The Envelope Bar Trick - This is a video of Blake, The Drink Chef, showing a bar trick involving an envelope and a story about it. It's just a silly little bar trick, but the restaurant business IS the entertainment business. This trick is good entertainment. Just pick your audience carefully and have at it! Have fun! Cheers!
Australian Tea Bag Rocket Ship Bar Trick - This is a great bar trick that I learned a long time ago, from a true Aussie, from down undah. The example here is out of context of a happening bar scene, but if you stop to imagine a full bar and drunk people. It's dark, it's busy and it's FUN! Be sure to practice this before you attempt it in public, and test out the tea bags you intend to use... they don't all work the same. Also... if you have one of your co-workers kill the lights right when you light the tea bag... the effect is amplified greatly. Your surface must be perfectly dry, and there must be 'no wind'. All these things will kill this trick. But if you pull it off once, you will thank me. Cheers Mate!
Cocktail is a very misunderstood drink nowadays.
The Old Fashioned is a cocktail made by muddling dissolved sugar with bitters then adding alcohol, such as jenever, whiskey or brandy, but usually whiskey, and a twist of citrus rind. The name references the combination's age: it is possibly the first drink to be called a cocktail. It is traditionally served in a short, round glass called an Old Fashioned glass, named after the drink. There is great contention on the proper way to make an Old Fashioned. The apparently earliest written recipe, from 1895, specifies the following: "Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece of ice, a piece of lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in glass. This is the 'old school' preparation, however the more modern and contemporary preparation has the preparer muddle a slice of orange and a maraschino cherry with bitters, then add whiskey and ice. So... when your guest orders this cocktail, you should ask them, 'Would you like the traditional 'old school' version or the more modern 'contemporary' style. By communicating this to your guest... then you will show them they are in good hands.
The first use of the specific name "Old Fashioned" was for a Bourbon whiskey cocktail in the 1880s, at the Pendennis Club, a gentleman’s club in Louisville, Kentucky. The recipe is said to have been invented by a bartender at that club, and popularized by a club member and bourbon distiller, Colonel James E. Pepper. The apparently earliest written recipe, from 1895, specifies the following: Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece ice, a piece lemon-peel, one jigger or 1.5 ounces whiskey. Mix with small bar-spoon and serve, leaving spoon in glass.
My version is decidedly different and not necessarily ‘classic’. Shown in my video is what the modern drinker ‘expects’ in a good ‘old fashioned’. THIS IS NOT THE END ALL RECIPE, it’s just a very tasty drink that has evolved for 130 years. Cheers!
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• Begin With a Mixing Glass Full of Ice.
• 1 ounce Premium Gin
• 1 ounce Campari
• 1 ounce Sweet Vermouth
• Stir 30 to 50 Times
• Strain into a Chilled Cocktail Glass
• Garnish with an Orange Peel
The Negroni cocktail is made of one part gin, one part sweet vermouth and one part bitters, traditionally Campari. The most widely reported account of it's origin, is that it was invented in Florence, Italy in 1919, at Caffè Casoni, which is now called Caffè Cavalli. Count Camillo Negroni invented it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink. One of the earliest reports of the drink came from Orson Welles in correspondence with the Coshocton Tribune while working in Rome on Cagliostro in 1947, where he described a new drink called the Negroni.
The Sazerac is a local New Orleans variation of an old-fashioned cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac that was its original prime ingredient. The drink is some combination of cognac or rye whiskey, absinthe or Herbsaint, and Peychaud's Bitters. It is sometimes referred to as the oldest known American cocktail, with origins prior to the Civil War. The defining feature of the Sazerac is the preparation using Peychaud's Bitters and two chilled old-fashioned glasses, one swirled with a light wash of absinthe for the slight taste and strong scent. The second chilled glass is used to mix the other ingredients, then the contents of that are poured or strained into the first. Various anisettes such as Pastis, Pernod, Ricard and Herbsaint are common substitutes for absinthe when it is not available, in New Orleans Herbsaint is most commonly used.
Around 1850, Sewell T. Taylor sold his bar, The Merchants Exchange Coffee House, and went into the imported liquor business. He began to import a brand of cognac named Sazerac-de-Forge et Fils. At the same time, Aaron Bird took over the Merchants Exchange and changed its name to the Sazerac House and began serving the "Sazerac Cocktail", made with Taylor's Sazerac cognac and, legend has it, the bitters being made down the street by a local druggist, Antoine Amedie Peychaud. The Sazerac House changed hands several times and around 1870 Thomas Handy took over as proprietor. Around this time the primary ingredient changed from cognac to rye whiskey due to the phylloxera epidemic in Europe that devastated France's wine grape crops. At some point before his death in 1889, Handy recorded the recipe for the cocktail, and the drink made its first printed appearance in William T. "Cocktail Bill" Boothby's 1908 The World's Drinks and How to Mix Them.
Peychaud's Bitters, originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue, now Haiti, who settled in New Orleans, Louisiana, in 1795.
On a cocktail napkin, place one cube of sugar and shake Angostura Bitters...
Soak this sugar cube completley.
Fill full of Champagne or Sparkling Wine
Add (Drop in) this Soaked Sugar Cube (Don’t try this with a packet of sugar, it wont work correctly)
Garnish with a fresh peel of Lemon
This is one of the earliest examples of cocktail creationism. I can imagine Monk Perignon would have thrown in a couple berries himself at some point.... Anyway... sparkling wine makes a wonderful elixir to add to any kind of flavor or juice that you like. In this case... an Angostura bitters soaked cube of sugar and a lemon twist will jazz up this drink to make it a delight. Feel free to try different flavored bitters or different sugars. In any case, a 'packet' of sugar will not work. It makes the cocktail foam over.
Trust me... I've tried it many times. Cheers!
Bring It On Down To Liquorville - This full version is not available anywhere... Check it out! My Gift To You! This is a 'classic' vid that will go down in history. If you drink... you must watch this! Hilarious! It's a great SNL Clip of Justin Timberlake and Lady Gaga doing a skit together.