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Thank you very much Gary. Yum, a cocktail. Whatch 'ya having? I would very much love to attend one of your weekend class sessions, but Summer is our peak season and as the saying goes -- gotta make hay while the sun shines! In fact, there are a few of my coworkers I think would be quite happy to make it a bit of a group retreat and rejuvenation for the passion of why we are in this biz.... A welcome respite from the six deep of demanding faces surrounding the the full circle shaped bars we have, with many patrons whistling as if they lost their pooches for service too. (It does get a little old, but that's what a good night's rest is necessary to approach another day in the trenches all over again.) Cocktails sound sublime and my best friend must be thinking the same as my phone just rang.... Cheers!

I was looking at the various recipes for the same drink perspective, that are published far and wide with many different volumes, but in usually similar proportions. I think I'm trying to balance creating cocktails in the work place/in the biz versus the home mixologist. Do you have restaurants and bars approach you with a specific cost being a big factor to their signature cocktail menus and drink pricing? The "Sizing Recipes" struck various notes of perspective for me. While I understand that some drinks are designed to induce a zombie-like warm, fuzzy euphoria in one punch, others are tried and true recipes with moderate amounts of alcohol. Another part of this -- my observation that many European drinks and cocktails are made with much more volume of liquor, perhaps worthy of a different direction of discussion (probably most attributed to differing cocktail cultures, etc.). Back to my question of cost being a factor, I have found that some cocktail recipe books will be clearly written for the industry as a excellent bartender's resource, reference and guideline while others will be targeted for the home bartender for both personal enjoyment and entertaining purposes. [This is where I think I've worked perhaps too many a corporate establishment, and am now saddled with a bit of the managerial responsibilities and tasks, forever concerned with cost as the first and foremost thought/question! ] Liquor costs and adjusting our menu pricing accordingly, hand in hand with our owner and bookkeeper nearly run my day to day life! Every signature cocktail we've worked on this winter has come down to the same set of questions: What are the costs of the ingredients? The portions of the ingredient? And the price charged for the cocktail for the guest while trying to keep it within our desired price range and targeted goal liquor cost percentage? Not always fun when trying to be creative.... Whereas at home, entertaining friends or family, while mindful of maintaining recipe ingredient proportions to preserve the cocktail's integrity, I'm not concerned if I'm pouring a two ounce or a four ounce drink.

I find the increased useage of savory or more culinary inspired ingredients as a very exciting new direction for cocktails. Ginger and lemongrass are becoming more common as well as other few aromatic herbs. My newest find came from a Martha Stewart Living "Good Thing"! I was blanching the last of the summer bounty of my garden tomatoes and had the skins in a small pile on my cutting board when I remembered in one of the magazine issues those were suggested to be dried in the oven and then crumbled into powder. Hmmm, how can this be added or garnished into a cocktail? sprang immediately to my mind! Gary or Mardee, do you have any that can be shared?

Ooooh! I'm interested in this as well because I've got to do it every day/night I'm at work! Jäger Bombs. Just the faint smell of the Red Bull makes my head ache! However my goal is to please the guest and provide as the guest specifies or as requested. Some I do get to know and cultivate into regulars that I then feel a bit more comfortable to suggesting something new I feel they may enjoy.

If I may add, cost is a factor as well, no? Within the licensed establishment: Pouring for patrons (within the US), management is mindful to the pertaining local laws and regulations concerning the serving portion permitted as well as the cost of the proportions of all of the ingredients. I cannot but help but notice that when visiting many European bar and cocktail websites, those folks often serve up a healthy and sturdy three+ ounces of liquor within many of the drinks. The restaurant/bar of my employ, we actively regulate the barstaff pouring disciplines and try to keep it to a maximum of 2 ounces for a very few drinks (say like Long Islands ). However, on the other hand, we also have some rather healthy pours for the large cocktail glasses for whatever Martini of the moment -- and are priced accordingly. But then this scenario may be quite different, by preference, for the home bartender attending to their guests. This is at least the manner in which I've rationalised the various recipes I've read in differing cocktail books, being targeted for different audiences. Any thoughts on this?

