Snowy is dead
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Posts posted by Snowy is dead
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Pimms with a little lemon juice and ginger ale for me. Perfect summer "warm up" drink.
I can't recall the name, but there is another pimms I saw at a duty free in Gatwick airport. Holiday pimms or something? Was not 1-6. Has anyone tried this one yet?
Just looked it up, Pimms Winter No. 1 is the name. Looked festive, but I passed.
Sean
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I was in London for a batchelor party this summer. For some reason I can't remember the names of the bars except we did go to the American Bar at the Savoy. Not to beat a dead horse, but the word I do remember is expensive. I don't remember going to any bars in Dublin or thereabouts that had cocktails other than cosmos, etc, but I imagine there might be some in the Temple Bar area. Enjoy your trip.
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It's interesting to see the sheet with all the cocktails they teach people at the bartending school. A good portion of them I've never been asked to make, and anther good chunk use pre-prepared mixers. I would say to actually pay attention to what people drink where you will be working and learn how to make drinks with fresh juices. Granted many bars will still use powdered sour mix and all, but at least you won't be screwed when someone wants a 'real' daquiri or something.
Another thing is to make sure you know what everything actaully tastes like, including the spirits, and know something about them. Nothing is worse than asking a bartender about a bottle and getting "I have no idea."
Good luck.
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Good luck with your search. I second looking for a place you enjoy drinking at. If you don't like spending time there drinking, you definitely wouldn't like working there. Hopefully they will be open to new cocktail ideas, but be ready to make one interesting drink for everly 40 grey goose martinis you make and bud bottles you pop.
bon chance
Sean
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Last year a friend looked up george washington's eggnog recipe. took a few days to sit, but was delicious. Mostly brandy for the booze.
Also tried some with southern comfort. It makes me very afraid that it tasted quite good.
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I was always under the impression that fino sherry was served chilled. At least that is how it is requested by the people that order it at my bar.
I too have had a bottle of baileys clot, but it was pushing 40...no surprise there.
I have also read about the oxidation of vermouth on this forum, and have taken to buying 375s or smaller when possible to avoid the bad thing from happening.
Sean
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maybe there is still someone at the hotel who knows...
http://www.drinkboy.com/cocktails/recipes/...aporeSling.html
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Stoddard's in Copley was still there about six months ago. I don't think they do sharpening, but they sell stones.
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maybe a pic or two would help. I love finding old bottles at the back of my friends hand me down bars. A little cocktail mystery every time.
Best of luck.
Sean
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Kitchen arts on Newbury St. in Boston does a nice job. They sell nice knives to and know how to handle them.
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So far ( and I've tried about 10 different products ) the difference in quality between MB anything and the cheap stuff ( orange curacao, for example ) is like the difference between cheap triple sec and cointreau. The Apry is a particular shining star, in my opinion. I would never drink bols apricot brandy, but the apry I've been known to drink straight.
I highly recommend picking some of their stuff up. The only downer is the cost. Almost everthing is about $20 US. Not too bad, but about $10-13 more than the cheaper varieties of their whole line. I imagine alot of folks would balk at paying $20 for creme de menthe...
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I have to second the "info" books. My personal favorites to have behind the bar are the New York Times Almanac, the Food Lovers Companion and the Wine Lovers Companion . The Chas. Baker books are great, just don't let drunk patrons handle them...
Forgotten Spirits is a great book to pique the interest of noobs, like myself, as is Craft of the Cocktail. Trader Vic books are fun to play with too.
At one job we called the New York Times almanac the "argument settler."
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It's silver plated. I'll have to give it a try this weekend. I'm thinking of rinsing it with very hot water, and then some vodka to kill whatever else lives in there.
Some more stuff
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That metal shaker is larger than the ones I use at work. As a side note, what do I need to do to be able to use this thing without getting silver plate floaters?
Sean
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It's always amazing the arguments that are used in an issue like this. We heard much the same a few years back when they were debating opening package stores on Sundays. Far as I can tell, Massachusetts hasn't fallen down a rabbit hole of debauchery and drunkenness. At least no more than normal
The substance of the law would not require every town to allow this. It provides for a new category of liquor license that towns may reject or accept on their own, for wine only, no beer or liquor. The number of licenses is determined by the population of each town. I think I recycled my voter info, so I may get this wrong, but here goes. Each town gets 5, pending town approval. For every 5000 additional residents, another license may be issued. So the availiability of wine will be in proportion to the population with a little added convenience and a couple more outlets.
As a side not, the only place I really see the opposing adds are in liquor stores.
Sean
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I just bought a shaker on ebay. Looked like a tea pot, kind of. thought maybe it would hold about 2 or 3 drinks, tops. Turns out it's huge. Are all vintage shakers large like this? It's almost a foot tall...
Sean
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roger that
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probably would if I could, but, sadly, that seems to be illegal in good 'ol Massachusetts. I guess people do it, but with all the security scanning going on less gets through than it used to.
I wonder if X-rays are bad for wine and booze?
Sean
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Thanks for the replys. I was just in London, too. Damn. Maybe I'll have it shipped. This stuff just makes me so curious. Have you tried it in an avaiation yet?
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Chez Henri has a funky latin inspired drink list and the bartender Scott has quite a repitoire of classics not on the menu.
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Angel's Kiss
1/4 Creme de Cacao (Bols)
1/4 Prunelle Brandy (Homemade Prune Plum liqueur)
1/4 Creme de Violette (Benoit Serres)
1/4 Sweet Cream
I'm curious about the creme de violette. What is the flavor like compared to the parfait armour? I have yet to even hear a mention of that stuff except on this site, did you pick it up in travel?
Sean
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Just being nice is cool.
I can forgive slow service or poorly made drinks if the effort is there and the person is pleasant and trying.
Getting crappy drinks with an attitude is the worst.
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I didn't read the clam article, but I know that Woodman's often has a sign near the register that lets people know how big the bellies are.
The roast beef thing has always stumped me. Love the stuff, but it's very, very local. You can drive 20 minutes from the north shore of Boston and no one knows what you are talking about. They'll give you directions to Arby's if you're not careful.
Be sure to try Duckworth's Bistrot next time. Killer food, excellent wine list, and just around the corner from Rocky Neck, the artist colony with lots of bars. Provided it's summer still. Not too mention the aesthetic of a New England fishing town. Gentrified in that area, but not totally.
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haven't tried Casablanca or the Independent yet. I'll be sure to soon. Thanks for the tip.
Grand marnier drinks.
in Spirits & Cocktails
Posted
I think Per Se has a house cocktail they designed to go with their food that is grand marnier, vodka, and pineau des charentes. I don't remember the proportions, but it was mild but pleasant.