When you work behind a bar you’ll get the occasional odd request. Sometimes it for some bizarre drink, other times it for an odd ingredient and then there is the request for items that usually are not stocked in a typical bar, like root beer. Most bars have a limited supply of non-alcoholic carbonated beverages and those are typically Coke,
After the last two post (Malt vs. Blend and Whisky vs Cognac) I think it would be good to tie up some loose ends and discuss some of the good comments that were posted. The one thing that these two simple research papers show is that tasting spirits, at least whisky and brandy, is more difficult than we generally think.
This is the first article, in a series, that will be intermingled with the other posts over the next few months. Basically, I’ve been looking at some scientific research on alcohol, beer, wine and bitterness published over the past few decades. Basically, these are studies that are conducted in a scientific fashion and have been published in peer review journals.
As many of you know, I’m currently not tending bar. This is the first time in about four years that I’ve had Friday and Saturday nights off, which is kind of nice, but I don’t know what to do with my weekends. Anyway, I’ve been browsing the “Want Ads” and there seems to be plenty of bartending jobs out there,
Ask any bar manager what’s the most important skill for a bartender and you’ll get a lot of different answers. Some will respond that speed is critical; others will say a good personality, more will say appearance is important, and then you’ll get one or two who say mixology skills are essential. There are a lot of things that make
A good drink can often be considered "moral ’suasion". A good one keeps you in your seat, but not by force, and a really good one can persuade you to happily open your wallet and order a second. When I came across this cocktail, in the 1873 Daily Picayune (New Orleans), it piqued my curiosity, partially because this was the
Digging up old cocktails—or in this case fizz recipes—has led me to this interestingly named drink called the Peach Blow. The article is from the May 2nd, 1909 edition of the Philadelphia Inquirer. A reader asked for the recipe of the Peach Blow and the Lilac Fizz. The newspaper was happy to oblige. Over 100 years later, and right in
Recently I’ve been musing about the Manhattan Cocktail and with Woodford Reserve and Esquire Magazine launching the “Craft the Ultimate Manhattan” contest, it has given me an opportunity to put my thoughts to pixels. Why? Because the recent trend in Manhattans has been to make it the most flavourful drink it can be. Flavour is great, but balance is import
The Manhattan is still widely regarded as one of the greatest cocktails ever created. Personally, a well made Manhattan is a cocktail I truly enjoy. It’s perfectly in balance, simple and as a guy I can drink this cocktail anywhere and not feel out of place. It’s also as strong as a properly made martini, but like the martini it
Robert over at Off the Presses has a piece, actually a couple, on the rise of New York Egg Creams, which is more a rebirth than a rise. The interesting part is that the vast majority of people think the Egg Cream was invented in New York around 1920 but that’s probably not the case. And as I type that