ThinkingBartender

'54 Yard Line ml Galliano ml Frangelico ml Fresh Lemon Juice Prosecco Shake with ice, and then strain into an ice-filled Hi-Ball. Top with Prosecco. Garnish with an Orange Spiral. Keywords: Cocktail, Intermediate, eGCI ( RG1253 )

Mont Blanc Amaretto Frangelico Galliano Milk Cream Shake with ice, and then strain into a chilled cocktail glass. Garnish with a sprinkle of Nutmeg. Keywords: Cocktail, Intermediate, eGCI ( RG1252 )

Mont Blanc Amaretto Frangelico Galliano Milk Cream Shake with ice, and then strain into a chilled cocktail glass. Garnish with a sprinkle of Nutmeg. Keywords: Cocktail, Intermediate, eGCI ( RG1252 )

Peach Flush ml Absolut Vodka ml Amaretto ml Peach Puree ml Sugar Syrup ml Fresh Lemon Juice Shake with ice, and then strain into a chilled cocktail glass. Garnish with a lemon twist. Keywords: Cocktail, Intermediate, eGCI ( RG1251 )

Peach Flush ml Absolut Vodka ml Amaretto ml Peach Puree ml Sugar Syrup ml Fresh Lemon Juice Shake with ice, and then strain into a chilled cocktail glass. Garnish with a lemon twist. Keywords: Cocktail, Intermediate, eGCI ( RG1251 )

Scarlett O'Hara ml Appletons Rum ml Raspberry Puree ml Fresh Lime Juice ml Sugar Syrup ml Frangelico Shake with ice, and then strain into an ice-filled Hi-Ball. Top with Lemonade. Garnish with a lime wedge. Keywords: Cocktail, Intermediate, eGCI ( RG1250 )

Scarlett O'Hara ml Appletons Rum ml Raspberry Puree ml Fresh Lime Juice ml Sugar Syrup ml Frangelico Shake with ice, and then strain into an ice-filled Hi-Ball. Top with Lemonade. Garnish with a lime wedge. Keywords: Cocktail, Intermediate, eGCI ( RG1250 )

Grappacino ml Grappa ml Amaretto ml Sugar Syrup strong Espresso Shake with ice, and then strain into a chilled cocktail glass. Garnish with 3 coffee beans. Keywords: Cocktail, Intermediate, eGCI ( RG1249 )

Grappacino ml Grappa ml Amaretto ml Sugar Syrup strong Espresso Shake with ice, and then strain into a chilled cocktail glass. Garnish with 3 coffee beans. Keywords: Cocktail, Intermediate, eGCI ( RG1249 )

Prickly Pear ml Rosemary Infused Cuban Rum ml Pear Puree ml Fresh Lemon Juice ml Gomme Syrup Shake with ice, and then strain into an ice-filled Hi-Ball glass. Top with Club Soda. Garnish with a lemon slice, which has been pierced with a sprig of rosemary. Keywords: Cocktail, Easy, eGCI ( RG1248 )

Prickly Pear ml Rosemary Infused Cuban Rum ml Pear Puree ml Fresh Lemon Juice ml Gomme Syrup Shake with ice, and then strain into an ice-filled Hi-Ball glass. Top with Club Soda. Garnish with a lemon slice, which has been pierced with a sprig of rosemary. Keywords: Cocktail, Easy, eGCI ( RG1248 )

Prickly Heat ml Rosemary Infused Cuban Rum ml Fresh Lime Juice ml Orgeat Syrup ml Pineapple Juice Shake with ice, and then strain into a chilled cocktail glass. Garnish with a sprig of rosemary. Keywords: Cocktail, Easy, eGCI ( RG1247 )

