Monday, April 7, 2008
Bottle flair: Part three
Part three of the bottle flair series! This is an easy trick to master, just like the first few hand rolls. After learning this, string together a few moves to start actually looking cool.
Speaking of that luau...
...just how cheap can luau decorations get?
Yes, that is right. All the cheesy faux-grass skirts and leis you could ever desire for your own tropical paradise, at only a dollar a piece. Found at a Dollar Tree located in the Gulf Coast Town Center.
Thursday, April 3, 2008
"Are YOU a Larry?"
If you are a college student looking for a dirty bar with live entertainment and cheap beer, and you don't live in Naples, there is a place you should know about. Most Naples locals are familiar with Pelican Larry's. What began as one raw bar and grill has now grown into three popular locations, but the original still holds its own among the newer establishments.
"Dirty Larry's," as the original Pine Ridge Road location is so honestly referred to, is packed every Wednesday night with young drunks and dancing fools. If two-for-one drinks and a DJ spinning a mix of old school jams and the latest hits strikes your fancy, then I would suggest checking this place out. Other nights of the week get just as crazy, with a variety of entertainers every week and tons of televisions for those life-changing sporting events that must be watched. This is not your scene if you prefer a nice glass of wine in a trendy environment with plenty of elbow room. Check out a bar like the one at Cafe Lurcat on 5th Avenue in Downtown Naples, instead.
"Dirty Larry's," as the original Pine Ridge Road location is so honestly referred to, is packed every Wednesday night with young drunks and dancing fools. If two-for-one drinks and a DJ spinning a mix of old school jams and the latest hits strikes your fancy, then I would suggest checking this place out. Other nights of the week get just as crazy, with a variety of entertainers every week and tons of televisions for those life-changing sporting events that must be watched. This is not your scene if you prefer a nice glass of wine in a trendy environment with plenty of elbow room. Check out a bar like the one at Cafe Lurcat on 5th Avenue in Downtown Naples, instead.
As their employees say, "EAT, DRINK, AND BE LARRY!"
Tuesday, March 25, 2008
Blu Sushi Naples: Live Blog
Blogging is a new adventure for me but people-watching is not, and I figure that live-blogging at a bar will be a comfortable combination of the two. And so here I am, sitting at a bar on a slow Monday night in Naples. Blu Sushi Naples, off Third Avenue, is my location of choice. My sister Jess is bartending and a sushi roll and a cocktail sound really good right about now. I have a book and a computer, but no internet connection so the actual posting of the night will be delayed. I hope I have something interesting to observe!
11:00: Sitting around waiting for my sister to finish cleaning her side of the bar, I sit with some of the servers who are counting their money and talking about the night. Several people apologize for not saving me from the obnoxious country boy. I thank them, even though I should probably be thanking Country, because he kept me slightly entertained if revolted.
10:43: They finally leave. Then I notice that Donald left his glasses on the bar. I call him back to give them to him. He tells me that he is rich but his glasses only cost 1$ and he meant to leave them behind.
10:30: The barback asks "why are you guys still here?" Country and Donald are sipping on long island iced teas and insisting that my sister and I WILL be going skydiving with them tomorrow afternoon. They try to buy me a drink but the bar has been closed for a half hour. Everyone who works here is getting annoyed, but not annoyed enough to throw them out. These guys have a decent tab running and the bar doesn't want to lose out on the tip.
10:25: Country has apparently forgotten that he doesn't like me and comes back over. He asks me what I am drinking. "Apple Crisp," I tell them. Country tells me that it isn't a real drink. It is a fake drink. Whatever that means. Donald finishes talking to the couple next to him at the bar. They believe every word he says. Suckers.
10:15: The manager introduces himself to me. Albert is his name. He finds a missing bottle of Gran Marnier that was apparently needed earlier. Everyone celebrates. Donald starts talking to a couple who move from the dining room to the bar. He tells them that he owns the place and they immediately start complaining about the limited wine bottle selection. He says that he is working on it. He is a liar. Why does every drunk old man pretend to own the bar that he drinks at? And why would anyone believe him?
10:11: Jess makes me an Apple Crisp, which is my favorite Blu Sushi drink. They don't have it on the menu anymore but can still make it if you ask. It is made with Diamond sake, pear juice, and Sour Apple Pucker. It is a refreshing drink, and is even better with a graham cracker rim.
