Log Date

A whiskey adventure for you and me.

  1. Still frame


Cartoon of the day. For more cartoons from this week’s issue: http://nyr.kr/GTbsEy


    Cartoon of the day. For more cartoons from this week’s issue: http://nyr.kr/GTbsEy

    Notes: 392 notes

    Reblogged from: newyorker

    Tags: cartoon new yorker bars bartending

  2. Quote of the night

    I really don’t think bourbon belongs on the table during a meal. It just destroys your tongue. So drink it on its own, as its own course. Maybe put some water in it. Let the proof change. Let the flavor change. Don’t rush things.

    — Sean Brock, chef & owner of Husk

    (Source: http)

  3. Still frame

    Gang’s all here.
@The Coterie Room. 
via Bookofbourbon Instagram. 

    Gang’s all here.

    @The Coterie Room. 

    via Bookofbourbon Instagram

  4. Old-fashioned Hyperlink

    #1 Choose a Spirit

    A great cocktail has to start with a great spirit. We believe in using the best ingredients you can buy in every stage (the sum can only be as good as its weakest part). Also, choose a spirit that either:

    a)      Makes sense for the drink. OR

    b)      Challenges convention tastefully.

    If you were to use lime and tonic, for example, then gin or vodka would be obvious choices for your spirit (option A). You could opt to use a spirit like soju (a Korean rice liquor) that challenges convention, but does so tastefully (option B).

    By contrast, using something like a cinnamon whiskey would neither make sense nor challenge convention (tastefully).

    #2 Something Sour

    By definition, a cocktail must have at least two ingredients in addition to a spirit. In many cocktails, the secondary ingredient is something sour. The sour could come from citrus, but it’s more likely to appear as triple sec or some other orange-flavored liqueur. A great liqueur can bring another layer of complex flavor to the mix.

    #3 Something Sweet

    Next, you’ll want a little something sweet in your gourmet cocktail recipe. A little sweetness can go a long way. Adding some simple syrup to your cocktail can give it the right amount of balance without dominating it entirely.

    #4 Make It Unique

    Lastly, it’s up to you to make your drink recipe unique. 

    Notes: 5 notes

    Tags: bartending article

  5. Old-fashioned Hyperlink

     ”In one case, a New Jersey bar allegedly mixed rubbing alcohol with caramel food coloring and served it as scotch.

    In another, a bar is accused of pouring dirty water into an empty bottle and passing it off as liquor.

    Those are some of the details state officials released today after a year-long investigation called “Operation Swill,” which culminated Wednesday when more than 100 investigators raided 29 bars and restaurants across New Jersey on the suspicion they had been serving cheap alcohol disguised as premium brands.

    'What these 29 establishments have allegedly done threatens the integrity of the alcoholic beverage industry as a whole,' state Attorney General Jeffrey Chiesa said at a news conference today in Trenton. 'This alleged scheme is a dishonest ruse to increase profits, and it is a slap in the face of the consumer. The consumer should have the peace of mind to know that when they pay for something, they get exactly what they paid for, no exceptions.'”

    Stay classy, Jersey. 

  6. Old-fashioned Hyperlink

    The Sazerac is one of the oldest cocktails in the modern repertoire, but don’t let its unassuming presentation fool you: it is a complex drink that requires attention to detail, proper technique and the right proportions to fully reveal its brilliance.

    Do use a single dash of Angostura bitters in your Sazeracs. You’ll be surprised how much this opens up the flavors. While it may enrage some purists, you can always counter with, “If it was good enough for Thomas Handy, it’s good enough for me.”

    Do not use orange bitters in a Sazerac. I’ve seen this done and I can’t possibly understand the rationale.

    Do stir the drink gently with ice.

    Do not shake your Sazerac. Remember, shaking a clear drink is like shaking a baby: first there’s going to be a lot of foam, and then you’ll be staring death in the face.

    Do not serve a Sazerac on the rocks.

    Do not serve a Sazerac in a cocktail glass.

    Do serve your Sazerac neat, in a rocks glass that is large enough to accommodate some breathing room. Your drink will thank you as you swirl it in the glass.

    Do not drink your Sazerac in one gulp. It might look like a shot, but someone hopefully put a lot of work into that drink. Sip it, you monkey.

