beans

Even with Mexican vanilla, quality varies by brand. Nielsen Massey sells this Mexican variety too. I remember once someone telling me PBS had a show that tests products and found that imitation vanilla beat real vanilla some months back. That is sadly disappointing. But then so are the crop problems that are driving up the prices.

:laugh: Gordon, you never fail! NVNVGirl: The Tiny Bartender was one of those Verizon "Get Me" cellular additional fee services. DrinkBoy's is far better!

run up and slap that newbie! (only kidding for those that took this seriously!) Alcohol abuse! Yes, what a sin to waste such a perfectly lovely spirit, but that's the expense of hiring a neophyte without the benefit of comprehension prior to being out on stage to perform. Sad management creates some of these instances. That's the do or die point and I've seen many sink. Worst was a girl who talked out of the wrong side of her mouth got and schmoozed a shift behind the busy 6-bartender army to work the [long ago, *sniff*] old times of Cleveland Indians' World Series games. Our head bartender made her leave after she asked what was in a 7 and 7. Poor girl, but lesson learnt. (and we were the first bar after exciting Jacobs Field's gates). Welcome to eG Ol Dirty Chinaman! On a serious note, perhaps not stated before as I should have.... (Clear Only If Known Syndrome = "COIK" .... ) Instead of hoisting unnamed bartenders up to be drawn and quartered, I offer up a different perspective for discussion that perhaps communication may have gone awry, but maybe not, too. Is it better to be mad that you had to coach that bartender to make a drink they weren't familiar with than to get something perfectly boak worthy served up in a glass? Is a real behind the scenes account or possible explanation not worth considering? I only do so, as I've worked in just about any and every type of bar/food service establishment available and a thousand times more with various multi-tasking, walking database/encyclopedia aptitudes. Managed a few once or twice.... So let's discuss!

I hope you're not on the other side of whatever bat I end up in tonight. I thought that condescending attitude was reserved for sommeliers (kidding, Mark) and Maitre d's still trapped in the 60s. Busboy, Please don't misunderstand our dear Robert. He's a man of outstanding, discerning and impeccable taste. A fearless man devouted to exploring and seeking the real truth to demystify cocktail myth and lore! An ethereal purist that enthusiastically and happily shares the knowledge and understanding of his Holy Grail of quests!! Yes, and one I respect and admire. (Who couldn't of one acknowledged in hard book copy by a publication from KingCocktail master, Dale DeGroff? [/end of public display of gushing] It's all good!

Did I ever make that sort of accusatory statement? Or is it being attributed? personal, really? Okay, all silliness and surprise aside. I posted food for thought to assist in a better exchange between barkeep and guest. Discussion is good. And on a truly personal note, I'm far from making it on a personal level. I simply do not maintain those sorts of experiences or problems. Just opening up the possibilities for x, y or z from the old, never dying trial advocate training of 12 years or so and my bartending in the trenches from what I've observed, both on the customer's part and service staff. And what popularity contests? Where did that enter into a lack of equipment or effective communication? trillium, no offense intended, but you're preaching to the choir.

Robert is beaming with that NVNVGirl! He is, without a doubt, a peach. (sorry so corny Robert!) Aren't little technological toys grand? I have a little bartender service (literally what it is called -- the little bartender ) on my cell phone! There are a couple of obvious little typo boo boos, but nothing major and a coverage of most of the basic classics. Webtender can also be located via cellular and Pål has a lovely and comprehensive, drinkie database.

