There may well be better Bartending/Drink/Cocktail/DrinksIndustry blogs out there. However this one is published by a rank and file cocktail bartender still on the wrong side of the bar. I have a passion for my industry and I hope I can share it with anyone who cares to check it out.
This blog is for anyone who's interested. Bartenders or drinkers, educate yourselves and remember that drinking is an art, not a sport. Better a few quality drinks, than many shitty ones. I hope this blog will help to broaden some drinking and tending horizons in every good bartenders quest to create adventurous drinkers.
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So unfortunately for the last while I have been far to preoccupied with sampling the wares and working behind the stick to throw anything up on this thing. Soooo, just a quick word to let everyone know there is more to come if you’re interested.
In related news, we’ve been trying all sorts of recipes out lately, hence the horrific blog-stopping hangovers, and were particularly impressed with the Grapple Martini, Grapefruit Julep and Kentucky Tea. If we can remember the recipes we’ll post them up on here.
joegunner asked: as far as i'm aware:
1. just make sure the pods are clean, split them open and throw the whole thing in.
2. once in the bottle (i'm sure its fine to keep it in the bottle) leave sealed in a nice warm place (or if you have a glasswash machine put it in there (again make sure its sealed) the heat will infuse the vodka quicker. Then have a taste and i'd strain it out. looks nicer right?
3. see above.
good luck!
We left it in a dark and dusty corner of the bar for two weeks and tasted it periodically. It is a wicked drop. I appreciate the advice mate.
Vodka Infusions?
So I found a pack of two vanilla pods at the bar and we’ve been sitting on some Stoli Red 70cl’s that we can’t shift for a couple of months now, so I’ve decided to try my hand at a Vanilla infused vodka.
I have questions that someone may be able to answer:
1. How do I prep the pods?
2. Do I just leave them in there or strain them out after a while?
3. Can I just put them in the bottle, or do I HAVE to have Mason jars?
Any help is appreciated.
Photo with 5 notes
This is a drink we introduced to the bar recently. Any cocktail barman or connoisseur worth their salt will know the Caiprinha, a Brazilian drink involving lime juice, sugar, gomme (or both depending on preference), and a healthy dose of Cachaca (Brazils national cane spirit). However whilst this drink has gained international renown and several variations, the ‘Maricuja Batida’ is an equally popular drink in Brazil.
Half a lemon squeezed (maybe a little more depending on how juicy the fruit is),
25ml of gomme,
50ml of Cachaca,
4 small or 2 large passion fruit.
Add all the ingredients to your shaker of choice, two thirds full of ice shake well for around 20 seconds and fine strain over the rocks into an old fashioned. The picture here is clearly not fine strained, but who wants a customer choking on a passion fruit seed. Garnish with a wedge of lemon.
Make sure your passion fruit are properly ripe as they contribute not just flavour, but a counter balance to the lemons acidity. If they’re very sweet ease up on the gomme and vice versa. You should be looking for a balance between citrus acidity and sweet tropical passion fruit. An amazing summer drink!
Hendricks is the shit! Serve with a cucumber spear and some Fever Tree tonic. It’s like G&T 2.0
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This video is all about Havanna Club. Their Barrel Proof (now renamed ‘Seleccion de Maestros’) just arrived at the bar and I’ve barely taken my nose out of the bottle. One of my favourite rums and the absolute perfect choice for a ‘Cuban Old fashioned’. Try it with Angostura or Angostura Orange Bitters. It takes a little while to make right, but it’s more than worth the wait. I noticed that everything (especially the old fashioned) tastes better when you drink straight from the glass as opposed to through even the shortest straw. Get your nose in the drink to truly get the impact of a rum as complex as this.
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Vodka Redbull is for chavs and fools. Drink an Espresso martini, the drinking mans caffeine kick.
These are some of the new beers going in at our bar. Samples arrive today. Colour me excited!
All sorts of countries, all sorts of styles. Tyskie from Poland, Vivat Na Zdrowie! Kasteel Cru from France and Chimay Blue from Belgium, A Votre Sante! Negro Modelo from Mexico, Salud! Budvar from the Czech Republic, Na Zdravi! And of course Blue Moon from America, Git er Done!
A quick shout out to a publication supporting you, the bartenders. It was created by Ray ‘The Legend’ Foley (founder of the Bartender Hall of Fame and ‘The Bartenders’ foundation) and is well worth a look for the people with a passion for what they do.
Molecular mixology is sort of taking off, in the larger cities at least. I haven’t had the chance to sample it yet, but it’s on my ‘to do’ list. It might just be a fad, but an interesting one. I happen to be very fond of the liquidity of my drinks. This is something that Shaker Bar School put out. It’s a mango Pina Colada disguised as a boiled egg. How fucking cool is that?!
Very…
This chap I know works at a bar where they make their own ‘oils’. I love the idea of ‘In-House’ ingredients, whether it’s something as complex as this or as simple as bar-grown herbs. It shows attention to detail and love of the craft.
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