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phlip

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  1. Hey Chris where did you get that Big Ben recipe from? We had a Big Ben on the D and C menu 1 or 2 years ago. A variation on Regans Dubliner, which I turned into the Londoner and in turn into the Big Ben. More so for Big Ben in London but didn't mind the duplicity of name since I do bleed black and gold, anyway my Big Ben was 2 Beefeater .5 Dry (old Noilly or Dolin) .5 Grand Marnier Dash of Orange
  2. There is no substitute for fresh juice. Make him a boozy non-juice cocktail.
  3. Free pour a Tantris Sidecar consistently ten times in a row and I will never touch a jigger again. Free pouring 1 to 2 oz at a time have a chance of being acurate. But the margin of error for .25 oz to .5 oz just is too large. And again I will not admit to free pouring being faster if we take in quaility as factor. I have jiggered in bars 3 or 4 deep. The only thing harder to believe that one can accurately free pour with one bottle is they can free pour with two. I'm not buying it with the exception of equal parts. Any body heard of Ryan M's jumping jack test. You free pour test yourself an
  4. A 2 year old can make a 2 ingrediant hiball, free pour your heart out. One more thing about why jiggering is so important is the education factor. That is recipe sharing and such. I can give my staff formulas and the tools (jiggers) to replicate drinks. More importantly think of people who are not bartenders who want to make recipes at home? Jiggers even make the novices produce on point. Also training a new bartender, whats simpler teaching them to jigger or freepour. Also whats more sure fire and consistent. Jiggering = better drinks. Think of what you were drinking ten years ago.
  5. There is its called fresh strawverrys. Anything you can get fresh there is no need for a liquior.
  6. How about this analogy. I don't go to the cherry tavern and ask for a Sazerac, I'm aware of my suroundings, shouldn't everyone be? Also if you are a vodka drinker and enter a place that doesn't carry vodka and you only find out once your there it is that establishments choice for a reason. They have two easy choices take an interest and find out why or go to any other bar anywhere and order your vodka drink. It must be said that it is a two way street between bartenders being professional and consumers being polite and I must say the rudest customers nominated by spirit of choice are vodka dri
  7. Ignorance isn't bliss, its a vodka tonic. Look I remember being a vodka drinker, thats right laugh it up. In my day in Pittsburgh I put me back some Stoli Tonics, Why? To get drunk, and why Vodka Tonics well because Vodka is what one drank to get drunk. It didn't taste like any thing I got drunk without bothering to think, taste, or enjoy. Now knowing what I know now I can't stand the thought of drinking something as mindless as a vodka tonic. Evangelize indeed. It is my job as a proffesional to help people drink better. If people didn't want to drink better I wouldn't own a bar or have a care
  8. Ok all you foodies have started our food program as well so please bring your egullets and feedback. Rest assured no standing. We thought about it but it just doesn't function smoothly and atmosphere just goes to poop. Thanks for all the props.
  9. First and formost you get what you pay for. Don't buy the stupid little glass bottled 750 of heradura find the cheaper liter bottle. heradura silver in the liter is probably the best value for quality to price comparison. Siete Leguas and El Tesoro are a bit more expensive but perhaps the two tastiest tequilas back to front and damn cheap compared to some of the overpriced posers in their henious packaging. If its not 100 percent blue agave don't buy it.
  10. Oxo measuring cups equal larger margin for error. That whole looking down at a line inside of something no bueno. The top of a jigger lets you know by overflowing if you put too much in or shows the top of its level if pour is short. Agree with John on the jigger set. Also throw in an adjustable Teaspoon measure for the critical 1 and a half teaspoon which equals the tricky .25 ounce. Oxo blahh, jigger please
  11. One last thing I should of said in the first place. Will jiggers kill the bar star? My question would there be bar stars without jiggers. Anyone recall any bar stars 5 or 6 years ago before every jiggering establishment that currently has bar stars were open? Keep thinking
  12. Most disabused principle is Philosophy. Thought article was just another exercise in the long history of "philosophizing" for the sake of it. Labels don't explain much they are just convienant. Blah Blah Blah.
  13. First off how dare Don Lee accuse people of thinking too much. I can hear him laughing to himself as he writes these things. (and too think he got in the times, good dig Don) About time to make a drink. Whats the difference between a hamburger at Mcdonalds and a hamburger at Landmarc? Price, time, and quality. I can walk into Mcdonalds most likely walk up to the counter and get a hamburger on the spot for whatever those baby brain washing pigs charge for a burger these days. Where as at Landmarc one must wait for his or her burger which I find totally unexceptable. I mean like sometimes it cou
  14. Thats what I don't understand Sam. They probably didn't even realize it was a staple. we are just the stupid US market I suppose.
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