10:00: My sushi roll has arrived! Eel, crab, cucumber, and avocado brushed with eel sauce and topped with tempura flakes. Holy heaven in my mouth. I love sushi. If you think you don't, then give Blu Sushi a try. They have a lot of traditional stuff, but they also serve some interestingly Americanized rolls that might help you ease into it.
9:54: "I like two things: Learning and drinking. That's it! You are a learning." Slightly incoherent speech from Donald, who next tells me that I am smart because I am reading Frankenstein at a bar. Country is sulking a few seats away, giving me dirty looks and telling my sister that I am a bitch for reading and not talking to him. She tells me to talk to him and not ruin her tip. I laugh.
9:52: The barback mouths 'sorry,' rolling his eyes at the drunks.
9:47: Country says, "I am from the country, but I don't have the incest." He says it like it is some kind of disease you can catch. Then he adds, "but the rest of my family, they do have it." Ever heard of too much information? Thanks for sharing, though. It's like he is trying to live up to some drunk country stereotype. I finally tell him to stop speaking to me, and he finally leaves, after calling me a stuck-up bitch. I say I just want to read.
9:40: I order a water. Jess serves it to me, and Country picks it up. A liar and a water thief? This guy is classy. I order a new water. This one I keep.
9:36: Country and Donald tell me that they are hammered and have been taking tequila shots all night long. I ask my sister what she has served them. She tells me two tequila shots and one long island each since five. It seems like a very stupid thing to lie about.
9:25: I realize that my sister forgot to get my drink. She is weeded so I don't really mind. I finally get her attention and she makes a Mango X-Rated for me. Skyy Vodka, X-Rated Fusion Vodka and mango juice work well together. The drink is almost too sweet for me, but would be great for someone who likes tropical fruity drinks.
9:14: A Patron shot is placed in front of me. I give it away and Donald gets angry. Country tries to put his hand on my lower back as I read. He asks what the book is about. I tell him not to touch me and he gets angry. Then he forgets and does it again. Wonderful.
9:00: These two guys seem drunk. The older one is named Donald. He tells me that he is fifty-two. The other one tells me his name but I don't remember it and call him Country instead because he is from South Carolina and has a serious southern drawl. They ask me what I am reading three times before I start giving them different answers. They act like this is normal. They must be drunk.
8:57: So much for simply observing. Two guys at the bar seem intent on keeping my from my purpose, offering to buy me a shot of Patron. I refuse, telling them that I don't drink tequila. They make fun of my book. I ignore them. They won't go away. They invite me to go skydiving tomorrow. I say no.
8:50: I show up at Blu Sushi in downtown Naples. I expected the place to be dead on a Monday night, but it appears to be a busy night that is just starting to wind down. There are fifteen seats at the bar, four high top tables, and two large couches in the lounge area. Most of the seats are full, but people are cashing out and leaving, and soon the place is half empty. There is water running down a mirror on the wall and the bar is made of frosted glass. The environment is sleek and trendy, with atmospheric house music flooding the room. I find a seat at the bar, open my book, and order a drink, fully intending to mind my own business and observe.
11:00: Sitting around waiting for my sister to finish cleaning her side of the bar, I sit with some of the servers who are counting their money and talking about the night. Several people apologize for not saving me from the obnoxious country boy. I thank them, even though I should probably be thanking Country, because he kept me slightly entertained if revolted.
10:43: They finally leave. Then I notice that Donald left his glasses on the bar. I call him back to give them to him. He tells me that he is rich but his glasses only cost 1$ and he meant to leave them behind.
10:30: The barback asks "why are you guys still here?" Country and Donald are sipping on long island iced teas and insisting that my sister and I WILL be going skydiving with them tomorrow afternoon. They try to buy me a drink but the bar has been closed for a half hour. Everyone who works here is getting annoyed, but not annoyed enough to throw them out. These guys have a decent tab running and the bar doesn't want to lose out on the tip.
10:25: Country has apparently forgotten that he doesn't like me and comes back over. He asks me what I am drinking. "Apple Crisp," I tell them. Country tells me that it isn't a real drink. It is a fake drink. Whatever that means. Donald finishes talking to the couple next to him at the bar. They believe every word he says. Suckers.
