Sour Tiki!

follow url

buy cephalon provigil online We all Tiki differently! So when Fede from @welcometomybar wanted to celebrate his 10k with an IG Tiki Party, well I had to partake! 🎉

This one has a sour profile, gently muddle sour jelly beans and make a syrup with the mix.

Calling it “Sugar High”
1 1/2 oz Oak and Cane Rum
1/2 oz Plantation O.F.T.D. Rum
1/2 oz Apricot Liqueur
1/2 oz  Mandarine Napoleon
3/4 oz Lime Juice
1/2 oz Sour Syrup
2 Dashes Tiki Bitters

Pulling the smoking gun

Having the right tools and gadgets will ensure the success of your shift. Just like a chef works better with the sharpest knife, bartenders can work better, faster and more efficiently with the best tools behind the bar — and that’s just good business. Impress your customers with brilliant presentation and flavor.

 I am a geek bartender, so when a new tool or gadget comes my way, I want to share it with everybody. To my surprise when I opened my October Robb Vices box and saw a @Breville smoking gun, you could have sworn I won the lottery! Truth be told, I have been looking for a new smoking gun for quite some time, and this one is high quality, I use it in my kitchen at home or behind the bar.

For this cocktail, I smoked 2 ounces of Monkey Shoulder Scotch with applewood
1/4 oz Fat toad farm goat’s milk caramel (also came in the box)
1/2 oz The bitter truth EXR
1/2 oz China China
2 Dashes of Apple Bitters

Garnish with a dehydrated Apple, and a Wondermade Bourbon Marshmallow.
This is fall flavor 101! 🍁🍂🍁🍂

“My Day Off; Flip, Netflix, and Chinese” 

There is a chill in the air here in Florida! Some cold days at coming our way and I cannot wait! This is the season for flips!

A flip is a class of libation. According to the Oxford Dictionary, the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron. The iron caused the drink to froth, and this frothing (or “flipping) engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot. “Thus we live at sea; eat biscuit, and drink flip”

I am calling this cocktail:

2 oz Peanut Butter washed Grander Rum
1/2 oz Averna
1/2 oz Borghetti Espresso
1/2 oz Cinnamon Syrup
2 Dahes Chocolate @scrappysbitters
1 Whole Egg

Old Fashioned Week

 

Time to pour some old fashioneds! Well, scratch that… Today we are refashioning old fashioneds just in time to close #oldfashionedweek

This ever trending classic has gone through so many spins, and this one is no exception.

The Old and Fashionable 
2 oz Redemption whiskey High Rye Bourbon
1/2 oz Fernet Branca
1/2 oz China China
1/4 oz Bauchant Oleo Saccharum
2 dashes Mandarin Bitters

Shout out to Sam @coventrycocktails for organizing such a great campaign. Check out #theoldrefashioned for more recipes.

Apéritif Week

 

It’s #aperitifweek people! … the question is: what is an apéritif? Well, let’s check Wikipedia.

 An Apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is therefore usually dry rather than sweet.

Diadochos of Photiki, in his writing on the Christian spiritual life, On Spiritual Knowledge, states, “People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called ‘aperitifs’—presumably because they open a way to the stomach for the vast meal which is to follow.” Diadochos was born around AD 400 and died sometime before AD 486. He was from Northern Greece and was a significant theologian during the Council of Chalcedon (451). Therefore, the use of apéritifs to affect one’s consumption of food was a practice in the 5th century.

This cocktail is called “Don’t twist my hand”

1 oz Campari
3/4 oz St George Absinthe
3/4 oz Drambuie
3/4 oz Lemon Juice
3/4 oz Pineapple Juice
3 dashes Paychauds Bitters

Let’s Talk Whiskey

 

WHISKEY LOVERS OF THE WORLD!!! 🏹 I AM HUNTING FOR SOME NEW WHISKEY!!

LET’S OPEN A DISCUSSION

I am adding some whiskey vocabulary below, using the most accurate words, describe me your favorite whiskey. Brands are welcome to join.

Dignified vs. Youthful
Soft vs. Firm
Dry vs. Sweet
Big vs. Subtle
Austere vs. Rich

More specific terms: cerealy, creamy, dark, grassy, harsh, herbal, hot, malty, mouth-coating, nutty, oaky, citrus, peaty, peppery, salty, smoky, spicy, woody, winey, or you can another one of your own.

The one I am drinking right now is Standard Wormwood Distillery
It’s a Wormwood Rye, 🤔 I would say it is dry and rich. A little bitter and spicy (which I love) clovey, maplely, I taste toffee and some butterscotch. If you haven’t tried it, definitely check it out.