I have to tell the bartender not to strain my drink with her hand? That's not something that any halfway competent bartender should know without being told? Silly me -- I didn't realize that it was my responsibility to ascertain what equipment a given bar has and then tailor my order; I didn't realize it was my responsibility to ask the bartender to keep her hands out of my drink. Next time I'll know. And I'm hardly smoldering with disdain here. I thought it was funny, in a sick sort of way, and figured it might be amusing to share related stories. I didn't realize that the profession of bartending was sacrosanct. Now I know. Oh, I missed the funny words to evoke humour in your post Janet! You need not have to tell the barkeep such obviousness. Perhaps you are missing the point. The point was to bring the bartender's attention that you were very aware of that habit, and was not something you found agreeable. Spelled out plainly a little better? No, you're not in the position to ascertain their wares either. But isn't it painfully obvious they lacked the proper equipment if they are using their hands? Trust me, I'd rather not touch anything liquid, cold or sticky given the choice, regarless of health code regulation. (aside from my own moral distain for presumptively believing my guest would relish the closeness and intimacy of sharing my own germs. Blllleeeeehhhhh. ) I ask you this Janet, should they have used, say a snug and nicely fitting old fashioned glass to shake up, mistakenly, your Gin and Vermouth and then flip it around to make the old fashioned glass act as a effective strainer? What that glass was sitting on and the hands that touched it are now in your drink, albeit a different route. Me, I'd rather take the bartenders hand carefully blocking ice cubes (not exactly a full finger in my drinkie) than the bottom of the glass touching normal, run of the mill bar top scum. :blech: Sacrosanct???? Now you're really being humourous, right? Just being real in the real world of bartending. Janet, I recall you are not a bartender by trade and do not do so to earn a living, correct? I'm merely voicing those options and various scenarios the customer and a bartender has only out of a betterment of understanding, and perhaps a successful exchange of good, effective communicaton for a successful transaction. Asserting a self imposed, and IMHO an improperly self perceived, "importance" and "value" are certainly not variables to that end. Does that clarify it a little? edit: TYPOS! (at least the same word was consistently mistyped/unbeknownstly mis-spelled, for what that is worth!! )

Sex with an Alligator This is one that is the process for only the bartender and was wildly popular on the resort island, Put in Bay, South Bass Island, Ohio where I worked a couple of seasons. However, recently I’ve seen bars making this in a different version as a Martini, up, with using pineapple juice mixed and chilled in a cocktail shaker with the Melon Liqueur. 3/4 oz Melon Liqueur, already chilled (leave in freezer and/or refrigerator) 1/4 oz Chambord 1/2 oz Jägermeister, already chilled (leave in freezer and/or refrigerator) In a tall “chimney” shot glass pour chilled Melon Liqueur; slowly dribble Chambord down the inside of glass which should, if done correctly will sink to the bottom. Using a maraschino cherry or the back of a small spoon, pour the Jägermeister so that it will layer on top of the Melon Liqueur. The end result should be a triple layered shot that oddly tastes similar to Bubble Gum Keywords: Cocktail, eGCI ( RG691 )

Irish Car Bomb 1/2 oz Irish Whiskey 1/2 oz Bailey’s Irish Cream 1/2 pt of Guinness Irish Stout Bacardi 151 Rum Build in a small pony shot glass. Float a small amount of Bacardi 151 rum on top. Carefully ignite the Bacardi 151 topped shot and drop entire glass into Guinness Irish Stout. (Flame should extinguish). Exclaim ‘Cheers!’ (or any other appropriation toasting phrase) and consume quickly in one, gulping motion. Keywords: Cocktail, eGCI ( RG690 )

Blow Job 3/4 fl oz Bailey’s Irish Cream 3/4 fl oz Butterscotch Schnapps Build in a champagne glass. Garnish rim of champagne glass with whipped cream. Tell your guest this must be consumed without the use of their hands. Keywords: Cocktail, eGCI ( RG689 )

Zentini 2 oz Premium Sake 1/2 oz Cointreau 1/2 oz fresh Lime Juice 1 oz Cranberry Juice Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with a craisin Keywords: Cocktail, eGCI ( RG688 )

Sake-Tini 1-3/4 oz Vodka or Gin 1/2 oz Sake Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with desired vegetable cutter shape daikon slice Keywords: Cocktail, eGCI ( RG687 )

Raspberry Champagne Cocktail 1 oz Stolichnaya Razberi 1/2 oz Cointreau Chambord Brut Champagne Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Fill near to rim with Brut champagne/sparkling wine; sink a few drops of Chambord along the side of the cocktail glass by very slowly dribbling liqueur (will go to the bottom if done correctly) and serve with skewered raspberries Keywords: Cocktail, eGCI ( RG685 )

