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  1. The science part of flavor is so interesting. It sounds like Slkinsey has been reading Jennifer Colliau's blog posts on the subject at Small Hand Bartender. I have added the link for the rest of you. Cheers! http://smallhandbartender.blogspot.com/search/label/orgeat
  2. Tonight we are drinking Hot Winter Cider. Basically a hot buttered rhum apple cider. Mull apple juice with orange peel, star anise, cinnamon sticks, and cloves. Make a compound butter with equal parts brown sugar and unsalted butter with cinnamon, clove, and allspice. Add two teaspoons of compound butter to the cider with a couple of ounces of Barbancourt 8yr (or whatever) and enjoy!! I also like Audrey's recipe for Tom and Jerry's but my family cant wrap their heads around hot nog.
  3. Does anyone have any tips for freezing spears for long drinks. Is there a preferred mold that the guys at The Violet Hour or Little Branch are using? I have tried cutting the barriers out of the tovo silicon trays. I'll be grateful for any tips.
  4. There are many things that we do touch such as straws with our fingers and garnish. Still, when you see a cube crushed into an open palm where the melting ice covers the whole hand and then makes it into the glass it seems a bit much. The real problem is the money handling. Other wise the bartenders hands would be pretty clean. Oh, and dont try to shake the bartenders hand. Theirs hands shouldn't resemble a subway trains guard rail. Maybe the pound if you must.
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