A to Z of Forgotten Cocktails

A to Z of Forgotten Cocktails.Contributed by Avelina at NeoMam Studios. Some cocktail concoctions have faded away over the years, but other’s have stood the test of time. These times are a changin’. This creative team has taken the time to source these 26 recipes and instructions on how to mix them. These include the Harvey Wallbanger, Vesper and Planter’s Punch. This info-graphic is interesting and very well done. Check it out! Props to NeoMam Studios!

15 Worst Things You Could Say To Your Bartender

15 Worst Things You Could Say To Your Bartender

2. “I don’t like the taste of alcohol. I don’t want anything fruity. I don’t like beer. I’m allergic to wine. What do you suggest?”

Water. They sell it by the bottle at the gas station. Go outside, to the left, and keep walking.

3. “Do you have an iPhone 5 charger? Do you have an outlet close to me? Will you plug it in? Can I check it? Can I check it again? Can I check my phone? Did my phone go off? What’s my percentage?”

STOP with the phone babysitting. Bring your own charger if it’s that important. Nobody behind the bar is asking to borrow your shit. Also, meet a hookup old school. In person. Stop it with the dating apps if you’re so worried about wasting your phone’s battery.

4. “Do you know how to make a Monkey Fucker on Acid on the Beach shot?” (Or any other pseudo Cancun, Fort Lauderdale, Vegas, Scottsdale, San Diego Spring Break shot.)

Sure. I can make that. That will be 10 dollars.
Recipe: Crap well spirit, blue schnapps, peach schnapps, pineapple, cranberry.
Every time. Every shot.

5. “Can I get a shot of Jameson?”

Oooh, I like you.

“… Chilled.”

No, I don’t.

6. The following interaction at Last Call:

(Slurring) “Can I get a shot?”
Sure, what would you like? 
(Slurring) “Just make me something!” (Slaps ass of random girl/guy walking by.)

Have you ever heard of a bar mat shot?

7. “Will you ask that single lady over there to sit with me? Or, “Will you send that girl a drink on me?”

Dude, I don’t work at Match.com. Is this your first time in public? Do you even know what year it is? If you want to give her a drink, pick it up and take it over there yourself.

8. “Should I go to Bartending School?”

Not if you want a bartending job.

9. “Can I get a hot tea?”

Of course, would you like any pastries with that?

10. “Oh, Happy Hour? I love it. But first, can I try that wine? And that one? And this one? Oh, and that one also.”

You know you are going to order the $5.00 wine special. Stop pretending.

11. “Can we transfer this check to our table?”

Yes, we love transferring our tips to the servers.

12. (Slurring) “This drink is so weak.”

Wait until you try your next one.

13. “Is this a typical Monday night for you guys? It’s so slow.”

Dude, you are drinking on a Monday night. That’s the point: to avoid the weekend warriors.

14. “I know you guys are closed. You don’t mind that we are still sitting here, do you?”

No, no, it’s no problem. We love standing around for $3.00 dollars an hour in an empty bar, with the lights on and music off, waiting to go home, just so you can make out over melting ice. At this point, the question is begged, why do people just not go home together?

15. “You are seriously the best bartender ever. Service was amazing. Everything was so perfect. Thank you so much. I can’t get over what a great job you did.”

Beware. Beware. The verbal tip. We know your type. Over-complimenting and 10%. We know what you’re up to. And it don’t pay the rent. TC mark

Drink Without Getting Drunk

Dont b DrunkDrink Without Getting Drunk – How to Drink All Night Without Getting Drunk. Jim Koch knows beer. He also knows a beer trick that may change your life. He’s the Co-Founder of Boston Beer Company, and he knows a thing or two about beer, and drinking.

While deeply out on a night about town, Koch leaned in toward me, stared straight into my eyes, and whispered…

“You wanna know my secret? How I can drink beer all night long and never get drunk?” 

In fact, I had always wondered that. Though this was the first time I’d ever formally met Koch, I’d “met” him in the past at a few beer festivals. Those sorts of events are always kind of Bacchanalian shit shows, with people imbibing dozens of beer samples in a short period and soon stumbling around large convention halls drunk of their asses. Brewers included. But not Koch, who I’d long noticed was always lucid, always able to hold court, and hold his own with those much younger than him. This billionaire brewing raconteur was doing likewise with me at 4 PM on a Thursday afternoon despite the fact we were both now several beers deep. So what was the secret?  “Yeast!”… “Yeast?”… Yep… “Active yeast. Like you get at the grocery store.”