10:15: The manager introduces himself to me. Albert is his name. He finds a missing bottle of Gran Marnier that was apparently needed earlier. Everyone celebrates. Donald starts talking to a couple who move from the dining room to the bar. He tells them that he owns the place and they immediately start complaining about the limited wine bottle selection. He says that he is working on it. He is a liar. Why does every drunk old man pretend to own the bar that he drinks at? And why would anyone believe him?
10:11: Jess makes me an Apple Crisp, which is my favorite Blu Sushi drink. They don't have it on the menu anymore but can still make it if you ask. It is made with Diamond sake, pear juice, and Sour Apple Pucker. It is a refreshing drink, and is even better with a graham cracker rim.
10:00: My sushi roll has arrived! Eel, crab, cucumber, and avocado brushed with eel sauce and topped with tempura flakes. Holy heaven in my mouth. I love sushi. If you think you don't, then give Blu Sushi a try. They have a lot of traditional stuff, but they also serve some interestingly Americanized rolls that might help you ease into it.
9:54: "I like two things: Learning and drinking. That's it! You are a learning." Slightly incoherent speech from Donald, who next tells me that I am smart because I am reading Frankenstein at a bar. Country is sulking a few seats away, giving me dirty looks and telling my sister that I am a bitch for reading and not talking to him. She tells me to talk to him and not ruin her tip. I laugh.
9:52: The barback mouths 'sorry,' rolling his eyes at the drunks.
9:47: Country says, "I am from the country, but I don't have the incest." He says it like it is some kind of disease you can catch. Then he adds, "but the rest of my family, they do have it." Ever heard of too much information? Thanks for sharing, though. It's like he is trying to live up to some drunk country stereotype. I finally tell him to stop speaking to me, and he finally leaves, after calling me a stuck-up bitch. I say I just want to read.
9:40: I order a water. Jess serves it to me, and Country picks it up. A liar and a water thief? This guy is classy. I order a new water. This one I keep.
9:36: Country and Donald tell me that they are hammered and have been taking tequila shots all night long. I ask my sister what she has served them. She tells me two tequila shots and one long island each since five. It seems like a very stupid thing to lie about.
9:25: I realize that my sister forgot to get my drink. She is weeded so I don't really mind. I finally get her attention and she makes a Mango X-Rated for me. Skyy Vodka, X-Rated Fusion Vodka and mango juice work well together. The drink is almost too sweet for me, but would be great for someone who likes tropical fruity drinks.
9:14: A Patron shot is placed in front of me. I give it away and Donald gets angry. Country tries to put his hand on my lower back as I read. He asks what the book is about. I tell him not to touch me and he gets angry. Then he forgets and does it again. Wonderful.
9:00: These two guys seem drunk. The older one is named Donald. He tells me that he is fifty-two. The other one tells me his name but I don't remember it and call him Country instead because he is from South Carolina and has a serious southern drawl. They ask me what I am reading three times before I start giving them different answers. They act like this is normal. They must be drunk.
8:57: So much for simply observing. Two guys at the bar seem intent on keeping my from my purpose, offering to buy me a shot of Patron. I refuse, telling them that I don't drink tequila. They make fun of my book. I ignore them. They won't go away. They invite me to go skydiving tomorrow. I say no.
8:50: I show up at Blu Sushi in downtown Naples. I expected the place to be dead on a Monday night, but it appears to be a busy night that is just starting to wind down. There are fifteen seats at the bar, four high top tables, and two large couches in the lounge area. Most of the seats are full, but people are cashing out and leaving, and soon the place is half empty. There is water running down a mirror on the wall and the bar is made of frosted glass. The environment is sleek and trendy, with atmospheric house music flooding the room. I find a seat at the bar, open my book, and order a drink, fully intending to mind my own business and observe.
Thursday, March 13, 2008
Bottle flair: Part two
Lesson number two from our bottle-tossing YouTube friend!
He makes a really good point about Malibu bottles not shattering easily if you drop them, which is really unavoidable when you first start learning. You are practicing, aren't you?
He makes a really good point about Malibu bottles not shattering easily if you drop them, which is really unavoidable when you first start learning. You are practicing, aren't you?
It's about time for a luau!
Summer equals luau season and I can almost taste the pina coladas. Even when you live in a tropical paradise like Naples, Florida, this kind of party never gets old. The palm trees are here. The beach is here. All you need are some decorations and drinks! I've been to a party where a beach was built in the backyard. It was amazing, but no one really needs to go that far. A few leis and grass skirts, a tiki torch or two, and a couple of drink options are really all you need.
