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slkinsey

Cocktail Porn

133 posts in this topic

This isn't an obvious piece of cocktail gear, so let me explain.

This an example of what used to be called a doctor's watch. The idea behind the duo dial design was that the sub dial would make it easier to count the seconds when taking a patient's pulse. I, however, can think of no nobler purpose than timing the stirring of my mixed drinks. Perhaps it's just the placebo effect, but I'm quite certain my martini was just a little bit more delicious than usual tonight.

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Edited by jmfangio (log)

"Martinis should always be stirred, not shaken, so that the molecules lie sensuously one on top of the other." - W. Somerset Maugham

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Now that I know how to post images, I am pulling out some old pics.

The cool things about these are that each time you push down on the pump 1 oz comes out, no need to jigger your highballs.

Also on the front of the Bourbon is an etching of corn, on the vodka is wheat, the gin has juniper, and the rye...rye.

I am searching now for some new stuff and will post (with a less buzzed photographer manning the camera.) the results.

Toby


A DUSTY SHAKER LEADS TO A THIRSTY LIFE

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Oh yeah, they are "ceramic flasks" the nubs on the top are the corks. When you pull them out there is a recipe for a drink on the side.

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Cheers,

Toby

ETA:PIC


Edited by Alchemist (log)

A DUSTY SHAKER LEADS TO A THIRSTY LIFE

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Is that a Pug! Muddler in your pocket...

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...Or are you just glad to see me?


---

Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

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My Wife finally let me replace the old bar that I had since my bachelor days this past Christmas. The old bar had seen a lot of use, and was pretty battle worn. As we are redecorating in a contemporary style, we found (after months of looking) a really cool modern bar that we both liked.

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We found a kitchen work station at Ikea which we turned into a bar back. I finally have storage for all of my bar tools and glassware, and I can keep them organized, clean and out of sight now. There's also ample storage for my ever growing collection of booze, gadgets, cocktail books and bric a brac.

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Gotta have plenty of bitters.......

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I have a few vintage shakers and soda syphons that I can now display as well, thanks to the added room.

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These pics aren't very good (cheap cell phone camera), so I apologize for the poor resolution. Thanks for letting me share, I'm pretty excited to finally have a nice setup for my favorite hobby.

Cheers,

Craig


During lunch with the Arab leader Ibn Saud, when he heard that the king’s religion forbade smoking and alcohol, Winston Churchill said: "I must point out that my rule of life prescribed as an absolutely sacred rite the smoking of cigars and also the drinking of alcohol before, after, and if need be during all meals and in the intervals between them." Ibn Saud relented and the lunch went on with both alcohol & cigars.

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A recent acquisition, and probably my favourite...

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It still works too, just had to clean out the contacts in the battery compartment which is under the cap. It only has the power to stir with upto 3-4 good sized ice cubes though. It's nice to have the original box as well, even if it is a bit shabby.

We've recently taken over a victorian pub and whilst clearing out the cellar found this traditional English pewter tankard (1 pint (UK)):

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The inscription reads "JON Best Wishes From All At The RAC 20.6.80" - a nice bit of history, I'd really like to know who "JON" is/was, but I doubt I ever will.

This is a cocktail creation from a staff outing we had to Bombay Sapphire's training suite in Vinopolis in London:

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They set up a just for fun competion for the guys which was a quick run around Borough market for ingredients to use with Bombay Sapphire. This was mine, which was initially declared the winner, but then I was stripped of the victory because the boss is not allowed to win!

I'm not usually a fan of big garnishes but that one seems to work pretty well. The drink was something like this (it was a few months ago and I'm a bit sketchy on the details)

Unnamed

50ml Bombay Sapphire

a few sage leaves (about the same quantity as of mint you'd put in a mojito)

25ml lemon juice

12.5ml simple syrup

juice of 1.5 small oranges (I think it was clementines IIRC)

Shake and strain (don't muddle sage)

The sage plays really well with the Bombay Sapphire, overall a nice summery refreshing drink, quick and easy to make and approachable for the cocktail newbies.

Cheers,

Matt

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Matt,

That cocktail blender is fantastic. It's a real mid-century classic!

Cheers,

Craig


During lunch with the Arab leader Ibn Saud, when he heard that the king’s religion forbade smoking and alcohol, Winston Churchill said: "I must point out that my rule of life prescribed as an absolutely sacred rite the smoking of cigars and also the drinking of alcohol before, after, and if need be during all meals and in the intervals between them." Ibn Saud relented and the lunch went on with both alcohol & cigars.

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Got a few new shakers today... excuse the patina, I just pulled them out of the boxes.

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But this little beauty is the belle of the ball:

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Top is a three piece shaker with a strainer in the cap, bottom holds a rack with four cups.

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_________________________

Dave Kaye

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What a fun thread, I just discovered it.

I thought I would revive it by posting a picture of the equipment I bought at Cocktail Kingdom earlier this year, which has been getting a lot of use already.

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Regarding vintage items, I keep hearing stories of people finding perfectly-sized & adorable cocktail glasses at the Salvation Army for a few pennies, but no luck for me so far...

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Regarding vintage items, I keep hearing stories of people finding perfectly-sized & adorable cocktail glasses at the Salvation Army for a few pennies, but no luck for me so far...

Want me to start sending them - I keep turning them down because I have no space for any more glasses!

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Cool stuff in this thread, glad you revived it. Reminded me I have this...

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It works great but I don't actually use it. Pretty much just a dust collector.

Edit: I uploaded the wrong pic, the one I meant to post doesn't crop the top of the box off. The only thing missing is what I assume is the brand name... DeLuxe.


Edited by Tri2Cook (log)

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Saw one very similar to that last week at a thrift store.