Koch told me that for years he has swallowed your standard Fleischmann’s dry yeast before he drinks, stirring the white powdery substance in with some yogurt to make it more palatable.

“One teaspoon per beer, right before you start drinking.”

He’d learned the trick from his good friend “Dr. Joe,” a craft beer legend in his own right.  Educated at Harvard with a troika of degrees (a BA, a JD, and an MBA), Koch is no slouch, but the late-Joseph Owades was a flat-out genius. With a PhD in biochemistry from Brooklyn Polytechnic Institute and an early job in the fermentation sciences department at Fleischmann’s, Owades probably knew more about fermentation and alcohol metabolism than perhaps any man who has ever lived. Koch calls him, in fact, “The best brewer who’s ever lived.” He used that immense knowledge to eventually become a consultant for most of the progenitors of America’s early craft brewing movement such as Anchor Brewing in San Francisco, New Amsterdam Brewing in New York, and, yes, the Boston Beer Company. There he became good friends with Koch, helped perfect Boston Lager, and passed on to Koch his little yeast secret.

You see, what Owades knew was that active dry yeast has an enzyme in it called alcohol dehydrogenases (ADH). Roughly put, ADH is able to break alcohol molecules down into their constituent parts of carbon, hydrogen, and oxygen. Which is the same thing that happens when your body metabolizes alcohol in its liver. Owades realized if you also have that enzyme in your stomach when the alcohol first hits it, the ADH will begin breaking it down before it gets into your bloodstream and, thus, your brain.

“And it will mitigate – not eliminate – but mitigate the effects of alcohol!” Koch told me.

In his final years Owades even patented a product called Prequel, an all-natural pill similarly designed to limit drunkenness. No companies wanted to deal with the potential liabilities of the product, and Owades died in 2005 at the age of 86.

Of course, I had to honor my longtime hero Koch, and a new beer hero I’d just learned about in Owades, and try this trick myself. So the next day I grabbed a six-pack of beer and a packet of Fleischmann’s and went to work. The older I get, the more of a lightweight I surely become, but after shoveling down six teaspoons and tilting back six bottles I felt nothing more than a little buzzed. Koch told me he keeps a breathalyzer around at all times just to assure he’s never too drunk. He never is. And, though I had no tangible “proof,” besides the fact I was still awake, I was pretty sure I wasn’t all that drunk either. Forever more I’d be yet another guy discreetly carrying a white powder around at bars. I’d advise you do likewise.

– This article was written by Aaron Goldfarb, of Esquire Magazine. Thanks Aaron! Thanks Esquire!

Old School Old Fashioned

Old Fashioned
Old Fashioned

Old School Old Fashioned

  • Begin with a nice peel of orange, and one peel of lemon, at the bottom of your serving glass.
  • On top of that add one packet of ‘sugar in the raw.
  • Add ‘three’ shakes of Angostura bitters.
  • Add ‘two’ bar spoonfuls of water, to help dissolve the sugar and soften the whiskey.
  • Muddled these ingredients together. Releasing the citrus oils.
  • Add Ice to top of serving glass
  • Add ‘two’ ounces Bourbon Whiskey
  • Stir to incorporate flavors
  • Add ‘one’ nice orange peel twist on top for garnish.
  • Serve and enjoy!


The Old-fashioned is a classic whiskey drink that has been served since around 1880 at the Pendennis Club in Louisville, Kentucky and is (disputably) the first drink referred to as a cocktail. It is the perfect ideal of what a cocktail should contain: a spirit, a sweet, a bitter, and water.

There is also a dispute as to use rye or bourbon, sometimes brandy and never rum. Depends on where you come from and what you like. I like bourbon, you can use anything you like.

 

Hey Mr. Mixologist Music Video

Hey Mr Mixologist – You must take the time to watch this music video!
It shows the modern mixologist as… well… you decide how you take it…
I take my craft VERY seriously, I’m sure you do too…The modern mixolgists picutured here, also do what they do…
My take is… ‘guest satisfaction’… Not pomp and circumstance.

