in these places a lot more harder for some people.

I was inspired by this footage of Spencer losing his shit at Sasquatch.

So the recipe:

Do you still hate me?
2 oz. 100 proof rye
1/4 oz. Benedictine
1/4 oz Maraschino
3 dashes Peychaud bitters
One barspoon absinthe
3 large cubes of ice

Combine all ingredients in a double rocks glass and stir. No garnish.

So the song:

So the lyrics:

Been hearing about you.
All about your disapproval.
Still I remember the way I used to move you.
I wrote you a letter.
I heard it just upset you.
Why don't you tell me?
How can I do this better?
Are you out there?
Do you hear me?
Can I call you?
Do you still hate me?
Are we talking?
Are we fighting?
Is it over?
Are we writing?
We're getting older.
But we're acting younger.
We should be smarter.
It seems we're getting dumber.
I have a picture
of you and me in Brooklyn.
On a porch, it was raining.
Hey, I remember that day.
And I miss you.

Epicness.

2009-05-21T02:54:00.000-07:00

Today was pretty rad.

first of all Spur got a great write-up in the paper and was on the front page, where I was named on the deep bench of talented mixologists we have there. While I was feeling good about that I got a text from Mr. Morganthaler saying he was in town with the Preacher, aka, Danny Shoe, also known by Daniel Shoemaker. Prefunctory cocktails at Vessel, followed by dinner at Spur, followed by a long stint at the Zig Zag. I had probably the most fun I've had today in a while. A long evening of drinking has made me a bit short-winded, but there is nothing better than a fun evening with some great like minded people.

MxMo : Amaro

2009-05-18T10:20:00.000-07:00

So this months MxMo is being held over at Chuck's site and the topic is Amaro. I didn't cross paths with Chuck when he was in town, but heard quite a tale or two.

The topic for this month is Amaro, which refers to the bitter liqueurs usually drunk as an after-meal digestive, either alone (neat or on the rocks) or in some kind of mixed drink or cocktail. They tend to all share certain characteristics -- drinking bitters are generally made of alcohol with any number of herbs, plus sugar and some kind of coloring. The word "amaro" means bitter in Italian, and although the more famous drinking bitters tend to come from Italy our amaro theme this month is most certainly not limited to that country. Amaro, amer, amargo, what have you. Italy, Spain, France, America, Serbia, Croatia, Germany, Hungary, the Czech Republic, Denmark, Poland ... wherever somebody drinks a bitter liqueur, that's a source for your drink this month.

I could wholly write this bits in praise of Fernet-Branca, but instead have something else fun in mind for you. I like the process that occurs when someone is becoming a fan of something that is not in their usual taste portfolio, i.e, a bitter. Too many of us were weened on sweet and there's a whole wide world of flavors out there.

So to be obligatorily contradictory I wanted to show off a drink that I made a while back. It uses Averna, which is a sweeter than usual amaro. pictures will be up this friday.

The Blanchard.

Take three strips of orange zest and place them in a pint and cover with a quarter ounce of simple syrup. Using a misto, roast the orange zest. Add 2 ounces of Laird's Applejack, a half ounce of Cointreau, a half ounce of Averna, a barspoon of orange juice and a barspoon of Peychaud bitters. Shake well and strain into a chilled cocktail glass.

WTF?!?!?!?!?!?

2009-05-16T00:43:00.001-07:00

<a href="http://www.joost.com/159mevy/t/Drinking-in-the-Shower">Drinking in the Shower</a>

Moar updates soon.

2009-05-10T04:37:00.000-07:00

I've always wanted to maintain the fact this blog is strictly a personal endeavor that somehow saw the light of day. I have a few bits in the hopper that I just need to write out, but I've been busy doing things that I haven't wanted to write about. Once in a while I see some really cool things when working, tonight was one of em, and I want to share.

I had a semi-know local bartender who happens to be a brand rep for St. Germain who was hanging out with a rep from 42 bleow and also this young lady, as well as the local rep for the Sazerac company taking up 4/7 seats of the bar.. Meanwhile a few other great bartenders were at tables while members of the L.A. Galaxy FC were having dinner.

Hell and Yes!

Now with updates!

2009-04-20T04:34:00.000-07:00

I been on a bloogng kick, so what about it?

The fine friends of Leopold's came and showed us some really nice products at this weeks wsbg.org meeting. I was a amazed at the new york apple whiskey and remarkably surprised at the french press espresso liquor they had. Everything we tried today was great in my opinion. That includes the Bakon that a friend brought in.

