Ufamizm

I actually just finished my first batch of smoked peach bitters. I'm really happy with how it turned out, although I'm going to have to wait and see how shelf stable it is. I know everyone is getting in the bitters business these days, but I think I might jump in soon with this as one of my launching items. I have yet to find a peach bitters with the depth and complexity (its no Fee's candy bomb).

One of the local stores here just ran a closeout special on Karlsson's Gold. While I normally abhor vodka, Karlsson's is the exception, with that earthy, mushroomy flavor. Bought out their inventory at 9.99 a bottle!

The reason for only four bottles is to not overwhelm anyone with too many products initially. I am quite familiar with the "start with a drink you like" concept but this needs to appeal to a wider audience. Also, they won't be limited to four bottles for long. The idea is every week or so, a new bottle will be introduced, expanding their bar, knowledge and repertoire.

I'm working on a project for teaching the average novice how to make drinks at home. The key is that everyone must start with the same four bottles. Things like fresh juice and simple syrups will be incorporated from the start. So my question to the community is: if you had only 4 (store bought) items to get a diverse group of people started in craft cocktails at home, what would they be? I'm thinking: Gin Rye Angostura Vermouth of some variety or cointreau Keep in mind this is not a poll of what *we* want as our 4 favorite ingredients as much as what will appeal to a wide audience and be versatile to get them interested in craft cocktails(and still maintain a proper reverence for the history and quality we all expect).

I finally tried Black Bottle today and was pleasantly surprised, one of the better values available. Anytime I taste a blended(with the exception of Compass Box), I automatically expect mediocrity, not the case here. If it's available in your market, I'd recommend trying it. Here in Atlanta, the bars take the allocation for the Rittenhouse Bonded. And even then there isn't enough(we only got 6 bottles for the restaurant the last go-around). A few bottles may slip through but I haven't seen them. Even the 80 is very difficult to obtain at a consumer level. The Bulleit, for my money is one of the better value ryes we can get here (at least so far) with consistency. I love the Rendezvous, but it is a big jump in price here($40 vs. $25). We serve Rendezvous at the restaurant but I have the Bulleit as my day to day at home. BTW this is my purchase today, mostly restock. Except for the Ramazzotti. Decided to try and incorporate it into a new cocktail (hence the depletions on the bottles already . So far have really enjoyed : 1.5 Haymans 1.5 Dolin Dry .5 Ramazzotti 2 dashes Regans Orange Absinthe Rinse

Looks like a Taisin mold with Macallan stamped on it. A little late but yep, It's just a branded Taisin and it works quite well. All the molds are going to leave the sphere pretty wet. We mold them and then throw them in the freezer to get the surface temp back down. The nice thing about the Taisin is with good ice the balls are clear like this

Just had a cocktail that I wish we sold more of; probably the most under appreciated drink on my list. Sophisticated Irishman (I know it needs a better name, but I'm in a naming slump!) 1.5 oz Finian's Irish Whiskey .5 oz Lorenzo Inga Amaro 1 tspn Benadictine .5 oz simple syrup .5 oz lemon juice 1 oz orange juice 2 dashes Angostura Orange Bitters 1/2 of an egg white Orange Peel on empty cocktail glass & discard peel Extra shake and strain up Its got some nice complexity combined with the texture that makes it one of my favorites at the moment.

Has anyone tried Port of Barcelona gin? It just became available in the market here in Atlanta, although I have yet to see it anywhere. Its made by the same people that make the Obsello Absinthe.

I just got my first bottle of Black Maple Hill 23 yr! So thats what a manhattan can taste like So far I've had a Brooklyn and a Manhattan, and life is good!

There's a serious cocktail bar here in Atlanta that has featured a drink on their list called The Uninspired Drinker, that is vodka, soda and if you're feeling adventerous a lemon or lime.

Sometimes vodka can be the gateway to getting someone to expand their horizons. While it is my last choice of spirit to use, 70% of the people ordering spirits in my restaurant are ordering vodka (if they haven't been in before). I don't stock cranberry, so if someone wants a cosmopolitan and isn't ready to try something with gin, maybe I'll recommend something with an infused vodka. I don't really mind having a few vodka drinks on the list (most are house infusions) because chances are they'll try something a bit more complex than a jolly rancher and probably enjoy it. And after they have a bit of confidece in the bartender's ability to help guide them through a drink or two, they'll be more likely to go a step further and try something made with a different spirit. I've seen this work time and time again. While we still sell more vodka overall, our most popular cocktail is gin based.

This is pretty much what I do behind the bar. I just need to try to get the servers on the same page as me I guess. And I have my go-to drinks to get people to try gin. My Velvet Underground is the most popular drink we have and most people don't beleive that it has gin in it. ← Great minds think alike... So what's in your Velvet Underground? I'd love to have a new gateway gin beverage in my repertoire. ← I created the Velvet Underground for summertime, but it is so popular that it has just stuck around. Not the most exiting thing I've done, but it is rather refreshing! 1 1/2 oz Leopold's Gin About 1/2 cup fresh blueberries 1/2 a lemon cut for muddling 1 oz lavender syrup Splash soda Muddle blueberries, lemon and lavender syrup Add gin, ice and shake Strain through a mesh strainer into highball filled with ice top with small splash of soda Garnish with blueberries and long spiral lemon twist

This is pretty much what I do behind the bar. I just need to try to get the servers on the same page as me I guess. And I have my go-to drinks to get people to try gin. My Velvet Underground is the most popular drink we have and most people don't beleive that it has gin in it.

I think a large number of people feel this way only because its what they've always done. Thats why I'll make people what they want I just want to get people to branch out of their comfort zone a bit. Thanks for the feedback and welcoming. Finding this place was a true moment of zen!

I am the bar manager at a small upscale restaurant in the suburbs of Atlanta. I took over the bar here about a year ago and have slowly been working towards becoming a great cocktail destination. When I started, the cocktail list was appletini this and cosmo that. It took a while to get our guests comfortable with the idea of better cocktails, but now most people embrace our mix of the classics and our own originals. Fortunately we do have the kind of staff that is willing to get behind our program, learn about the drinks and encourage people to order off our drink menu. The biggest problem that I have encountered is the vodka martini. 99.9% of our clientele believe that a martini is vodka, no vermouth, shaken to death (and are terrified of gin). Now the gin drinkers are much easier to convince to let me make them a real martini. Now if you really want vodka shaken, order that and fine, I’ll make it for you. But my question is, how do I get everyone on the same page, that if you order a vodka martini, you’ll be getting one. I’d like to hear from other bartenders and bar managers (and anyone else that would like to add a comment or two) what experience you have in dealing with the uneducated when it comes to the martini (especially a vodka martini). Is the best approach getting the staff to ask people if they want a shaken vodka up or a vodka martini? Thanks Kevin PS Lets save the vodka vs. gin conversation for another time. My mission in life is already to covert vodka drinkers to gin