paul, Do you have any cake decorating/baking supply stores? You can find the larger sized granulated sanding sugar in those sorts of places. If not the colour you would like, not a problem. Plain sugar (sanding or the regular granulated type used for sweeting your coffee) can easily be tinted with a dab of paste food colouring. Small amounts at a time are easy to tint using a ziploc type of baggie. The pastes are very concentrated, so a little goes a long way and is best to use the aid of a toothpick. (Unless of course you'd like to have blue, purple or hot pink finger tips for a few days ). A friend lent a book to me (long ago I'm afraid -- for inspiration and study for the eGCI) filled with fantastic Champagne cocktails. The photos are beautiful and many feature the use of tinted sugar. Book cover here, Champagne Cocktails, by Anistatia Miller, Jared Brown and Don Gatterdam.

I have a lovely recipe for pork tenderloin with an apple cider and JD marinade and sauce. But elsewise, I've just grinned and beared it each time my former boss pulled me aside for a wee treat of drinking a shot of JD with her. (her favourite spirit of choice). Sometimes that still gives me tingles thinking about that warm, burning feeling. But she and I had much fun and many laughs during those summers on the island. Had to admire a woman that enjoyed Jack, straight up, neat with a bottled water on the side. I haven't had the pleasure of Dickel myself because I don't think I could muster up the courage to try it. Woodford Reserve? Surely! Give me a spirit with distinct vanilla notes and I'm all over it.

Thinking of all of this mock champagne -- What about stocking some of those bottles of sparkling N.A. grape juice? Perhaps even some adult guests may enjoy this option as well. Much can be done with it: -A frozen strawberry awaiting at the bottom as both a visual beautification, a treat at the end of the fizzies and serves to keep the beverage cold too! (Consider frozen rasberries/blueberries too!) -Splash of some of the fruit coulis from the pastry chef's supplies or some OJ or Peach Nectar into the bottom of the glass and top with NA bubbly? -Maybe even think about purchasing some beautiful coloured sanding sugars and rim the champagne flute glassware with pretty pink or purple for added eye appeal? Something else one of my co-workers reminded me of last night I thought was fun. Garnish a banana-chocolate milkshake with one of those silly plastic pieces from a Barrel of Monkeys games. (I haven't been to a toy store in ages so I don't know how expensive or how many come in a barrel). These same monkeys have also been seen hanging off the edge of a chilled cocktail glass containing some sort of "Chocolate Chimp Martini" banana/chocolate liqueur based mix, for adults, in some bars as well. I know, a bit gimmicky, but that's sometimes what kids love.

Hello Gary and Mardee. Welcome to eG! I've tended for some time now and I find that it never ceases to amaze -- to say the least. On to challenges: I approach each shift as throwing a party and make the goal to make a new friend, which kinda sounds (or reads) silly as I type this! Anyway, I've found this approach is difficult for some of the newer tenders coming into the current restaurant/bar job market, among many other challenges, i.e., dedication and a disclipline to knowing/understanding the classics, proper method(s) and deciphering cocktail myth from cocktail fact. (Of course this varies due to the type of venue within which they work). Within your well seasoned experiences and travels, what challenges or trends do you see with the one(s) behind the mahogany? What trends do you see as exciting? Thank you! edit to add: p.s. I *love* the photo of Sylvia and her cat Mavis. Aren't pets wonderful?

I'm a bit behind on my Times reading... But this March 17, 2004, article is still available for reading, with free registration. It is well written and informative on the subject of Jack Daniels and American Rye. Bourbon is briefly covered as well. I learned of the "Lincoln County Process," and of Monongahela or Potomac/Maryland style of rye. Excellent article. Now if I can only get Don MacLean's American Pie out of my head! Cheers!

