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My all time favorite drink is called the Flaming Blue Smurf. One part Sambuca, one part Blue Curacao, and 1/2 part of Monarch 151 proof rum poured slowly over a cherry so it sits on top. Light on fire, estinquish and enjoy.
At the bar where I get these, they only allow you to have two over the course of the night, so if you're going to make it at home be sure to not overindulge.
Posts: 681 | Registered: Feb 2004
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It's more of a feeling than anything else. Like pornography; I know it when I see it.
Anything with an umbrella (unless you're drinking on a beach, of course), anything pink or opaque, anything with the same name as a sex act, and anything out of a martini glass*.
*I'm sure someone will claim that Martinis are sophisticated and manly, but I disagree.
Posts: 5462 | Registered: Apr 2005
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That's a toughie, because I like to take the swords and poke people with them. And everyone knows stabbing is very manly. But I steal them from other people's drinks.
Posts: 5462 | Registered: Apr 2005
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Gah, I had a sudden flashback to the night I met a gaggle of men dressed as pirates while at a pub in the French Quarter. They had me drinking chartruse and fake absynthe. And since I was wearing heels, they took turns carrying me piggyback down the street. And they had a mock fight (they were stage actors) in an alley for my amusement.
There should be more nights like that in the world.
quote:28% Alcohol? Pfft. Any booze consumed straight will have significantly more alcohol than that. Most good whiskeys will be sporting at least 40-50% alcohol by volume (80-100 proof).
Besides long islands, my other drink of choice is 100 proof peppermint shnapps. I think I've built up a tolerance to it though, because it takes a TON of it to get me drunk off of it.
Posts: 5656 | Registered: Oct 1999
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Don't know about drinks without soda, But Jack and Dr. Pepper is great. My friends and I call them Dr. Death's (Dr. Jack. Kevorkian.)
Posts: 880 | Registered: Nov 2005
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JT - if you like Mojitos, you'd probably also like Caiparinhas - it's lime juice, sugar and cachaça (Brazilian sugar cane liquor). They are also variants of it with vodka (caipiroska) and rum (caiprissima). It's easily my favorite drink.
I love any sour drink, but unfortunately, I think I'm allergic to some of the mixes that get used. There have been a couple times after a night of drinking sours (or occasionally margaritas) that my throat winds up all scratchy and phlegmy for a week afterwards. It's not fun and decreases my enjoyment of sour drinks.
And for all of you who like vodka and tonic, have you tried tequila and tonic? Several places I've been to in Mexico, when you order tequila it comes with both fresca and tonic for you to chose from as a mixer, if you don't want to drink the tequila straight.
Posts: 959 | Registered: Jan 2002
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Okay, what exactly is riesling and how do I serve it? I received a bottle of cranberry riesling for Christmas and I don't know what's the "right" way and food...
Posts: 4515 | Registered: Jul 2004
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Well I'm back. If anybody has any questions I have my reliable textbook from my class that is very informative on all (or at least most) matters pertaining to bartending. That includes recipes, terminology, and etc.
Posts: 1941 | Registered: Dec 2005
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For a quick mojito, Paul Newman's limeade and a sprig of mint is lovely with rum or vodka.
Risuena, does that happen only at bars/restaurants? Does it happen with fresh squeezed juice, too? SOme bar's sour mixes are just horrid.
Posts: 10890 | Registered: May 2003
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A Riesling is just a type of white wine, Goody. It's sort of sweeter, though not quite a desert wine. Late Harvest Riesling is even sweeter.
Not sure what I'd serve it with, but I think it's similar to Gewurtztremeiner (not sure if that's how you spell that) - which was great with Thanksgiving turkey dinner.
Posts: 3960 | Registered: Jul 2001
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So Advent, do they actually have you mixing drinks in the class? If so, what's done with them after they've been prepared?
Posts: 16059 | Registered: Aug 2000
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Elizabeth - most of the time it's happened has been at a bar or restaurant. The first time I ever noticed was at a house party. And as far as I know, it's never happened with fresh sqeezed juice.
I haven't actually had a whisky or amaretto sour in a couple years, but now that this thread has reminded me how much I miss them, I'm gonna have to go and make my own sour mix.
Posts: 959 | Registered: Jan 2002
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Yes we do mix drinks in class. But the instructor is the one who tests them.
And truthfully I don't know whats done with them afterwords. Not that I care. *shrugs* After all its early on enough in the class right now that no one is making "perfect" mixtures. And for that matter I'm don't even know if they are alcohol.
posted
When I was in bartending school, we had all the bottles with appropriately colored and/or thickened liquid substitutes. Not alcohol.
So, we had a full bar set-up, we would learn to pour and mix things, and the appropriate glassware and garnishes, etc... but we wouldn't actually be dealing with alcohol.
It all just went down the sink when we were done.
Posts: 3960 | Registered: Jul 2001
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Advent, does it say anything about how long a bottle of riesling can be stored before it goes bad? And should it be served at room temp, chilled, cold?
Posts: 4515 | Registered: Jul 2004
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Of course, we never knew how they tasted, since it would quite literally be like drinking paint... but we sure did memorize a lot of recipes and got damn fast at mixing.
It's a lot cheaper to make a drink twenty times when you're only using colored water. Posts: 3960 | Registered: Jul 2001
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Riesling is just like wine, Goody. Store it so the cork doesn't dry out, and it should last you a good long while. I've always had it served chilled or cold.
Posts: 3960 | Registered: Jul 2001
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Risuena, (this from th resident bartender)The bar sour mix often has added citrc acid, as well as a frothing agent. (yuck) Maybe those things bother you, not just sour drinks in general.
