Something Shaken

Ramos Gin Fizz. We have all heard of the drink, we have all read the tale of it being a twelve minute drink usually taking an army of willing bar patrons taking turns shaking until exhaustion. As amazing as these tales are I think maybe it wouldn’t be as hospitable in today’s cocktail bar. Especially…

Theorectical and Conceptual

“Something Sour, Something Sweet, Something Strong and Something Weak and a Little Spice to make it Nice” The above axiom has always been a quick mnemonic device for creating a balanced drink. The layout is primarily used for creating punches but, it works equally as well for short drinks and long drinks. The larger problem…

Oh man, that’s a good Manhattan

Everyone makes Manhattans. Everyone has their own recipe and methodology. There’s often the question of Boker’s vs. Angostura vs. Abott’s. Then we get into the details of Ryes, Bourbons, with cherry or without, and further still, what type of cherry! By the time you finish with all these discussions you’re already too weary to mix…

Old Man and The Sea

This Summer was a visit into Daiquiris, both frozen and shaken, Tiki drinks and everything else rum. As part of my cocktail menu I decided on working on a few Daiquiris but, wanted something to express itself differently. Something floral and bright and could be imbibed in quick succession. Creme de Violette and blueberries. Every…

Let’s make something strange

Ginger beer. Everyone loves ginger beer, it’s spicy, refreshing and peppery. So whilst reading The Bar Book by Jeffery Morganthaler I saw his recipe for ginger beer and thought to try my hand at it. Something happened and I failed. There wasn’t any effervescence.  So back to the drawing board, I was juicing cucumbers when…