Yeah, I don't think they're all that hard to find. This one was a gift or I probably wouldn't have it but it looks kinda cool on the shelf. The pics on it are old cars, "Sage 1906" on one side and "Renault 1907" on the other.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Now this is my kind of porn:

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A fantastic birthday gift. A hand-turned zebra wood muddler. The photo doesn't begin to do it justice! Now I really, really must figure out space for a bar cart where I can display my cocktail paraphernalia.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Those ae gorgeous and a fabulous gift. They work like a charm and double as a club if anyone gets too out of line... :laugh:


Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

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Those ae gorgeous and a fabulous gift. They work like a charm and double as a club if anyone gets too out of line... :laugh:

Yeah, I hate uni-taskers!

Edited to change multi to uni!


Edited by Anna N (log)

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Newish Japanese cocktail gear bought at a restaurant supply store in Tokyo (Kappabashi, near the fish market): a few tall metal straws and a mixing glass. The mixing glass is a bit smaller than the other I got from Cocktail Kingdom because the glass is quite thick and it has a smaller internal diameter. It is not as pretty as mixing glass #1 from CK that I unfortunately broke (it was a seamless model), but nicer than #2 (a seamless model with yellowish glass ordered when CK apparently had some consistency issues).

 

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New glass on the left; CK glass #2 on the right

 

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I took a few snapshots in the stores. Prices were reasonable compared to US prices (100 yens ~ $1)

 

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I use those same metal straw spoons (stroons?) for mashing up a boozy, flavored ice cube -- a fun technique for summer. (Campari or Aperol with lime frozen, add to a G&T). I called it Frosun.


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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IMG_9207.JPG

 

The gear for my pop-up bar. 3 sets of Koriko shakers, 3 Oxo strainers (just got them, these things rock!!), 1 julep strainer (which I rarely use), 3 CK Leopold jiggers, one Oxo jigger, 2 Hoffman spoons (also awesome), 1 "RSVP Endurance Spoon", mon propre bois de lélé, knife, waiter's friend corkscrew thing, giant ice scoop, and citrus squeezer, which I'm sure I'm going to be sick of after the 72 lemons I need to juice tomorrow. Also in the back, a backup glass/metal shaker set and generic strainer, just in case.  I feel this is about as minimalist and unfussy as I can get while still having rock-solid performance.

 

Not shown: a couple muddlers (including one that looks like Cocobolo or something from La Bodeguita del Medio); my CK Japanese-style jiggers; tea strainer (which is semi useless); Lewis bag and mallet.

 

En route: PUG! Muddler in cherry!


Edited by Hassouni (log)
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Is that a Hoffman without a coil?

Sorry, I read it again. No it's not.


Edited by Adam George (log)

The Dead Parrot; Built from the ground up by bartenders, for everyone:

Monkey Shoulder Ultimate Bartender Champions, 2015

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Very impressive (bonus points for the bois lélé!).

 

How do you plan on transporting your gear to the event?

 

Merci!

 

The place is not even two blocks away, so just in a bunch of boxes I guess. 

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Yep, a box. Had the shakers stacked in each other, then shoved the spoons, strainers, and other such things inside. Pretty easy!

 

I also picked up a MUCH heftier bois lélé from the CK office today. Looks like it could beat back potential troublemakers - Not going to use my other, more delicate one in a commercial setting.

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Cocktail Porn. Graphic content, to be consumed by cocktail geeks 21 years of age and older ONLY. There are no graphics, but it's graphic.

They sauntered in to my bar, short skirts, long legs, deep thirsts and shallow eyes. I stood behind the stick, oiling my swizzle stick polishing my rocks glasses. It was a slow Monday afternoon; my only company was Girls, Girls, Girls, the Motley Crew song playing over and over again on the broken jukebox. Hips rolling, like a pony kegs tumbling down a staircase, they made their way over to the barstools, and in unison each threw a leg over one, showing me their Amaretto Sharon Stone Sours. With more giggles than a 7th grade girl’s school Sex Ed class, they ask me “We hear you have a cocktail called LOVE, can you make it?"

“I have just the thing for both of you lovelies.” I reply smooth as 5 times rectified, 23 degree (F) Vodka with 25% dilution of triple filtered water that came from fist sized chunks of ice freshly pulled from a -3 degree (F) True freezer. “It will warm you all the way down, molten velvet dripping down to your diaphram…and send chills up your spine at the same time.”

I slide down the bar and grab a bottle of Mathusalem, it’s curvy neck feels good in my hand, like a sexy Smurfette. I construct Treacle, telling the Brunette on the left the story of the Treacle. How Treacle used to mean an antidote for poison, and that Treacle was what the Mock turtle ate in Alice in Wonderland. Her eyes gleamed as she lapped up the cocktail lore.

I flip a 30 oz metal shaker off the bar and it lands in my slightly moist hand with the sound of a naughty girl getting her just desserts. I usually give naughty girls a Dominicana (Rum, & Coffee Liqueur stirred then heavy cream floated on top) for dessert. The Blond on the right is aching for something creamy, but long, and stiff, something that will satisfy her cocktail lust. Into the shaker I contribute the luscious white of an organic, free range egg, three quarters of an ounce of fresh squeezed lemon juice-Led Zeppelin’s whole lot of love coursing through my mind “Squeeze My lemon, till the juice runs down my leg”-, an full, opulent ounce of simple syrup (one on one, vanilla the swingers would say), and two and a half ounces of Lairds Bondage Applejack, 100 proof (a cocktail doesn’t get much stiffer than that)...

 

Not sure how I got here tonight, but the search function is wonderful!  Tonight I've been working through Autumn in Jerseys, 3 ounces of Laird's bondage each.  Good as always, I must say, but in the grand scheme of things pretty lightweight stuff.

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