T.W.I.B. - This week in bartending

2009-04-17T02:57:00.000-07:00

So since I've been in the mood of rehashing old bits, and its baseball season again, AND I am going to Ichiro bobblehead night tomorrow with an old friend that was the first person I was happy with as a manager and taught me the importance of being fast, I figured I'm awake at three with nothing better to do once again.

T.W.I.B. #8 - Uninformed customers.
Its part of the job, and I'm working on better customer service. I know when I sit down and order a beer and a shot, I want a beer and a shot.. I want a beer and a shot and don't want to be upsold to some beer and whiskey mix. However some orders are still funny to hear.

a. " Can I have a Lime Margarita?"
yup, yes you can
b. "How much is well beer?
uh, well is usually a term used for liquor while beers are usually either on tap, or referred to as draft.

T.W.I.B. #9 - Bartending is the new Rock n' Roll
The parallels are there. I spent ten years chasing that dragon and still have the itch to play music but I've been over analyzing this personal connection moreso lately. You still want to have people show up and have a good time, however people who go to bars are spending on booze and not shirts and cd's. Instead of a catchy song it is a delicious drink. I didn't get to see the guy at work, because I was working as well, but the people at Vessel had Erick Castro from San Francisco in town and I got to hang out two of the nights and it had the same feel from back in the day when I'd host touring bands and we'd talk into the late night at shitty late night diners. I'm looking forward to next week when Daniel from the Teardrop will be in town.

MxMo : Superior Twists - The Bookers Blazer

2009-04-13T18:16:00.000-07:00

So this months MxMo is being held over at The Wild Drink Blog and the topic is Superior Twists

This month’s Mixology Monday is all about twists on classic cocktails, that for one reason or another do an even better job than the drinks upon which they are based.

This could be as simple as a classic Margarita with a dash with a special touch that completes it, or maybe as complicated as a deconstructed Hemingway Daiquiri with a homemade rum foam/caviar/jus/trifle. It might be taking a classic like a Manhattan and using Tequila instead of Bourbon?

I've lately been tackling the blue blazer as its been becoming ever more popular around town and hey, I wanna do em too! Thing is a lot of people aren't fans of scotch and even more so of a peaty cask strength scotch. So this is just basically a twist on the blazer, or even moreso a twist on the prep of a hot toddy. Its sacrilegious to some to vary on a Jeremiah Thomas recipe, but I'll say I like this bourbon version a tad better.

The Bookers Blazer
It is preferred that at least two of these are ordered as more liquid means an easier time pouring and keeping the stream of liquid fire going.
You will need 2 metal containers preferably with angled pours on them. At one bar I use coffee milk steamer tins and another place I use metal water pitchers. If you want to, you can go out and find classic pewter mugs.
2 oz. Bookers Bourbon
Hot Water
Lemon Wedge
1/2 oz Honey Syrup

Fill one metal container with hot water (boiling water works best) Allow the metal container to warm and then transfer hot water to the other metal container as well as the glasses you will be using for the drinks. Add Bookers Bourbon to the first warmed metal container. After the second container and the glass are warmed empty the container and put the water from the glass into the second container. Squeeze lemon wedge and add honey to the glass. Carefully set the Bookers afire and pour about half into the container. Carefully pour the (hopefully) flaming mix between the two containers and hope for a pretty blue stream of fire. Pour into glass and smile.

p.s. cheers to Andrew for the conversation we had at the zig zag, both showing up by ourselves, but sitting down and talking shop for an evening.

Happy Easter - Peter Cottontail

2009-04-12T15:34:00.000-07:00

I love how fucking cosmic things seem sometimes.

I mentioned this drink a log time ago and since its Easter, aka the celebration of the dead rising like a zombie, (oh hush, I was raised catholic) I decided to post about it. Also there was a last minute decision to close for this Sunday.

On a funny sidebar:
I was hanging with an old roommate, someone who I also worked with in the service industry, share the same birthday with and took to a bar for their 21st ( all the same dude ) that I haven't seen in a few months and went for an absolutely delicious dinner at Branzino. As for the food, I am big on good Italian. My first job was as a dishwasher for Pizzuto's at age 14 and have dug italian food ever since. After words I wanted to show him the gastropub. The chefs and the manager were sitting down and we sat down alongside them and ordered our drinks. Back to the bunny.....I've been making this drink a bit often and for the first time that I've seen it was ordered for table service. Not at our table, but one a few down. The fall out was the guy working thought I had ordered four egg white drinks during the middle of a rush. Egg drinks take time and I don't recommend them when its busy time.

