He wasn't one for putting a bartender to a test but he rarely came to bars in the "cool" part of town anymore. It was a pricey cab ride back to the neighborhood he had grown out of a few years ago. He would have made the daiquiri himself but he was out of limes.
He sat and listened to the room. Bar talk used . . .
It was a warmer day than it was supposed to be and he was either too late for lunch or too early for a cocktail. Nothing sounded all that good but as he was both hungry and thirsty the problem needed to be solved. A proper conundrum for a Friday afternoon.
He found a place that had a wooden sign set up advertising oysters, . . .
Shaking hands with everyone was becoming tiresome and he didn't know any of these people. The invite was a surprise when it came and he couldn't remember how he had actually met the happy groom. A class from college or an old client. It didn't matter he thought as he scanned the room. He somehow felt obligated to come . . .
There used to be a time when I could drink more than I could today. Now if I have a drop too much I am in for a world of hurt the next day. It may not even be apparent when I go to bed. No slurring or common actions of inebriation.
One thing I have begun to enjoy are weak drinks. I am not talking about the . . .
Shaken or Stirred
I use my blog as a personal Rolodex and journal for cocktails. I am constantly looking up things I have written to double check myself. It is easier than carrying a book around. I have also tweaked recipes after doing this for so long to dial them in exactly how I like them. The days of the "two-three . . .
The official drink of Wimbledon
With Wimbledon coming up I felt it best to talk about the Pimm's Cup. Many sporting events have their own drink. Baseball games have cold beer. The Kentucky Derby has its Julep and Wimbledon has its Cup. The Pimm's Cup to be exact. This tasty summery long drink stems from a group of drinks classified as fruit cups . . .
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 . . .