Also, for you Grayhound lovers(or grapefruit juice lovers) out there, Minute Maid has a new fresh grapefruit juice which is fabulous.
Posts: 10890 | Registered: May 2003
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"And I tend to trust my textbook over your assertions."
You might want to curb this type of attitude when you work in a real bar, Advent. Many, many bartenders, "unschooled" except by hardcore experience, with savvy, tact, and class, will laugh you right out the door if you start quoting the book to them.
Bartending is about 80% personality.
Posts: 10890 | Registered: May 2003
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Advent, I don't want to advocate you drinking in bars, but go and watch some bartenders, and see what they do. How do they speak to the wait staff? Do they have favorites, making drinks faster for one server, and ignoring another? Do they share the bar with another bartender? How do they share that small space? How much time do they spend chatting with people?
Restaurants can be really tough places, socially. So, the more you can observe, as well as learn in school, the better.
I guess that is true of everything, though!
Posts: 10890 | Registered: May 2003
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No need to worry about that I don't drink any form of alcohol. But I am present at plenty of bars when my friends ask me to be their designated driver (something I do quite frequently these days). So I think I'll observe the bartneders from now on.
And that is so true.
Posts: 1941 | Registered: Dec 2005
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Elizabeth, I'd kind of figured that it was the sour mixes that gave me problems rather than the actual drinks themselves (actually, I think my mom is allergic to citric acid, so that's probably what gets me, too), but in general it's not worth me ordering a sour unless I'm certain that they're using fresh squeezed juice in the mix.
Besides, rum & cokes and cranberry & vodkas tend to keep me happy when I'm out at a bar.
One thing that I would like to do eventually is to learn about wines. I know very basically that I tend to like pinot grigios and merlots and dryer rather than sweet. But that's about the extent of my knowledge. I should probably start keeping track of what wines I do like so that I can eventually get a better picture of my likes. But that takes effort.
Posts: 959 | Registered: Jan 2002
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We had some riesling at a party I went to a few months ago. Everyone else really enjoyed the riesling and ignored the Chianti. I, however, love chianti and finished off about 90% of the bottle. I then went on to play guitar and sing, probably too loudly.
Ah, alcohol, I still drink to your health.
Posts: 4753 | Registered: May 2002
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If I go out, I'm most likely to order a beer, because most beers are kosher. Yeah, really!
But at home, we drink gorgeous kosher wine. There are some awesome kosher wines coming out of South Africa, Australia, Chile, and Portugal.
My indulgence to relax at the end of a stressful day, or as a special treat? Don't barf, but I like warm drinks. Like a warm soy or Lactaid milk with a nice shot of Amaretto. Or a cup of Earl Grey tea with a generous splash of brandy. On a chilly winter night, it is so warming and lovely!
In warmer weather, I've invented a more sophisticated drink -- icy cold vodka (I store it in my freezer), with a drip of vermouth and a lemon twist. I named my drink "The Haiku". But it is so simple, that I'm thinking it must have been invented and named before. I just have no idea what the name is. If you take away the lemon and add an olive, it is a martini. Or with a nasty onion, it is a gimlet. But with a lemon twist? I'm still voting for "Haiku".
Posts: 10397 | Registered: Jun 2005
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Well I'm not around it often enough to recognize it by smell, *shrugs* but I supose your right. Plus most of the examples I've witnessed in class so far is what the instructor is pouring.
And I mean no offence, but why do you keep acting like that? I mean you seem to almost enjoy getting downright mean to some people. Even after other Hatrackers have asked you to stop (MPH for example).
I'm not trying to pick a fight, I'm just curious why you keep doing that not just to me (right now I probably still deserve it), but also to others like Blayne.
Posts: 1941 | Registered: Dec 2005
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Hmmmm. A good, cold, dark beer. Delightful.
A nice blush wine on occasion -- not too bad.
Red wine -- only if that's all that's available.
Hard alcohol? Well, in my far gone youth, I was all for straight shots. Lots. Heck -- just hand the fifth over. Southern Comfort. Vodka. Rum. Gin (with a little tonic and lime). I don't touch the stuff now -- haven't for years and years and years. *shudders*
With the occasional exception of a "hot toddy" when made by my mommy -- in cases of cold weather and sniffly noses. *grin*
Bartenders are a breed apart -- the good ones, anyhow. There is a definite flair that some of them bring to the job -- and a lot of skills beyond "mixology." I.e., the ability to "read" the customer -- to listen -- to know when enough is enough and stand by it -- to stay calm under pressure -- a sense of humor and unending supply of jokes . . .
Posts: 5609 | Registered: Jan 2003
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quote:Originally posted by Elizabeth: I have a Guinnes spoon, Kristen.
I don't really know how to use it, though.
It can also be used in making a Black Velvet. 'Tis the best drink that includes a Guiness. Take a pint glass, pour it to 50% full with hard apple cider (Strongbow is best), and then fill the rest with Guiness by pouring over the spoon. When I make these at home I have to suffice with a regular spoon, but they still come out good.
As far as tonight.... Beer, about a case worth for me and then the shots started (which is quite usually my minimum). Then...Jager-Bombs. It didn't help that it was one of the DJ's B-day today. We were all buying rounds. Good thing I kept enough aside for a cab.
Posts: 2208 | Registered: Feb 2004
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Advent, I do it because I enjoy pushing people's buttons and giving them crap. Don't ask me why, I'm sure there are plenty of people who can draw all kinds of interesting conclusions from my behaviour.
Most of them, however, just don't understand, uh, people like me.
Posts: 4753 | Registered: May 2002
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