That's how I feel about my Danskos. I invested in a quality shoe for the wear and tear of restaurant work and expect them to last in the neighbourhood of two to three years. They save money in the long run, and my feet thank me for it too! They are a welcome relief from even the most expensive and highly engineered athletic shoe, which will last me anywhere from six to nine months, at most.

pattimw - I'm not sure where you are located, but I highly recommend (retail) Quail Mountain Herbs from Watsonville, California. I use their flowers often and they are very fresh, rarely blemished and are grown without the use of pesticides or herbicides. They also seem to have the largest variety. (bachelor buttons, calendulas, english daisy, dianthus, geraniums, johnny jump ups, lavender, marigolds, mums, nasturtiums, pansies, roses and a mixed box) Giant Eagle, one of our local grocery stores stocks their flowers and herbs and I'm in the process of working out what we need for the restaurant with one of the produce managers for a wholesale cost break. To contact Quail Mountain, phone: 831-722-8456 The fella in charge of sales (who can check where in your area they are sold) is named Chick. He's a very pleasant and friendly guy very happy to help you with any questions. http://www.quailmountain.com That's the best I could recommend. I've looked into food purveyor Northern Haserot, but they only sell mixed flowers, 100 count per bag for $20. That doesn't work for me because I want specific ones, but they are my sole resource for edible, pesticide free orchids. Good luck, and I hope some of this helps. edit: clarity

paul - There are always the two standby kiddie cocktail classics: Roy Rogers (cola, grenadine with a flag garnish of an orange slice and cherry) or the Shirley Temple (lemon-lime soda with grenadine and a flag garnish). From there will depend on how much you are willing to invest. Do you wish to stock ice cream, sherbet(s), yogurt, various fruit purees and flavoured syrups at the service bar? Much will be a variation upon the milk shake. A yogurt shake with the addition a fruit puree, simple syrup (or sugar) and water would make a yummy Lassi. Pink Panther: milk, icecream and raspberry jam Then there's rootbeer! Variation on a float? Black Cow anyone? Here are a few others (think of the fruit juices that are normally stocked at most bars): Cranberry Frog: equal parts OJ and Cranberry; shaken like a martini and served in a chilled cocktail glass. (gets parents quite concerned however with viewing a child drinking from a cocktail glass) Fruit Loops: 1 part Cranberry, 1 1/2 parts OJ, 3 parts Pineapple juice with a splash of Grenadine. Garnish, again, with a flag (orange slice and cherry). Fuzzy Lemon Fizz: 2/3rds Peach Nectar, 1/3 Lemon juice (I've used Lemonade too), topped with a splash of soda water. Garnish with a lemon twist. Merlin's Treat: 2 ounces Mango juice, 1 ounce Pineapple, 1 ounce OJ, 1/2 ounce strawberry syrup. Combine in an ice filled cocktail shaker; shake and pour into a tall glass and top with Ginger Ale. For the most part, best advice: Mix these up for experimentation and then name it a current cool sort of kid appealing name. What colours are popular with kids? Consider stocking a blue coloured Kool Aid type of fruit juice mix and combine it with OJ to get something similar to a "Monster Slime Juice." I hope some of this helps.

It is an area of the Cape coast on the Indian ocean with long stretches of unspoilt beaches, indigenous forests, lakes, lagoons and rivers. The climate is temperate and the many scenic attractions has made it into one of the most-visited coastal areas in the country. I know how you will miss that little antique. I "had" one once myself. It was my first house rental in a very historical district of Cleveland. My landlord was threatening to toss it and I begged him to reconsider. Oh yes I'd enjoy the modern conveniences of a sparkling new stove, but I really cherish the antique/tried and true. Regarding the Garden Route: Much of what I suspected to be a most lovely destination. Like Katie, adoption is still available here too! And I've happily worked on a resort island of maintaining guest quarters ... full service! Accommodations and drink! Okay, seriously, there is some sort of peacefulness that cannot be explained to another in folding warm, clean sheets. We had a tight crew and I really loved spending time with our wonderful head housekeeper those Mondays when we were deserted as we laughed together folding freshly washed linens. As odd as it sounds, quite fond memories. And, there is much joy in repeat guests. They were a true pleasure. Purely from speculation of your wonderful blog, you're guests may never leave after sampling your lovely cooking and plating efforts! Sincerely, all of my best with this exciting new direction.