So instead of a molecular cadbury bunny....

I give you the Peter Cottontail.

2 oz Gin
1 oz lime
1 oz simple
egg white
dash of Rhubarb bitters
Cucumber

hand blend the above ingredients and in a pint glass add 2 slices of cucumber and ice. Add mix and shake vigorously. Garnish with a floated cucumber slice or if feeling festive use two slices as rabbit ears.

Clarity

2009-04-09T11:23:00.000-07:00

So to start its simply one of my favourite records of all time. I've heard tales of musicians drunk at house parties sitting down with nothing but an acoustic, a bass and a snare drum and playing this record front to back. For a lot of the musicians that I was around this was The Last Word. Everyone wished they had made this record. To sum it up Jimmy Eat World just did a tour where they played the album Clarity from front to back and just released the live recording via their website at Jimmyeatworld.com. Seriously if you like this record you need to pay the 8.99& and download it.

One Small Instrument.

2 oz. Cazadores
.5 oz Heering
.5 oz Licor 43
.5 oz Benedictine
1 dash Rhubarb bitters ( not pictured )
Stir and strain into a chilled, absinthe rinsed glass.

Opinions are like Assholes. V.5.

2009-04-07T03:43:00.000-07:00

So its been since like last june since I did a rant. I found out a few people actually read this thing, and doing the natural "oh I don't want to offend anyone" attitude I kinda dropped the O.A,A. bit but I am reviving it, cause I had a few conversations that could be beneficial for the general non bar familiar crowd.

Tip Your Bartender

One of my farourite songs from one of my fav bands, and I actually carded Daryl at one part of my bar career.

Advice on tipping.
This is a taboo subject, it should not be talked about, but ............I'M GOIN THERE!!

p.s. I heard state restaurant tax went up???(unconfirmed) if it is 10% like I heard then a 20% tip is easy math.

1. Mr. I'm buying drinks.
I fully respect and have totally been the guy that says, "can I get 10 shots of *fillintheblank* and they are all on me!
ex: 10 shots @ 6$ = 60$, 20% Should be 12$ but that is f*cking ridiculous. 10 looks good and 5$ is a minimum. Yes I'm talking to you, Ms. I'll have 8 shots of awesome german liquor jagermiester @ 6$ each and leave a 50$ looking like a bigshot.

2. Ms. Everyone is giving me cash and its gong on my card.
I really do love u lots. It is SO much easier to run just one card, but the thing you always fail to realize is that a cash tip is better than tipping on your card. Cash at the end of the night can mean not walking home or lunch the next day. Remember cash is king.

3. The buyback
This was a hot topic on Jeff's site, ( i made the mistake of signing up for email responses and got one for every post. ) but had one of my most curious new customers ask me about it tonight, which brought about this whole post.

I really should know this guys name by now, but our conversation is minimal. He usually comes in and gets a rye Manhattan or a red hook with rye off the shelf, reads a book, has a second of the same, the for a third will ask for something rye based.

Tonight I made:

2.5 oz. Rittenhouse 100
.5 oz. Benedictine
3 dashes Peychaud's
Stir above and strain into a chilled Fernet-Branca rinsed glass
Flamed Lemon garnish.

So he asked me proper etiquette about tipping when a bartender bought him a drink.

Semi-flummoxed I gave him my opinion. If a bartender buys you a drink take it at face value. If that bartender is not a douchebag and a thief they are actually paying for that drink and that monetary value is actually the bartenders responsibility. Leaving a tip equivalent to the cost of that drink is proper.

Its nice to treat yourself sometimes. V2

2009-03-26T05:31:00.000-07:00

After rejoining the world of the working (7 out of the past 10 days) , I decided to treat myself today, and had a very fine night of cocktails tonight. Went to the Zig Zag and had a Blanton's mint julep, a Jack Rose with the Lairds 12 year (made with Scrappy grenadine) and finished up with a Zaya Hemminway daiquiri. All were outstanding. The daiquiri had a chocolaty taste that was totally unexpected. Finished up back at Spur with another Hemmingway and a bison burger fixed with caramelized onions, Tasmanian peppercorn ketchup, and provolone.

Tonight was good.

