Jump to content

Snowy is dead

participating member
  • Posts

  • Joined

  • Last visited

Everything posted by Snowy is dead

  1. Admin: Threads merged. I was just doing some online looking and wikipedia (of all places) has this company listed as a source for the defunct creme yvette. http://drink-related-gifts-gadgets.placefo...2689181861.html not sure if you can get it, however. The site does seem to be fairly recent, although the wikipedia entry did mention that it was hard to find, even in le France. Has anyone tried this stuff? Is parfait armour a good sub, or is it unique? Sean edit to add these links for other brands http://www.granitbleu.com/catalog/creme+violette+50+cl http://www.testadaz.com/mic/00133.html http://www.priceminister.com/offer/buy/140...-De-Fruits.html
  2. Still no word on the Apry from my distributor. They seem a little confused about it as well. I hope this isn't going to affect the entire marie brizzard line. That would be upsetting indeed. On the hopeful side, I have noticed that some of their newer flavors have a new style of label, so maybe it's just an interruption while they switch to the new label style. They still have it listed on their website... http://www.mariebrizard.com/en/gamme,3,4,,...t-liqueurs.html
  3. Thanks for the replys. I do drink an awful low of coffee, so maybe that is part of the problem. This is a fairly recent issue for me, but has gotten worse. When it is bad, I notice it with beer as well. Alchohol and acidity (hoegaarden) overwhelm me. Could it also be something simple, like dehydration? The bret thing confuses me, is that a fungus? I have to admit I don't know about it. Would it be something that affects a random bottle within a case, or is it like sulfites, and always 'just there?' The wines are not always the same, but usually once it happens, it's over for the night, regardless of what I eat, drink, or do. Sean
  4. I haven't really looked as hard as I could, so forgive me if this is covered in another thread someplace. But can you temporarily 'damage' your palate regarding wine? I have this problem sometimes when tasting wine, especially reds, that I register excessive acidity and alchohol when tasing wine that is perfectly fine. Sometimes, when I taste a wine to verify whether it is corked for a table, I am unable to taste for the rest of the evening. The 'scortched' flavor remains for hours, even after drinking lots of water, eating, whatever. Is this normal, or at least not totally uncommon, or am I doing something that is affecting my taste buds? I notice it most on the top of my tongue. My ability to taste food and most drinks is not affected usually. The exception to that is cocktails that contain citrus juice. This does not happen all the time, but often enough to impair my ability to enjoy a glass of wine. Professionally it distorts my ability during tastings and gives me too many 'false positives' regarding possible corked wine. Does anyone have any suggestions on how to handle this? It's starting to bum me out. Especially tonight when someone poured me a glass of one of my favorite wines, and I couldn't enjoy it. Thanks, Sean whoops, misspelled scorch.
  5. Here is good 'ol Massachusetts, the waiter pay is $2.63. Which is a substantial improvement from the $2.55 it was 6 or 7 years ago. The rule of thumb around here seems to be that waitstaff, with a few exceptions, are almost always paid the 2.63. Bartenders in chain restaurants also get 2.63. Restaurants and bars where the service is expected to be very good and the staff knowledgeable get more, especially the bartenders. I've heard of $10 an hour in Boston, but never seen it. Best I've done is $7. I know of one boston chain (nameless) that pays the waitstaff 2.63. Large parties get an 18% tacked on the bill. However, the bar, and the bussboys take a cut. which is fine. It's the cut to the house and the "function manager" who booked the party that rots. Waitstaff end up walking with as little as 12%, splitting among the people who got the party. It's like the mafia or something. edit to add the point: that not all tips end up where the patrons assume they do. fortunately, these kinds of things appear to be happening less often.
  6. It has been my experience that the higher end the restaurant, the more people have their hands in the tip jar. At a job in Cambridge, we tipped out 36% of out tips to support staff. Sure there were only 3 waiters, but also 2 bussers, a food runner, and a bartender. So a $400 night turned into about $250 after tip out. Not bad, but hardly a windfall for a weekend night. Some places also pool their tips, so maybe one bartender is making $3 a drink, but the slacker at the other end is making phone calls. Every place is different. I basically tip what would make me happy (usually around 30%). If I get a comp drink, extra special treatment, or see that the bartender is skilled, but getting their ass handed to them, I chip in extra (above the 30%). No one likes to get clobbered all night and then having to roll quarters for an hour... It is very tricky. If I'm not sure, I usually ask what the situation is with support staff. Partially from restaurant curiosity, but it also helps to gauge how much is appropriate. I like the comment above about the $4 dollar monday lunch. I've had days like that, when after I ring in my half price burger for lunch, I owe the house money. I keep track of my earnings and average them every week. The shocking revelation is that, except in rare occasions, huge money nights are almost always balanced 2 days later with a crappy night. I usually make within $100 either way per week unless something fancy happens. Those windfalls (other bartenders, etc.) are eaten up by people who don't tip on wine, etc. Sean edit to clarify about quaters. I actually have nothing against quarters, I just hate rolling them at 2am.
  7. would the rubber in the sealing ring affect the wine at all? Sean
  8. so the fizz is more a style of drink than a demand for lots of bubbles? Have to say, I didn't really notice much carbonation, but it did help to thin it out a bit.