G - What about that sweet little antique stove? Will that remain with your house or will it add to the charm of the B&B? What is the Garden Route? I once gave very serious consideration over travelling to Madagascar to meet up with a friend. I really would enjoy to visit your part of the world one day. It is positively stunning. Yes, someday.

Gerhard - What an exciting adventure! The view is fantastic. Wishing you all of the best. I can easily picture a few beach chairs, umbrellas and a great big book to read while enjoying the sights and sounds of the Indian Ocean.

This doesn't suprise me too much. I think I may have posted this either here or at Webtender, but one of Cleveland's most popular Warehouse District watering holes started a buzz during their very lawerly/ad agency/accountant happy hour following. Mondays were the day for "in the biz." Specific promotions for food and drink and it quickly became *the* night to hang with fellow bar and restaurant troops. Then came the problem of the draging, dead business on Tuesdays. The solution? PBR and Jim Beam teamed up with this local hot spot. For a specific price (I forgot) one purchased a can, yes a can, of PBR and a shot of Beam. Table tents were everywhere for this and many a yup could be seen standing around with a can of beer in their hands. It worked and became nearly as busy at the cash register as the booze guzzling fellow servers, barbacks and bartenders on Mondays! If I'm not mistaken, this was also a big Classic Rock music night as well. Made me scream with laughter to see these new college grads (this bar attracts the young and beautiful), all of about 23 years old, suited up in their Brooks Brothers best suits, albeit wrinkley from a long hard day at work, jamming to Stairway to Heaven and swilling down a can of beer. Article here. Cheers! edit: grammar

Aha! http://www.webtender.com/iforum/message.cg...&hili=trademark

Actually, a search of TESS the Bacardi Cocktail (the ingredients and recipe) is lacking. There are plenty assigned to the generic "Bacardi" for glassware, apparel, etc. I think Robert (DrinkBoy) knows this, but I'm pretty sure The Hand Grenade, other than now The Donald, is the only cocktail that is trademarked (with exception to mixes that are purchased from the grocery/beverage store, i.e., Jose Cuervo Margarita mix, and the like).

Drink too! I recently caught something that Homer said under his stinky breath in an episode I've seen more than twice. It was the one with Ron Howard, Kim Basinger and Alec Baldwin and he serves as their personal assistant. He mixed up vodka and wheat grass, burped in Ron Howard's face and named it a "Lawnmower."

Not so distant future eG Q&A guest Gary Regan fills us in on some of the glorious wonders of Rum. Article appears here, scroll down. Happy reading! Cheers!

Darwin's in Chicago has some cool ideas with selling those microbrews. Highlight "blurb" here. I've seen those champagne stems in the stores during the holidays and thought they'd be rather inconvenient for guests. (They cannot put them down anywhere....) But quite clever for their restaurant! And that Beer Float sounds fantastic!!! Cheers!

Granted this article was published in 2002, but I think the figures are fairly close. I think the day of the $3 cocktail are well over. At the time my standard drink was a mere Stoli Vanil and diet, tall I was visiting South Beach. Those crappy drinks were $15 each! I think Cosmos were $18. I know -- location, location, location. Thanks for the link to the article. I particularly enjoyed the following tasting notes:

Well, the TESS (Trademark Electronic Search System) session expired. Here is the relevant info from the folks at the US Patent and Trademark Office: I wonder if the man himself mixed it up on his own or if it is a preference that he enjoys and is now narcissistic enough to try to market it as such? As the saying goes: "Inquiring minds want to know!" After all it has been on file for some time now! I suppose we shall see.

I always look out for these things. Some of it is just junk to clutter, others are eBay worthty while some are quite lovely to have and use. I thank those at Bombay Sapphire (ooops, a competitor) that commission the annual cocktail glass created by some renowned architects and/or designers. Press release here with a detailed list of the give-aways. Cheers!