Papa Doble 1 oz Melon flavored Vodka Splash of Papaya Purée A good squeeze of fresh Lemon Juice A good squeeze of fresh Lime Juice 1/2 oz Simple Syrup Chardonnay Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Top with a splash of Chardonnay Keywords: Cocktail, eGCI ( RG684 )

Blackberry Violet Champagne Cocktail 7 fl oz Champagne 1/4 fl oz Monin Blackberry Syrup 1/4 fl oz Monin Violet Syrup Champagne Fill a champagne flute with champagne; slowly stir syrup into glass; garnish with a violet petal. Keywords: Cocktail, eGCI ( RG683 )

Berry Nice 1 fl oz Absolut Kurrant 1/2 fl oz Chambord A good squeeze of fresh Lemon Juice Ginger Beer Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Top with Ginger Beer and garnish with fresh Blackberries. Keywords: Cocktail, eGCI ( RG682 )

Wild Jasmine Daiquiri 1-1/2 oz Bacardi Limón 2 oz Sweet and Sour Mix 1 oz Simple Syrup 1 oz Monin Jasmine Syrup 1-1/2 c ice Pour liquid ingredients into blender pitcher, top with ice. Blend until smooth. Pour into a glass and garnish with a pineapple slice or a fresh jasmine flower. Keywords: Cocktail, eGCI ( RG681 )

Warsaw Pakt 1-1/4 oz Krupnik Honey Vodka 1/2 oz Poire Williams 1/2 oz Apple Juice 1/4 oz Lime Juice 1/2 oz Ginger Cordial (i.e., Canton Ginger Liqueur) A drizzle of Honey A dash of Pear Purée Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with lime zest and a drizzle of honey Keywords: Cocktail, eGCI ( RG680 )

Tea Rose Daiquiri 1-1/4 oz Bacardi Light Rum 1 oz Monin Rose Syrup 2 oz Simple Syrup 1 oz Sweet and Sour Mix Dash of Grenadine 1-1/2 c of ice Pour liquid ingredients into blender pitcher, top with ice. Blend until smooth. Pour into a glass and garnish with a strawberry. Keywords: Cocktail, eGCI ( RG679 )

Thai-Tanic Martini This is a fabulous Queneau original, who is by the way, is a native Northern Irishman. A very clever name indeed! 1-1/2 oz Lemongrass infused Vodka 1/2 oz Coconut Cream (i.e., Coco Lopez) A teaspoon of Red Pepper and Sweet Chili Jam Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Keywords: Cocktail, eGCI ( RG678 )

Strawberry Mojito Yet another lovely Queneau original creation 1-3/4 oz Havana Club Three Year Rum 3/4 oz Joseph Cartron Fraise des Bois Liqueur 6 hulled Strawberries 2 sprigs of Mint In an Old Fashioned glass, muddle the strawberries with the mint and the Joseph Cartron Fraise des Bois liqueur. Continue to fill the glass with crushed ice, add the rum. Muddle together with a bar spoon. Garnish with fresh mint and a strawberry. Keywords: Cocktail, eGCI ( RG677 )

Strawberry and Basil Martini 2 oz Absolut Kurrant Vodka 1 oz rose petal syrup (i.e., Monin’s Rose Syrup) Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with strawberries Keywords: Cocktail, eGCI ( RG676 )

Oriental Red 1-3/4 oz Shoku (Thai clear whiskey, but sake is an excellent substitute) 1/2 oz Yellow Pepper Purée 3-1/2 oz Tomato Juice 8 Sorrel Leaves Gently crush sorrel leaves. Combine all ingredients in an ice filled shaker; shake and strain into a ice filled Collins glass. Keywords: Cocktail, eGCI ( RG675 )

Opium Martini 1-3/4 oz Lemongrass infused Vodka 1/2 oz Ginger infused Simple Syrup 1 oz Lychee Purée Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Keywords: Cocktail, eGCI ( RG674 )

Lymoncello Another delicious cocktail devised by Queneau. 1-3/4 oz Vodka 1-1/4 oz Lychee Purée Dash of Ginger and Lemongrass steeped Simple Syrup 1/2 oz Cointreau 1/2 oz of fresh Lime Juice Combine in an ice filled shaker; shake and strain into a chilled cocktail glass. Garnish with lime zest Keywords: Cocktail, eGCI ( RG673 )