Molassafras

2009-03-23T18:20:00.000-07:00

About a month ago I remembered I had a bottle of neutral grain stashed away and I decided to start up a batch of bitters of some sorts... Like most things I do it was not planned out ahead of time. I made a trek down to the market and pondered the selection at Tenzing Momo, knowing only I wanted something that sounded funny.

Bam.... Sassafras

Walked out with a dried ounce and at home added it to four liquid ounces of neutral grain spirits in a mason jar. I left it alone aside from a general shaking every so often for a month. During that month I decided on how I would finish the process and decided to stick with using molasses like I did for the batch of Broken Hibiscus Bitters.

Hmm...
Molasses + Sassafras =

Molassafras.

Strain the liquid from the mason jar mixture several times through cheesecloth to remove as much debris as possible. In a separate container add one ounce of full flavor molasses to seven ounces of boiling water, as to fully disolve the molasses. Combine molasses mix and sassafras mix together to finish. This recipe made just enough to fill an empty mid-sized Agnostura bottle.

Now just to find a good use for it.

Back in the Blazing Saddle...

2009-03-18T05:00:00.000-07:00

Oh wow, I just went there....

So what some others have referred to as my "retirement" is coming to an end. After 3 months of just mondays and scant shifts between, I'm rested and ready to gat back at it. Thing is times are tough all over and a lot of people who have bartended in the past are applying. I went on a cattle call of an interview that had 300+ applicants.

Long story short I was happy to say yes when Dave Nelson from Spur Gastropub called me up and asked if I'd be interested in one or two days a week. I am already familiar with the program, won't be overworked, but can cover at both jobs if need be, and will get to cook and dabble with things at the molecular level again, which frankly I have missed. I'll be at Spur on Saturday and Sunday, while still doing my thing on Mondays at Sun.

p.s. I have a drink called the Blazing Saddle now....

In the morning...

2009-03-15T05:28:00.000-07:00

Tomorrow the WSBG is having an event on vermouth. I don't know too much so I'll try to get my learn on. Tonight was the first really busy night I had worked in a while and it was fun to hustle again. I just wish I hadn't painfully reminded myself of the incorrect way to hold citrus while using a y-peeler. Nice gash on the left thumb to match the two nicks on the right.

Anyways, the cocktail...

I hope I can claim this. If its known by another name I am unaware, and trust me I looked. I prefer it on the rocks, but it holds its own in a cocktail glass.

Le Matin

2.5 oz. Rye
.25 oz. Maraschino
.25 oz. Benedictine
3 dashes Peychaud's

MxMo : The First Time - The Green Swizzle

2009-03-09T17:09:00.000-07:00

This months MxMo is being held at The Ladies United for the Preservation of Endangered Cocktails and the topic is thus:

What drink do you suggest for the delicate palate of the cocktail neophyte? Something boozy and balanced, sure - but one wrong suggestion could relegate the newbie to a beer-drinker’s life. To which go-to cocktails do you turn to when faced with the challenge?

As a working bartender I face this often on a nightly basis. I believe 90% of people who get vodka sodas are doing it cause they don't know any better. There is nothing better than that first time you get someone to try gin, whisk(e)y or rum for the first time, and they cannot believe their previously held notion any longer. There are a ton of ways to lead people further in their path to cocktail glory, these are just some that I like. Its about finding the Menu of the Heart.

"I only like vodka."
These are usually less fun and more of a challenge, but a moscow mule or fresh squeezed greyhound or screwdriver will get you some more leeway.

"Can I get a Jack and Coke"
Yes ya can, but might you want to try a whiskey sour, old fashioned, or a sazerac for the daring individual.

"Gin and Tonic"
I'm glad gin has been increasing in popularity. A corpse reviver #2 or Last word usually does the trick. I am a personal fan of gimlets with a bit of muddled cucumber.

"Margarita please"
Oh hell yes you can. If you haven't had an El Diablo that might be good next.

"Can you make a Malibu and pineapple?"
Don't laugh... I've been asked that. I'll also ask if they want a cherry. Other rum favorites are Mai Tai's, Pina Coladas or dare I offer a Mojito. But there was a rum drink that opened my eyes to the fact that a well made drink was a thing of beauty.

The Green Swizzle.
This was the first drink I ever had at the Zig Zag. It kind of took on cult status within my friends and we all held up this or a similar recipe as the standard.

