Category Archives: Gin

Bartender Re-education: The Negroni

The Bartender Re-education Plan took a break but now that the holidays are pretty much over, so are the excuses. You must make 1,000 Negronis before you ever change the 1:1:1 ratio.  Changing the ratios changes the recipe.  Using dry vermouth instead … Continue reading

Posted in Bartender Re-Education Plan, campari, Classic Cocktails, Cocktails, Gin, negroni, sweet vermouth | 17 Comments

Nationwide Bartender Re-Education Program: The Tom Collins

In an effort to not only throw hate into the universe, I have started a Bartender Reeducation Program. If you’re not familiar with this act of charitable giving, check out this explanatory blog post. Many friends and readers got back to … Continue reading

Posted in Bartender Re-Education Plan, Cocktails, Gin | Tagged | 10 Comments

Simple Pleasures: Classic drinks are classics for a reason, simplicity. And respect the grandma.

Simple Pleasures: Classic drinks are classics for a reason, simplicity.  And respect the grandma. Recently, I just like to make drinks out of the Mr Boston drink book.  Not true really, I haven’t opened the book since a brutish cannuk … Continue reading

Posted in bitters, brandy, Classic Cocktails, Gin, rum, tequila, vodka, whiskey | Tagged , , , , , | 1 Comment

The recipe for a Vesper, a lesson in technique.

The recipe for a Vesper, a lesson in technique. A friend of mine asked me “the Zig Zag Vesper: I adore Murray’s version. I don’t suppose you have any inkling how he does it? I’m trying to recreate as closely … Continue reading Continue reading

Posted in brands, Gin, lillet, technique, vodka | 6 Comments

Vodka: an introduction on how to think of it, or Sydney Frank is the Devil*

Vodka: an introduction on how to think of it, or Sydney Frank is the Devil* Dallas Taylor said to me once, “It’s really all just flavored vodka.”    This is a somewhat true but very Zen approach to tending bar.  Sometimes … Continue reading

Posted in Gin, vodka | Tagged , , | 2 Comments

Peychaud’s, Angostura, Regan’s No. 5 and Why bitters matter, and recipes on how to make bitters.

You aren’t a bar unless you have bitters. That’s a like a kitchen without spices or sex with only that missionary position. Bitters are to cocktails what fire is to steak, but even more so. Steak tartare is delicious but … Continue reading

Posted in bitters, brandy, Gin, lillet, maraschino, recipes, scotch | Tagged , , , , , , , | 3 Comments

Chartreuse

So I was in a conversation with what will continue to be an unnamed bartender from a very exclusive French joint, and he was explaining the high-end fuck buddies that he cultivates through his position. Less than 2 sentences later, … Continue reading

Posted in brands, Gin, maraschino, recipes, rules, tequila | Tagged , | 1 Comment

Eggy Weggies

At present, eggs aren’t part of standard bar service, but by the time I finish this book they could be. After leaving tales of the cocktail, I feel that it’s a good time to get people hyped on drinking chickens. … Continue reading

Posted in Eggs, Gin, Hot Drinks, recipes, rules, Warm Drinks | 5 Comments

Campari

  Campari is where it started for me (and Larry Flynt). On my first solo bar shift I took down all of the bottles I didn’t know and tasted them, and I don’t think its surprising for an American boy … Continue reading

Posted in brands, Gin, grapefruit, recipes, tuaca | Tagged , , , , , | 6 Comments