Try a mai tai. The name means "good" in Tahitian, and believe me, they are. This would also be a great opportunity to serve some virgin pina coladas or strawberry daiquiris to any under 21 guests you may have at your party. And don't forget to serve them in some sweet coconut cups!
Alooooooooha!
Try a mai tai. The name means "good" in Tahitian, and believe me, they are. This would also be a great opportunity to serve some virgin pina coladas or strawberry daiquiris to any under 21 guests you may have at your party. And don't forget to serve them in some sweet coconut cups!
Alooooooooha!
Wednesday, March 12, 2008
Virgins do it better.
I read that on a T-shirt once.
You may have heard of something called a virgin drink. These are simply drinks that haven't been tainted by alcohol. They might even be tastier than most alcoholic beverages, because alcohol in and of itself doesn't really taste that good. (If you think it does, you may be drinking too much of it.) And they will never leave you with the potential headache that a couple of sweet, liquor-based drinks can provide a few hours later.
Virgin margaritas are one of the worst ideas ever. Most people use margarita mix out of a bottle, and unless you really like the idea of drinking that mixed with a little water, just say no. Margarita mix on its own is sweet, sour, and syrupy. The mix really needs tequila to offset this. Virgin pina coladas, however, are delicious, especially if you make your own pina colada mix. Mix together some Coco Lopez cream of coconut and pineapple juice, maybe a little papaya juice, and blend with ice. Tropical bliss is yours. Even better is a virgin strawberry daiquiri. A little sugar, lime juice, and some strawberry puree blended with ice can be a wonderful thing.
Of course, if virgins aren't your thing, you can always add some experience with a little rum. ;)
Start blending and get poolside! Now!
You may have heard of something called a virgin drink. These are simply drinks that haven't been tainted by alcohol. They might even be tastier than most alcoholic beverages, because alcohol in and of itself doesn't really taste that good. (If you think it does, you may be drinking too much of it.) And they will never leave you with the potential headache that a couple of sweet, liquor-based drinks can provide a few hours later.
Virgin margaritas are one of the worst ideas ever. Most people use margarita mix out of a bottle, and unless you really like the idea of drinking that mixed with a little water, just say no. Margarita mix on its own is sweet, sour, and syrupy. The mix really needs tequila to offset this. Virgin pina coladas, however, are delicious, especially if you make your own pina colada mix. Mix together some Coco Lopez cream of coconut and pineapple juice, maybe a little papaya juice, and blend with ice. Tropical bliss is yours. Even better is a virgin strawberry daiquiri. A little sugar, lime juice, and some strawberry puree blended with ice can be a wonderful thing.
Of course, if virgins aren't your thing, you can always add some experience with a little rum. ;)
Start blending and get poolside! Now!
Tuesday, February 26, 2008
The Martini Myth!
Drinking a martini makes you classy! And also, it is extremely difficult to mix a great martini.
Okay. Maybe. But maybe it makes you look like a bit of an alcoholic. And maybe it is super easy to make a good martini so you shouldn't be intimidated. After all, it's mostly straight liquor and there are all of two ingredients. Seriously. How hard can it be?
Traditionally, a martini is made with about 2 and a half ounces of top-shelf gin and a half ounce of dry vermouth. In my personal experience, when most people order a martini they really want a vodka martini; the bartender needs to ask if the guest prefers gin or vodka, and which brand.
Ready to know all and impress your friends with some killer martini-making skills? Of course you are.
You will need
2 1/2 oz Gin or vodka
1/2 oz Dry vermouth
Optional: Lemon twist or green olive for garnish
Directions
1. Fill shaker 1/4 full with ice.
2. Add gin or vodka and dry vermouth.
3. Shake! Until condensation forms on the outside of the shaker.
4. Strain into chilled martini glass.
5. Add optional garnish and serve to your friends who will tell you that you are the best bartender ever.
Terminology
(I guess this is the part where it gets a little tricky...but it's still nothing that you can't handle. I believe in you. Don't let me down!)
Up? That just means strained into a chilled cocktail glass with no ice.
On the rocks would be in a glass with ice, and an old-fashioned glass would be a much better glassware choice in this case.
