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ThinkingBartender

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About ThinkingBartender

  • Birthday 07/12/1976

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  • Website URL
    http://sites.google.com/site/bourbongeorge/

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  • Location
    London, England
  1. Pink Chihuahua. (Dick Bradsell, 2010) 50ml Altos Blanco Tequila, 25ml Fresh Lime Juice, 20ml Orgeat Syrup, 25ml Freshly Squeezed Pomegranate Juice, 10ml Eggwhite, Shake with Ice, then strain into a Cocktail glass; Garnish with a lime wedge.
  2. History of Cooperstown Cocktail?

    There is a well-known British cocktail called the "Cowboy Martini; Which was created by Dick Bradsell. This drink derives its name from Robert Vermiere's assertion that cowboys drank their martinis with mint in them. Cowboy Martini/ Cowboy Hoof Martini. 75ml Gin 5ml sugar syrup 2 dashes of orange bitters 4-5 mint leaves Shake hard with Ice, then fine-strain into a Cocktail glass; Garnish with an Orange Twist. The Gaucho chain of 11 UK Argentinian Restaurants lists a Pata de Vaqueros on its cocktail lists; It is exactly the same as the Cowboy Martini.
  3. Is this the earliest occurence of Bitters in a Whiskey Sour? A publication published by Angostura themselves, it must be added. Trinidad Professional Mixing Guide, 1949. Whisky Sour. 3 generous dashes ANGOSTURA aromatic bitters, 1 1/2 oz. Rye or Bourbon Whisky, 3/4 oz. Lemon Juice, 1 teaspoonful fine granulated Sugar. Frappe and strain into Delmonico glass prepared with a slice of Orange and a Cherry. Are there earlier references for Angostura Bitters in a Whiskey Sour? Cheers! George Sinclair
  4. is Bourbon George. And vice versa.

  5. is Bourbon George. And vice versa.

  6. What to call the genre of new cocktails?

    A "more rounded opinion" as opposed to being obsessed with vermouth, bitters, and old recipes. IMHO There is more to cocktails than the 19th century. It is meant to be taken light-heartedly, so do not be overly offended, dear boy.
  7. XYZ

    Thanks David! Apparently Patrick Gavin Duffy's The Standard Bartender's Guide (1934) also has it too. Cheers! George
  8. What to call the genre of new cocktails?

    For those people who are obsessed with vermouth, bitters, old recipes: Tweaked Classics, Nouveau Classique, Classically Inspired Cocktails. For those people who have a more rounded opinion on cocktails/ Mixed Drinks, with an understanding of the past, present, future: Short Drinks Long Drinks
  9. Stomping Through the "Savoy" (2009–)

    From The Young Housewife's Daily Assistant, 1862. So it is basically Gin Curacao? or is it?
  10. (Not So) Simple, Flavored, & Spiced Syrups

    The extra amount of water in the syrup has the same relative effect as a sweetener by the additional dilution it brings. An extra 15ml of liquid would "smooth out" the drink, correct? (With 15ml being the 1/2 oz extra)
  11. (Not So) Simple, Flavored, & Spiced Syrups

    As DeGroff was unable to fill the cocktail glass with sufficient volume, using a smaller amount of a more saturated syrup, he thus switched over to using a greater amount of a less saturated syrup; This is what I meant by "bulking up"; He essentially adds water to a drink to increase the visible amount in the glass.
  12. (Not So) Simple, Flavored, & Spiced Syrups

    Phew, I found the reference I was referring to.
  13. (Not So) Simple, Flavored, & Spiced Syrups

    Hi All, I notice in the US that the majority of bartenders are using sugar syrup of a 1:1 0r 2:1 nature, instead of a 9:1 gum /gomme syrup style; Its this because it is easier to make? Many moons ago I remember reading that Dale DeGroff liked to use sugar syrup to bulk up his recipes by adding more volume to his drinks; Where is this rationale derived from? Specific books. other bartenders etc. And if anyone has any fab sugar syrup quotes, lets be having them please: Cocktails, How to mix them, by 'Robert'. "Use plain Syrup, that is Sugar Syrup, or even Gum Syrup, in preference to powdered sugar. The Syrup mixes better with the drink. It should, however, be borne in mind that certain drinks are always prepared with sugar, i.e. the old-fashioned cocktail, the Champagne Cocktail, the Collins', etc." Cheers! George
  14. The Michelada

    I was working with some mexicans and they used to make Micheladas, and their recipe was just corona, fresh lme with salt on the rim. They made me a different drink called a Cubana, which was tabasco, worchestershire sauce, lime and corona, with a salt rim.
  15. The Daisy

    The most interesting thing about these three recipes is that the Gin Daisy contains Grenadine, and is thus red, while being served WITH crushed ice, and the last two are non-red and merely prepared with crushed ice. The non-red Daisy predates the red version. I am just looking for the versions of the Daisy that are served "frappe" as opposed to merely being prepared with crushed ice. Cheers! And Thanks! George
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