A glass gets broken in the ice.
Your bar back is running late.
A drink that you made gets sent back.
You run out of __________ on a busy Friday.
Nobody stocked the beer cooler last night.
You cut your finger on the foil when opening a new bottle.
The sink gets clogged with fruit . . .
He put the last dinner plate in the dishwasher and looked around. It was too early for bed. He wasn't one for having a dessert unless he could drink it. Sticking his hand out the window to check the temperature he decided to go out for a nightcap. He pulled his worn green tweed jacket on and walked out the door.
A taxi . . .
He had vowed long ago never to ask a bartender to "surprise" him. He had also vowed never to smoke again. The sweet drifting scent of cured Virginia tobacco that followed him into the bar proved he had a problem keeping his vows.
Being a simple drinker he liked to keep things easy: gin when the sun was up and . . .
Don't order off the rack. Get measured!
The bartender and the tailor are both noble trades. They have tons in common and much that they could teach each other.
For those of you who can't find clothes that fit right, get a tailor! A tailor is a person whose occupation is making fitted clothes such as suits, pants, and jackets to fit individual customers.. . .
They are some of my favorites
Cocktail books are a dime a dozen these days. Every big name bar seems to be releasing their own tome. When the The PDT Cocktail Book came out in 2011 it quickly and sadly became the Bible of bartenders everywhere. I say sadly because everyone took the recipes as gospel when they should have been used as guidelines. That book set so . . .
Fan them once and for all
As bartenders we like educating not only ourselves but our guests on different spirits, cocktails, beers, wine, ageing processes, distillation, fermentation etc. When it comes to basic cleanliness and keeping fruit flies out of our bars (and out of our drinks) we are certainly uneducated.
At least once a week . . .
And I didn't know it until I got back
For the longest time, I have avoided the Chicago Cocktail. Mostly because I have never had a good one. It is one of those cocktails that you see on menus of newly opened places that have no soul. The new bar manager who was waiting tables a year before thought it was a good idea to dig this one out of his reprinted copy of . . .