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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! 🍁🍂🍁🍂
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
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.
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
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.
Day of the Dead is a 3-day celebration in central and southern Mexico, where it is believed that the gates of heaven are opened so the spirits of the deceased can reunite with their families.
In most native villages, beautiful altars (ofrendas) are made in each home to greet the weary spirits. They are decorated with candles, flowers, fruit, traditional dishes, and a special bread called pan de muerto. Toys and candies are left for the spirits of children (angelitos), and shots of mezcal are offered to the adult spirits. Folk art skeletons and sugar skulls provide the final touches.
I came across #MezcalCreyente whic h is a blend of two extraordinary mezcals from the Oaxaca, Mexico regions of Tlacolula and Yautepec, creating a perfect union and a mezcal that you have to taste to believe. It has a smokey mesquite wood flavor, sweet hints of fruit, and light herbal notes. I felt inspired to create something new and worthy of tradition.
This cocktail is called “La Ofrenda”
1 1/2 oz Creyente Mezcal
1/2 oz Orgeat 1/2 oz Horchata Water
3/4 oz Blood Orange Juice
3/4 oz Lime Juice
1/2 oz Lavender Syrup
2 Dashes Orange Bitters
Black drinks in a cemetery on Halloween???? …. count me in. 👻👻
Halloween is definitely my favorite time of the year, mainly because it’s my birthday weekend so there is always a fun party around … and this year is not exception!!!
Let’s start celebrating with this potion called “midnight walk”
2 oz Siempre tequila
3/4 oz Luxardo Maraschino
1/2 oz Suzel liqueur
1/2 oz Montenegro Amaro
3/4 oz Lemon Juice
2 dashes Scrappys Lavender Bitters
And don’t forget a rosary for garnish!!
Let’s go over a History lesson! Quality and flavor among whiskies in the late 1800s varied widely. There were few regulations about how the stuff should be made. No much prevented someone from calling a product “Pure Kentucky Bourbon Whiskey, Aged 10 years,” even though just about every word on the label was a lie and the product tastes like kerosene. 🔥🔥
In the decades after the Civil War, distillers making what we today would generally recognize as bourbon only supplied about 10 percent of the whiskey market. The rest of the whiskey was made by giant distilleries churning out what were basically grain neutral spirits: a product distilled at such high proof that it lacked much flavor and was almost identical from one distillery to the next.
These spirits were then sold to rectifiers who would “improve” them by redistilling and mixing them with other flavoring and color so they resembled whiskey. The results were sold to wholesalers, who bought spirits in bulk and created their own whiskey brands by mixing together whatever was at hand.
Some of the Whiskey going west might have started out as bourbon, but somewhere along the journey to the saloon, it was often mixed with additional water, grain neutral spirits, and other ingredients to expand the supply and increase profit. Some products labeled as bourbon were actually distilled from a low-grade variety of molasses, and additives could include burnt sugar, glycerin, prune juice, and sulfuric acid. 🛢🛢🛢
⚰ The Coffin Varnish
2 oz Gunpowder Rye Whiskey
1/2 oz Green Chartreuse
1/2 oz Giffard Crème de Peche
1/2 oz Velvet Falernum
3/4 oz Lemon Juice
3 dashes Root Bitters Orange Spiced
Topped with Rosé
Some cocktails fall in the sipper category, mainly because of their high IBV as their ingredients are mostly spirits. As much as I love a good Boulevardier or a Vieux Carre, I just can’t sit by the pool and pound them like Rosé #drinkresponsibly 🏖🍾
So I created one that will last a little longer in my hand.
I decided to go with 1 oz Stroyale vodka, a gluten-free vodka with green tea extract and natural honey.
1 oz Peychaud’s Aperitivo
1/2 oz Carpano Bianco
1/2 oz Marie Brizardes Creme de Cassis
1 Dash Eucalyptus Tincture
Top with Castello del poggio Rosé