  9. Snowy will be spending some time perusing the book. I enjoy the book, but the arcane proportions in most of the old books just make me scratch my head. The ABC of cocktail books say the average cocktail glass is 2 1/2 to 3 onces. I don't think I make shots that small, nevermind 5 ingredient drinks. I did another one tonight. The drink came out much more subtle, with that "sorbet milkshake" thing going on. Pretty amazing drink to look at. Scared the hell out of the patrons at the bar. Some guy said he made them at TGI Fridays back before he got his "real job." Said they didn't look anything like that. Go figure. Can't say that I have a craving for them now, but I couldn't stop tasting it. soooo different, but cool. Like when you have a good viognier or something. Fortunately, the woman I chose for my ghastly experiment enjoyed the drink very much. I used a tall and narrow wine glass. Got some good foam, and the drink didn't separate, unlike last time. I've gotta try one by someone who knows what they're doing What's next? Any suggestions for a "next move up the clue train" in cocktails? Sean
  10. Wow, thank you both. so, to make sure I get this; 2 oz gin(tanq, beef) 1 oz lemon 1 oz lime 1 oz HEAVY cream 1 whole medium egg white tsp sugar (can I use confectioners? I'm not sure what the superfine refers to.) drops (I think I'm using middle eastern. Bottle is at work, so I'm not sure. Picked it up at whole foods) I'll start with 2, used 3 last night. Soda water, before the tapping and swirling? I'm going to pick up some better ice on the way to work, see how that goes. What is the glassware for this? A wine glass? and is there a garnish, or is the fluffy eggy pillow enough I'll report back. Regardless of how it comes out, I'm having fun playing with this. Eggs scare the hell out of people in the 'burbs.
  11. I looked up a little history on line for this drink (didn't note the site) and got a kick out the 35 people hired at the original bar just to shake this drink. A friend of mine saw something like that in New York (again, didn't note which bar) where the bartender made the drink and started shaking, then passed the shaker to a barback who shook it some more. Those paint can shakers sound pretty good to that poor guy I bet! I tried it last night. I used a different recipe that called for only 1/2 oz cream (I used half and half). Came out much different than I expected. It was lighter and had a nice citrus edge to it. surprising how much the orange water showed through. Is this a classic mix for gin? They seemed to play nicely together. (I used Plymouth). The overall impression was that the test subjects (those who don't know when to run when I play with things I don't understand) were underwhelmed by the drink. Not unhappy, they just didn't think it was exciting. I used: 2 oz plymouth 1/2 lime 1 oz lemon 1/2 oz half and half 3 drops orange water 1/2 egg white splash soda water I think that's everything... (edit to add sugar: didn't have superfine, so I used a tsp of white) I'm going to try again with the full once of heavy cream and whole egg white, but am I right in thinking that this will dull the citrus/gin/orange flavor more? Or is this drink supposed to be more about the texture and mouthfeel than strong flavor? It looked damn cool, I have to say. I just re-read the ingredients above. my ice sucks something fierce at my bar. The ice machine is on the fritz and makes small watery cubes, so this assuredly screws with anything delicate that I attempt. I doubt I can convince my boss to buy a new machine so I can get this drink right, however. Thanks again for the help. Sean
  12. Hi folks, I was looking for a drink that I haven't tried yet but that I've heard of. I came up with the Ramos Fizz. Only problem is I can't seem to find any recipes that come close to being the same. Some have cointrea, orange flower water, some leave out the soda (which I don't get), and proportions differ. Is there a "true" recipe, or is it up in the air? Further, is this a worthy beverage for the effort? Thanks all.
  13. Hello folks, I'm looking for some of those pronged swizzle sticks they use for jamaican swizzles. Not the usual straight stick, but I guess they look like long pitchforks or such. Does anyone have suggestions for suppliers, or am I out of luck? Thanks in advance Sean
  14. I found a use for fee's mint bitters... a glass with cold water, 5-6 dashes mint bitter...volia! Mouthwash for patrons after a meal. works quite well. It's even the right color.
  15. Being a complete newbie to New York, are these bars open late, or do they close earlier than the average night spot? In my area 1AM is pretty much the limit. You can get an extra hour in Boston but not eveywhere. I'd hate to miss any of these because I was screwing around drinking a guiness and eating a burger. Thanks for all the suggestions. I'm filling out those extra credit card applications as we speak to finace this... Sean
  16. How does one get into Milk and Honey? Is that the same bar I keep seeing that you must know someone?
  17. I've decided to treat myself to a trip to New York City. I've never been and am looking forward to checking out the cocktail and restaurant scene. So far the bars that I plan on hitting are the Pegu club and Flatiron lounge. As a new fan to the world of vintage cocktails/spirits, are there any others I shouldn't miss? I'm going for (only) three days, but I plan to cram a lot of cocktails into that time... Thanks any suggestions. Cheers Sean
  18. It would might not be vodka, anymore than peach flavored arbor mist is wine. But it's all in the marketing. Enough posters saying it is indeed vodka would be enough to convince the general public, IMHO. Now wouldn't Ciroc be considered an eau de vie? or is there a distinct difference in the process? Honeslty, I don't know enough about the process of making booze to even hazard a guess. Is there a thread I should look at?
  19. the occasional negroni gets ordered in my area. From someone who knows more what they should be is a 2:1:1 gin-campari-vermouth the right mix? I'd love to know, but not many people know how to make them, and I sadly have to one to ask locally. Cheers Sean I'm also not sure if a lemon twist is right or if I should use an orange
  20. Snowy is dead