The Legend of the Green Swizzle

Bertie Wooster has this to say of Green Swizzles:
I have never been in the West Indies, but I am in a position to state that in certain of the fundamentals of life they are streets ahead of our European civilization. The man behind the counter, as kindly a bloke as I ever wish to meet, seemed to guess our requirements the moment we hove into view. Scarcely had our elbows touched the wood before he was leaping to and fro, bringing down a new bottle with each leap. A planter, apparently , does not consider he has had a drink unless it contains at least seven ingredients, and I'm not saying, mind you, that he isn't right.
The man behind the bar told us the things were called Green Swizzles; and, if ever I marry and have a son, Green Swizzle Wooster is the name that will go down in the register, in memory of the day his father's life was saved at Wembley.

from "The Rummy Affair of Old Biffy,"
by P. G. Wodehouse

"taken from the original recipe found by Andrew and given to me one and a half years ago:

1 1/2 oz. rum
1 oz. fresh lime juice
5 drops of Angostura bitters

shake and strain over ice into a tall glass, fill with soda water

Float 1/2 oz. green creme de menth
Garnish with fresh mint sprg.

Allow customer to do the final mix

7 ingredients. I think that I added the sugar / simple syrup somewhere along the way. That's where the confusion resided."

Recently , since the return of Absinthe to the market, I've begun to believe that the green fairy was the inspiration for the green swizzle, and not creme de menthe.... or at least thats what I want to believe. This is something I've been making lately and have been calling it the Green Swizzle Wooster.

"I have never been in the West Indies, but I am in a position to state that in certain of the fundamentals of life they are streets ahead of our European civilization...A planter, apparently, does not consider he has had a drink unless it contains at least seven ingredients, and I'm not saying, mind you, that he isn't right. The man behind the bar told us the things were called Green Swizzles; and, if ever I marry and have a son, Green Swizzle Wooster is the name that will go down in the register.."

there is a lot of debate on the history of his drink, and the recipe I use is what me and a friend think it may have been like.

Green Swizzle Wooster.

2 oz white rum
1 oz lime
1 oz simple
10 mint leaves
1 dash Agnostura
2 barspoons absinthe or anisette
crushed ice

Add mint and simple in a pint and gently bruise mint to release flavors.... gently. add rum, lime absinthe and bitters, shake with normal ice, then strain into a collins style glass. add crushed ice until glass is full. garnish with a mint sprig or lime or both.

Mailbag time! Horni-huh?

2009-03-05T13:32:00.000-08:00

Dear KL,

Hope you are well!

Looking to shake things up on the biggest drinking holiday of the year? This St. Patrick’s Day, trade your shamrocks for mint leaves and green beer for Tequila and try your luck with a specialty “Hornijo” from Hornitos™. A unique new spin on the classic Mojito, the Hornijo features Hornitos Reposado, a premium 100% agave tequila versatile enough for mixed drinks.

Whether throwing your own party or enjoying a pre-parade cocktail, show off your creative side this March 17th with a festive and green Hornijo!

Please see below and let me know if I can send you additional information or a high-res image.

Thanks!
A.

Hornijo
2 tsp sugar
6-8 mint leaves
Club soda
1 lime, halved
2 oz Hornitos Reposado
Mint sprig for garnish

I don't want this to come across like I'm dissing Hornitos. I am a huge fan of using it in cocktails, order it often and fully enjoy it. However this promotional campaign is a touch offensive to me. Taking a trendy traditional rum drink and subbing your product of a different spirit ( yes, i'm looking at you, the bars that have vodka infused mojitos on the menu ) just in time for a traditionally Irish holiday is weaksauce.

The name Hornijo is fun to say though, I can imagine across the country as barstaff ask big burly redheaded Irish dudes (stereotype!) if they'd like a horny ho.

I've had this tequila recipe for a bit but haven't been able to name it the horni-huh?
egg whites
2 oz. Hornitos Tequila
1 oz orange juice
1 oz pineapple juice
.5 oz lime juice
.5 oz Honey or Agave syrup
Ginger beer

Add all ingredients in a pint along with a hawthorne strainer spring and dry shake vigorously. Add ice, remove spring and shake vigorously again. Strain into a chilled collins glass and slowly fill with ginger beer.

My F.F.

