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

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?!?!?!?

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!

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.

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

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

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.

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.

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!"