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I'm a bartender, but unlike the various culinary levels, titles, and specialties within cooking (which each mean something specific), "Bartender" covers everything from shot & beer no cocktail recipes, to full craft cocktail bar every syrup, tincture, infusion, and fresh squeezed juices/cut garnishes from scratch, hand carved 300 lb blocks of ice, a few hundred classic recipes memorized, a proper tool supply, and a few dozen methods to make them all.

 

There seems to be an issue (not saying with whom, but a some percentage of bartenders in general) with the definition of mixologist being reserved for people who 'serve drinks' (primary focus), and not 'serve people'. 

 

I disagree. A mixologist can be 100% great at the craft of the cocktail, and still be 100% about the customers' experience, just as a Chef can be a great chef and love delighting the diners in the restaurant, and even coming out occasionally to view the room and interact. 

 

So, without further ado, I'm a NY NY born, bred, trained and experienced advanced bartender / bar manager and mixologist of retirement age (living in Florida) but still working, and always learning.

 

It's good to be here. Looking forward to reading some posts.

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No weinoo, but I won't be providing anything specific as I was twice doxxed in two different work locations which amounts to repeated cyberstalking with intent to do harm. (So, a word to the wise.)

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Just now, Suthnautr said:

No weinoo, but I won't be providing anything specific as I was twice doxxed in two different work locations which amounts to repeated cyberstalking with intent to do harm. (So, a word to the wise.)

 

Ahhh, okay.  Sorry to hear that.  

 

I tend to not worry so much, since no one gives a shit as to what I have to say or write.

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Mitch Weinstein aka "weinoo"

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Welcome! The bit about hand carving 300 pound blocks of ice caught my eye. Was that strictly for decoration, or did you somehow use the ice sculptures to affect / process the drinks? (I'm imaging some exotic channel through which the liquid flows, to ensure it's at the exact temperature. That's probably a silly image.)

Nancy Smith, aka "Smithy"
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19 minutes ago, Smithy said:

Welcome! The bit about hand carving 300 pound blocks of ice caught my eye. Was that strictly for decoration, or did you somehow use the ice sculptures to affect / process the drinks? (I'm imaging some exotic channel through which the liquid flows, to ensure it's at the exact temperature. That's probably a silly image.)

Smithy, that was the one part I never had to deal with, though another mixologist I met in a Ybor City hotel told me what a pain they were in a Chicago bar he worked in bringing them up from the basement 3x a day.

 

I'd be more excited dealing with 150~ish year old 22" square frozen solid blocks of unfiltered natural lake water. That would be awesome. But, the modern machines he used are these: ## Polar Temp IBM300 300 lb. Clear Ice Block Maker - 220V, 4.6 cu. ft.

https://www.webstaurantstore.com/polar-temp-ibm300-300-lb-clear-ice-block-maker-220v-4-6-cu-ft/622IBM300Z.html

 

I remember skating on thick, clear ice when I was a kid though, when it was still relatively unpolluted.

 

Right now I'm happy with large, round, cracked, pebbled, and crushed as my available forms... though I find Masahiro Urushido's "The Art of the Japanese Cocktail"'s hand chipped perfect spheres intriguing. 

16569878916442053531073287553437.jpg

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