2009-02-24T03:35:00.000-08:00

So I've been reading a bunch and doing research, and I kept coming across falernum. Several months back I was visiting the can can on a thursday when Casey and Zach had whipped up a batch, and that night I had my first Corn n' Oil. After a few moar cocktails I was pleading to get a copy of the recipe. As friends we went back and forth and as I fuzzily recall I think I payed 20$ for the recipe, but don't think I payed for the drinks. I've held onto that handwritten recipe on a piece of register tape for a while and it served as the basis for my first attempt.

Since then I've had a smattering of assorted home made recipes and finally did my own over the past 2 nights. I sampled it out and got some very positive feedback.

My First Falernum, or Langmack Falernum #1
you will need:
12 limes zested and juiced
1 bottle 80 proof white rum
dried clove - 2 dry ounces measured in a shotglass, or around 40 whole cloves
1 oz. orgeat
2 oz. Amaretto
3 cups white sugar
1 cup sugar in the raw
ginger root.
4 pints of cold water
large screw top jar ( similar to a maraschino cherry or bar olive jar.)

Combine all ingredients in the large jar except ginger and shake, shake, shake until all the sugar is dissolved. Let rest 24 hours, shaking not constantly, but as often as possible.

I read a bunch on how tricky ginger can be to add to the mix as it has a tendency to be sharp initially and then fade over time. I sidestepped this I think by bottling a fifths worth of the mix and adding a chunk of ginger root about an inch and a half long with all the outer skin removed.

Personal notes:
Been gaming a ton and recovering from a touch of being ill and slicing my pinky wide open on a shattering pint glass while actually cleaning at home. 3 of my friends are moving away and I'm becoming introverted again. I'm looking for work again. I'd love to revamp a bars cocktail program but just finding work is seeming tough these days. Back up to a pack a day when i wanted to quit. Dressing better. Still staying up way too late when I should be sleeping.

Drink Well, Just Don't Be a Cheap Bastard!

2009-02-15T05:02:00.000-08:00

If your 401(k) has taken a beating, or if you or a spouse or friend have been laid off, or if you’re simply hanging on to your wallet for dear life, you’ve probably given some thought to how the economy is affecting your basic expenditures — such as those you make for booze. Here’s a chance to share how you’re drinking during the downturn; whether it’s affordable booze, ways you’re cutting corners, or things you’ve figured out how to mix or make on the cheap, we need to hear it.

This months roundup will be hosted by Matt @ Rowley's Whiskey Forge

I saw this MxMo listed a few months back and have been dreading writing the post. Not that my 401k needs saving, (that would require a 401k!) but I really hate advocating people putting a price on quality, or giving up quality in favor of price. As much as it pains me, here are a few cost cutting tips.

#1 Stay Home.
Bars cost more than just the booze. There is payroll, overhead, rent, yada, yada, yada. If you are just trying to get buzzed, do some and learn how to make a drink you like in the comfort of your own house.
#2 Buy in Bulk.
If you are going to drink on the cheap, buying a 24 pack of beer is more economical than a 6 or 12.
#3 Split Shots
a 4-5 oz cocktail will usually run you 8-9$. A 2oz shot of anything will be 6-7$ Order a cocktail and divide it in half.
#4 Drink Well Liquor.
Feel free to enjoy that first great cocktail, but if you want to stay in the long haul and save some scratch, drink well beverages like a gin and tonic. It'll go even further if you order it in a tall glass.
#5 Happy Hour
Its cost effective for a reason.

That being said I'm gonna jump on a soapbox and say please continue to go out and support your bars. Tip well and enjoy the bar experience for what it is. In closing I did a variation on the The Suffering Bastard I'm calling...

the Cheap Bastard.

Build in a collins glass. ( In keeping true to cheap, I used a free glass from the old spaghetti factory )
1 oz. Rye
1 oz. Gin
1 oz. Lemon
1/2 oz. Simple
2 dashes Peychauds
top with soda ( ginger beer is expensive! )
Garnish with a whole lemon peel.

Oh! the myspace revisited.

2009-02-08T04:13:00.003-08:00

so upon checking the bulletins i came across this gem. I was hanging out with her roomate for a while...

Feb 8, 2009 3:49 AM
This job. I'm over it.

My boss just tried to prove a point by dumping red wine on me and ruining my brand new white shirt.

Sorry I free-poured the whisky and got some on the ground. No need to be a dick about it. God. And thanks for yelling at me in front of customers and making me cry. Awesome.

I'm telling my dad. He's gonna beat him up. You all can do the same.

p.s. love my job.

big wrexin pdx post in the next day or two, I just need to recover from the hurt the OBG put on me.