Darcy O'Neil
Author Archive

Darcy O'Neil

Cocktails

Being in the industry I get requests for many drinks, but rarely are they unique requests. Most of the time it is for a list of classic drinks that doesn’t seem to change. Why is this the case? Well of course I have an opinion and you maybe surprised why a list of old and tired drinks rarely changes. Is

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Whisky

Wiser’s is the fifth most popular whisky brand in Canada. Wiser Deluxe is also available in most US states and select market around the world. It was originally distilled in 1857 by J.P. Wiser and is aged for 10 years in oak barrels. It is a traditional Canadian blend. It is also the fastest growing Canadian whisky brand, and that

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Tequila

Tequila is a schizophrenic spirit. On one hand, it is some people’s worst nightmare, on the other hand it can be regarded as a super premium spirit to be savored and enjoyed like the finest of scotches. Patron 100% agave tequila falls into the later category. This tequila is not the one from your college nightmares and doesn’t have any

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Cocktails

The Mai Tai is a very misunderstood cocktail. Many people think this is a tropical fruit juice cocktail, but the reality is that this is a strong rum-based drink. The confusion comes from a hotel in Hawaii that modified the original formula in the 1950’s and added pineapple juice (often called a Maui Mai Tai), then someone added guava and

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Soda

Ask most people what an Italian Soda is and they’ll usually describe a combination of flavour syrup and carbonated, or seltzer, water. If you search its origin on the Internet, the majority of the results describe it as an invention created by two Italian immigrants, who made the drink popular in San Francisco around 1925. But the reality is very

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Ingredient

Many classic drinks use orgeat syrup as a component of the drink. It is most famous for contributing to the original Mai Tai, but it can be found in many other classics including the Scorpion, Japanese cocktail and the traditional French drink called the Momisette. Orgeat, sometimes called “French Orgeat”, is simply a sweetened almond syrup with a little orange

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Sour Mix
Ingredient

  The idea of a sour mix is simply one of the efficiencies in a fast paced work environment, such as a bar or a big party. By premixing simple syrup and fresh squeezed citrus juice, and then bottling the mixture, you can avoid doing this repetitively for each drink. For most people, making sour mix is not something they

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Cocktails

One area where this site has a glaring weakness is the photography. Most of the pictures on this site come from stock photographs, provided by the company making the product, or are taken quickly and without much thought. I shake up a cocktail, run outside, snap a photo and run back inside. Pretty boring stuff. Now Rick over at Kaiser

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Cocktails

Occasionally, at the new bar I work in, I get requests for a French Martini. Prior to this I had never heard of one, nor had I made one, but after a quick look through Difford’s Guide to Cocktails, it was a simple effort to shake one up. What strikes me odd about this cocktails is that there doesn’t seem

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bar

When you first decide you want to be a bartender, you usually pick up a book or two about cocktails and then maybe sign up for a bartending course. All of this effort will get you started, but bar schools usually don’t impress employers, they want experience. Knowing all of your cocktails is great too, but just because you know

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