An Abosolute, hit it out of the park, classic!
Let’s not all take ourselves too seriously.
I’m a bartender, right? What’ll you have
Mixology or Mixologist
By Colleen Graham, About.com Guide

Definition: Mixology is another term for mixing drinks or bartending and a Mixologist is another term for a bartender or bar chef. Mixology is generally accepted as a slang term for a refined and in depth study of the art and craft of mixing.
Merriam-Webster’s dictionary dates mixology to 1948 and defines it as:
“the art or skill of preparing mixed drinks”
Mixology has become a more common used term in recent years and is generally accepted to be a refined, higher study of mixing cocktails and drinks than the everyday actions of bartender. This definition and it’s use is one of much debate in the bartending community, usually because of the impression it leaves that a mixologist is better and more skilled than a bartender. This isn’t necessarily so. Neither is “better” than the other and each require a different set of skills, but then again the two titles can be interchanged.
A bartender needs to have a variety of skills which are highly important and some that the mixologist may not develop or use on a regular basis. In general a bartender needs to know a lot of common and popular cocktails, serve many people at once, think quick and be the ultimate people person. The mixologist tends to focus on the art and craft of mixing cocktails, studying the classics, concocting new and exotic drinks, experimenting with lesser known distilled spirits and mixers, and, overall, pushing the limits of classic bartending.
Again, these distinctions are the generally accepted differences between the two roles and are meant for clarification. In my view, if you want to be called a bartender, do it and if you want to be known as a mixologist, you’re just as free to do so.
Also Known As: Bar Chef, Cocktailian (Joy of Mixology), Bartender, Bartending, Mixicologist (1895 book)
Original Link: http://cocktails.about.com/od/cocktailspeak/g/mixology_define.htm

Cocktail Recipes in HD Video

Cocktail Recipes in HD Video – Following is our collection of DRINK RECIPE HD VIDEOs, starring The Drink Chef and demonstrating today’s most popular and elusive cocktails. He shows you exactly how he makes his version of these drinks.

Drink Recipes Video Collection

Honoring the traditions of the proud bartending world. Watch Blake here, clearly explaining how to properly create ‘craft cocktails’. Over one hundred ‘step by step’ instructional videos, filmed in HD, and brought to you here. These are not the only way to make drinks, nor are they the definitive answer to cocktail recipes, this a helpful collection of ‘how to’ videos, in a real world bartending scenario, using the actual tools, tricks, techniques and practices of a modern day bartender.

Bartop Garnish Array Video Tour

This is a VIDEO TOUR and PHOTO GALLERY of a high end bar’s GARNISH and FRESH FRUIT SETUP for a busy Friday night’s business. A true gourmet ‘craft’ bartender set up, offering herbs and spices, berries & fruits and lots of glass rimmer choices. Please keep in mind that the collective impression of all of these products together, in one place, at one time, displayed for all to see… leaves a lingering impression on your guest. It shows your guest that you care. This set up tells a story… a story that has yet to be written, but is a bounty of flavorful opportunity. I harvested these fresh products from our ‘cocktail garden‘ devoted just to our bar. Lovingly tended to by Geri Miller of www.HomeGrownEdibleLandscapes.com.

Click any thumbnail to view the GALLERY SLIDESHOW:

Sorry for the low quality of the video and the audio! I have another video shoot planned and will redo this one soon!

I will mention here that what is not spoken about or showed is fresh ‘Lavender’. This flowering plant offers any cocktail a nuance that is like no other. The light purple flower is the perfect garnish and the aromomatic leaves are the perfect accent for many a drink. Give it a try!

I’ve had comments on how ‘modern mixologists’ don’t cut their fruit ahead of time. Well, I agree with this principle, in theory. It is always best to have the absolute freshest possible product. However… at the establishment where this is filmed, the whole restaurant and the bar relied on me to get the drinks out in a timely fashion. There is no bar back, no bartender partner, no manager stepping in to help. Just one bartender, that needs to be set up and ready for anything. The purpose of this video is to show any bartender, that there is an array of products to ‘display’, in your own bar, that you probably already have in house. Go look in the walk in and see what you can find. Show it off, and your guests will feel like this bar really cares about fresh fruits, berries, herbs and spices in their bar program. Cheers! From the Drink Chef…

Bar Garnish Set Up for the Craft Bartender

The Bartop Garnish Set Up