    Mouldy Cork

    sometimes a little moisture gets between the cork and foil causing mold. Seems to happen more with whites, especially with Burgundy, in my experience. Maybe differences between temperatures during bottling and storing cause the condensation... that is my guess at least.
  21. I love this wine. There are things I like, but I would come close to homicide for this stuff. Discovered it while working at Chez Henri in Cambridge, MA. Cost is (or was) $25 a bottle. They also have a '02 crianza and reserva for the same price, but I never tasted it. I guess the winemaker from Pingus split off and did this, but, to be honest, I know next to nothing. I was just curious if anyone knew anything about this wine before it drops off the planet... Sean Oh, btw, wine is around 60% tempranillo, rest is cab, merlot, and (I think) syah. Very lush and full, and easily has more time to age, as it took almost 45 minutes to fully open with no loss of fruit.
  22. yeah, the marie brizzard apry is very, very tasty. Once I tied it, I dumped out my botltle of bols/hiram/etc. apricot. no contest. Shame about the difficulty getting it all of a sudden. you would think that one or two distributors would actually read these sites, not just people who want what they can't get because people don't pay attention.
  23. I once took a blender and all the trappings, put in a box, sealed it, and put it in the attic when I started as a bartender at one place. Far as I know, they never found it...
  24. Give yourself a pedialyte drip with an oxygen mask while covering yourself in grease, salt, and fat while floating on a pool of water with a beer in one hand and a worchestershire cracker in the other and you should be good to go...or dead
  • Create New...