Prickly Heat ml Rosemary Infused Cuban Rum ml Fresh Lime Juice ml Orgeat Syrup ml Pineapple Juice Shake with ice, and then strain into a chilled cocktail glass. Garnish with a sprig of rosemary. Keywords: Cocktail, Easy, eGCI ( RG1247 )

where you work, does the ice melt before you use it? TELL MEE!! George

For my personal taste, I nominate J&B. I can also go along with Johnny Walker Red Label. Cheers! George

egg and bacon ice-cream. yes, I have heard of this guy. Heston Blumenthal He has released abook But I don't know if it contains any Molecular Gastronomy. Here is an Egullet discussion on Molecular Gastronomy. George

what about Falernum syrup? It's not the same as orgeat, but it sounds more interesting. Although it is not working Here is the main website!!! maybe it will be working again in the future. There is some information here on Dale DeGroff's website!!! Cheers! George

Is this "molecular gastromy" a book, or an article? Anyway, do you mean like having a Margarita made without orange liqueur, then squeezing a fat twist of orange peel over the drink, to add the orange zest element? I hope I am getting this idea correctly. Or using flavoured vodkas, then omitting the relevent other flavour? cranberry-vodka with grapefruit being a Seabreeze, instead of/ as well as a traditional vodka/ cranberry/ grapefruit mix? I have never been a fan of putting triple sec/ orange liqueur into a strawberry margarita. So maybe simply adding an orange twist at the end, as a garnish, would be "molecular"? George

10 types of apple juice? I take that means from different varieties of apple. I am referring to the apple juice you get in cartons, and is very mild. George

The great thing about apple juice is it's ability to fade into the background of a cocktail, without being totally absent. Once you have created a recipe which you don't want to drastically alter further, you can add apple juice for volume. It is, IMHO, a great substitute for water. Take for instance the Tre, it uses Havana Club 3yo, gomme, chambord, apple juice. The apple juice element is merely there as a form of dilution, IMHO, to fill out the drink to a servable size. I am not saying Apple juice is completely neutral in flavour, but combined in certain ways, it almost is. Cheers! George

After receiving a certain Mister Winchesters newsletter, which featured a drink made with cardamon-infused tequila... Arabian Margarita: fresh apricot and lemon, shaken with Cardamom infused Herradura tequila and apricot brandy. It set me a'thinking... The only other cardamon drink I could think of was one which I encountered at Genevieve At Lonsdale House (48 Lonsdale Road, Notting Hill, london, W11 2DE). That drink was basically a Manhattan, but with a couple of muddled cardamon seeds added before stirring. A while later I was eating something I cooked using Cardamon, and while dwelling upon its fragrance, I decided that it would go well with chocolate, of some sort. Cardamon Tequila prehaps? lime? and so on, until I came to this thing.. Suave Agave 1 1/2 shots Tequila 3/4 shot creme de cacao (white) 1/2 shot fresh lime juice 1 shot Apple Juice 2- 3 Cardamon seeds (muddled) Muddle the cardamon seeds. Then add along with all other ingredients to a cocktail shaker, and then add ice. Shake hard, then double strain into a chilled cocktail glass. Squeeze a lemon twist over the drink, and then add the twist as the garnish. The words "agave" and "suave" should rhyme, as I am using the spanish pronunciation of "suave". Cheers! George

what about vodka made from grapes? (ciroc) Its still vodka isn't it? I am not sure why some people think it isn't.

this reminds me of a bourbon called Virginia Gentleman. They import once-distilled spirit from Kentucky (Heaven Hill, to be exact) then redistil it in Viriginia, and it is called Viriginia Bourbon. I think I should have used past tense, but I am not sure. Maybe there is a similar loop-hole for Bacardi/ rum in general. Cheers! George

to give this drink some extra "kick". why not try incoporating Guarana? Cheers! George

That article is ridiculous in so many ways. I, for one, will never wear a chef's jacket. Why should making cocktails properly, and with a great deal of care and enthusiasm be seen as extraordinary. surely this is what a bartender should. The only thing that I would like to be called is a "good bartender". Are people who take no pride in their bartending really bartenders. Sure they tend the bar, but not very well it seems, these should be called "bad bartenders". I serve people how I wish to be served myself, albeit without the free drinks. Cheers! George