Adam George

Hmmm... http://www.urbandictionary.com/define.php?term=fiddy"And Dan said, 'Yo, Aud', yer Fiddy Fiddies are hot, But we like yer pronunciation, Not one jot.'" Adam "50 Pence" George Drink Craft or Quit Buyin' 2013

Okay. Okay. I'll chime in with a recipe or two. I'm creating new drinks for the winter menu. These two drinks I nailed in one hit and have received great feedback thus far. The first is a Sour inspired by a blackberry/tonka pastry from the afternoon tea service and the general shift toward apple, blackberry, blueberry and cassis in the desserts. 1.75oz Chivas Regal 12 Scotch 1.25oz Plymouth Sloe Gin 1.00oz Winter Berry Shrub* 1.00oz Lemon Juice 4 good dashes Bob's Cardamom Bitters (From CK Bitters Bottle - Use one good squirt from original dropper) 1 Clarence Court Duck Egg White Double shake. Fine Strain into coupe. Garnish with two blueberries sandwiching one blackberry on a golden cocktail stick Dust with fresh grated tonka bean. *Winter Berry Shrub In a boston tin, take two ounces of Monin (gasp) Blackberry Syrup and thoroughly muddle in 10 Blueberries and 5 Blackberries. Add a further three ounces of syrup and one ounces of Apple Cider Vinegar and three good grinds of both salt and pepper. Leave to steep in a bainmarie of hot tap water for a hour, stirring and prodding at any whole pieces occasionally. Alternatively mix in a thermomix at 125 degrees Fahrenheit, if you're rich. Double fine strain and bottle. Will keep. Refrigerate if you like. A note on using Monin: I doubt it's the same for the rest of the world but my Monin Blackberry claims 44% fruit juice content - 22% of the total is blackberry. Given that the syrup has an overall sweetness similar to their Gomme, Sugar Cane Syrup or a 2:1 solution - around 65 Brix - this is a good solid fruit content and makes a great, convenient base for modifying. Sorry if this is not "craft" enough, but I'm not going to waste valuable man hours on prep. I have a small team and prep is done on the fly during service. The next drink is a flip that using the amazing Hibiki 17. I love this Whisky for its balance of fruit and cocoa and that is what this drink is about. 2.50oz Hibiki 17 Blended Japanese Whisky 1.00oz Edmond Briotett Creme de Cacao Blanc 0.50oz Edmond Briotett Creme de Apricot Liqueur 0.50oz Cream Sherry 0.75oz Double Cream 2 Dashes Bitter Truth Naked Grouse Bitters (From original bottle - Use two from CK bottle. And don't ask, I've no idea where they're from. Probably promo' material.) 1 Whole Clarence Court Duck Egg. Double shake and strain into small chilled white wine glass. I'm using a Schott Zwiesel Riesling glass, I believe. Dust with a very light sprinkle of cinnamon, attach an orange twist and float a small dark chocolate tile bearing your hotel's coat of arms. (Please note that with with the exception of the shrub which is an accurate conversion, cocktail recipes are given in US ounces for convenience and do not represent the volume of the actual serve. Once you Americans accept that 20ml "ounces" make much more sense, this will become easier for all of us)

In on page 1.

Funny name for an unaged product. They should have called it "Too Broke for Barrels"

Is this their How To Fit In on eGullet Gift Pack?

My Tai 0.75oz Skipper Demerera 0.75oz Smith & Cross 1.25oz Trois Riveries Blanc 1.25oz Lime 0.75oz Pierre Ferrand Curaçao 0.5 oz Orgeat 0.25oz Vanilla Syrup. Shake, cubed ice, crown with crushed, lime husk with bitters dashed on and large mint sprig for garnish. My ounces are 20ml for ease of multiplying and dividing and because you don't like the metric system, but these are my ratios. I also agree that absinthe in dashes doesn't matter. Just use the cheapest real distilled absinthe you have. Pernod Absinthe and La Fee are both fine. The latter have just released an all natural verte, which is nice, but really it doesn't matter in such small quantities.

Absinthe in the Zombie, yes as I use Don's formula. Mai Tai, no, as I prefer Trader Vic's.

I love Nightjar as a concept.its executed very well and the bartenders are some of the fastest and most elegant bartenders I've come across. They pump out silly complex drinks in relatively no time at all. The amount of man hours that go into prep are really impressive However a lot of the drinks are too sweet for me because they are not really a bar tender's bar. Instead they cater for people that do not really drink cocktails. The whole place is a bit of a paradox. I love the atmosphere, though.

I too found the Navy Grog lacking in some depth so I added a Barspoon of St Elizabeth Allspice Dram. My recipe was 1oz Skipper Demerera 1oz Appleton VX 1oz Havana Club Blanco 1oz Honey Mix .75oz Lime .75oz Grapefruit .25oz Allspice Dram Dash of soda in the glass. Somewhat cheap and cheerful, but lots of flavour. I actually served these in enamal camping mugs as I thought they fitted the grog theme.

How does this differ from the Navy Grog?

New job, new camera lens that I'm still mastering (Silly shallow depth of field) so we celebrated at my favourite bar, Nightjar with some pink champagne. Sometimes when I'm out, I can't be bothered with cocktails. Nightjar's are particularly involved. It's sort of the drink's equivalent of experience dining, with many clocking in with 6 or more ingredients. After a long shift, and with palate fatigue I'm not going in for something with "...Cherry blossom smoke...rose-hip jelly..." and neither do I want to pay £15 for something like an old fashioned that I can knock up at home. Sorry that basically nothing in this photo is in focus. I was trying to get the first E in Mercier in, but it was dark and I had company.

Gets me every time.

Use your syrup to make a Mint Julep, or to sweeten a Whiskey Smash.

Red Leader standing by.

Cheers. I went one further and also added one part Cherry Heering and one part 47% gin. One part is 20ml, for the sake of size.

Koko Kanu coconut rum is pretty strong in coconut flavour and doesn't taste like shit. It's made by Wray.

Both because more bitters = more better.

Do they even have access to ice?

This is the Colada is used to serve at my last bar. 2oz Pampero Anejo 0.5oz Wray and Nephew 2.5oz Fresh Pineaple Juice 2oz Coco Lopez 0.5oz Lime Juice 2 Dashes Angostura Bitters Blend with a couple of shallow scoops of nugget ice. Garnish with fresh mint, lime husk with bitters dash on.

Amazing. I wish I could do the same.

Two parts Cynar, One part Campari topped with soda in a half pint. Possibly a new favourite aperitif.

A perfect Clover Club at Wabi, the Japanese restaurant in Horsham. Noilly Pratt and Tanqueray. fresh fruit. Dehydrated raspberry on top.

Mocktails! Ah! Having a favourite is like having a favourite condom; it's honourable but so unfulfilling...

I wonder much you'd have to fail at internetting to be still searching after seven years...