    Do not use bourbon in a Sazerac. Only the spiciness of a good rye whiskey will do. Cognac is also acceptable if you’re trying to be historically accurate.

    Do use this recipe to make your Sazeracs.

    Do squeeze a nice, wide lemon peel over the drink. The oils from the lemon are a crucial component to the cocktail.

    Do not drop the lemon peel in the drink. Throw it away after you’ve expressed all the oil.

    Do not use Pernod to rinse the glass, if you can avoid it. Pernod’s sweetness is going to compete with the sugar in the drink.

    Do use Herbsaint, if you can find it, or – even better – a proper absinthe. The higher proof and dryness will make perfect sense to you once you try it.

    Do muddle a sugar cube soaked in bitters and a splash of water to sweeten the drink.

    Do not let anyone give you grief for using simple syrup in its place. There is no difference between a fully-dissolved sugar cube and simple syrup.

    Do send an email to Senator Edwin Murray atmurraye [at] legis.state.la.us asking him to approve Senate Bill No. 6, which will designate the Sazerac as the official state cocktail of Louisiana.

  7. Moving pictures

    Jamie Boudreau teaches you how to “fat wash” liquor. In case you needed your bourbon a little more indulgent, add some bacon. 

  8. Old-fashioned Hyperlink

    While the more affable bourbon drinkers tipped their way all the way to “most generous” (at a 22.6% average) and into the hearts of their bartenders forevermore. 

  9. Writing on the coaster

    Boothby’s Ten Commandments for Bartenders

    I. Always be on time to relieve the other watch. It is a good plan to make a practice of arriving a few minutes early so as to arrange your toilet and step to your station on time.

    II. See that your finger nails are always clean and your person presents a tidy appearance.

    III. Always appear pleasant and obliging under all circumstances. 

    IV. Avoid conversations of a religious or political nature. 

    V. When going off watch always dry and polish all the glassware and tools which you have used on your watch, and see that everything is in its proper place, so that your relief can work to advantage as soon as he arrives at his post. 

    VI. Sell all the liquor you can, but use as little as possible yourself. 

    VII. If you are troubled with sore feet, bathe them regularly. Avoid patched or ragged hosiery, and wear a comfortable shoe with a heavy sole. Light soles, low cut shoes or slippers should never be worn behind a bar. 

    VIII. Keep the floor behind the bar as dry as possible. It not only looks better, but you will find your health greatly improved by following this rule. Many bartenders contract rheumatism, neuralgia and many other serious complaints through carelessness in this report. 

    IX. After using a bottle or tool always replace it before doing anything else. Make this a rule that should never be broken; and, when you are rushed with business, you will never be compelled to hunt for this or that, but you will always know just where it is. 

    X. After a party has finished drinking, remove the glassware from the bar as soon as possible, and dry and polish the bar top immediately, never allowing a particle of moisture to remain. This is a very important rule.

    —William T. Boothby, Cocktail Boothby’s American Bar-Tender, 1891.

  10. Old-fashioned Hyperlink

    So you have to inform your guest that you can’t serve them any more liquor. It’s a delicate situation, but the most crucial part of the rest of your time together. There are a few points that you need to convey:

    1. You’re not comfortable serving them any more alcohol. This is important because it places the weight of the decision on you. Why are you uncomfortable? Because you’re concerned about their safety. Because you want to make sure they get home safely. Because they’re your guest and you genuinely care about the direction the rest of their night takes.
    2. You want your guest to continue enjoying their time at your bar. Offer them a coffee, offer them water, and if you can swing it, some food from the kitchen on the house. It makes such a big difference and shows that you actually care about their time spent at your bar.
    3. You want them to come back. It’s embarrassing to get cut off at a bar, it makes you reconsider visiting again. I like to tell people that their first drink on their next visit will be on me. It’s a hospitable way of saying, “This isn’t a personal issue, and I look forward to spending more time with you in the future.”
    4. You need them to get home safely. Offer to pay for a taxi home. Help find a ride from a sober friend. I’ve even known bartenders who have personally driven people home while the other bartender covered the bar in their absence. This is the very definition of hospitality.”