Dry or extra dry means little to no vermouth. This is technically no longer a martini, but shh! I won't tell if you won't.
If someone wants their martini dirty, they want a little olive juice added to the drink. When I say olive juice, I am talking about the brine that green olives hang out in. To each their own.
In and out means leave the vermouth out of the shaker. Instead, roll some vermouth around the inside of the chilled glass and dump it out. Shake and strain as usual.
A Gibson is a martini that uses cocktail onions as a garnish.
Shaken vs. Stirred
The issue at hand is clarity. Some people think that shaking instead of stirring alters the flavor, but really all it does it fog up the drink for a minute because of all that vigorous action. It'll settle to clear in a moment, I promise. Which method you choose really comes down to personal preference. I prefer shaking. The most important function of either approach is diluting the liquor just a little bit. Some of the ice is supposed to melt, mellowing out the drink.
Okay, okay. You don't look like an alcoholic. You look timeless and classy. But I maintain my position that martinis are easy to make. Try it yourself and see!
One last thing...I won't say that there is no wrong way to make a martini. I will say that there is no 100% right way, and what one person loves another person hates. Hence that elusive "perfect martini." Want another perspective?
(*In all reality, this is called a cocktail glass. A martini is a drink, not a glass. I'm just sayin'.)
Thursday, February 21, 2008
Happy Hour or Crappy Hour?
Buyers beware!
Yes, I know they told you that drinks are two-for-one, and that the glass sitting in front of you is a double as a result. Or that all top shelf drinks are free for ladies. And maybe they told you the truth. I'd really like to believe that most people are honest.
The problem is that some of them aren't.
Just so you know, 1 and 3/4 ounces of liquor is not a double; a standard liquor pour is 1 and 1/2 ounces, and a double should be twice that. Some bars tend to short pour their liquor when selling doubles, so ask for the two drinks separately. You are more likely to get your money's worth.
And that top shelf liquor, free until midnight? Let me just say that I have personally seen managers pour well vodka into empty Grey Goose bottles (although not at my current job). I've also seen a customer rightfully complain about his poor quality vodka and be thrown out as a result.
Really, it is an ugly reflection of a greedy society. There is no way to prove whether you are being ripped off or not, and many individuals with low morals will take advantage of that to improve their bottom line. It is one of the dark sides of human nature, and the only thing you can do is be aware of what is going on around you.
And ask for a bottled beer instead; you can guarantee that no one at the bar has tampered with it, and two really means two.
Yes, I know they told you that drinks are two-for-one, and that the glass sitting in front of you is a double as a result. Or that all top shelf drinks are free for ladies. And maybe they told you the truth. I'd really like to believe that most people are honest.
The problem is that some of them aren't.
Just so you know, 1 and 3/4 ounces of liquor is not a double; a standard liquor pour is 1 and 1/2 ounces, and a double should be twice that. Some bars tend to short pour their liquor when selling doubles, so ask for the two drinks separately. You are more likely to get your money's worth.
And that top shelf liquor, free until midnight? Let me just say that I have personally seen managers pour well vodka into empty Grey Goose bottles (although not at my current job). I've also seen a customer rightfully complain about his poor quality vodka and be thrown out as a result.
Really, it is an ugly reflection of a greedy society. There is no way to prove whether you are being ripped off or not, and many individuals with low morals will take advantage of that to improve their bottom line. It is one of the dark sides of human nature, and the only thing you can do is be aware of what is going on around you.
And ask for a bottled beer instead; you can guarantee that no one at the bar has tampered with it, and two really means two.
Tuesday, February 19, 2008
I did mention bar flair, didn't I?
And no, I'm not talking about 37 pieces of flair on a Chotchkie's uniform. (Office Space. I had to.) I'm talking about those high flying bottle tosses that make bartenders look SO BADASS. Don't even try to tell me it doesn't. I won't listen.
Instead, watch this guy's tutorial videos and start practicing some sweet moves yourself. You have to start with basics, so it might not seem that sweet. But don't worry, you'll get there.
If you are entirely dedicated to developing this skill, think about picking up some practice flair bottles. You can't break them, which is a good thing.
Alcohol is a drug.
True statement.
Alcohol is a poison.
False statement.
In fact...alcohol can save the lives of poison victims. In very rare, strange instances, of course.
In general, practice moderation for happy, healthy drinking.
Alcohol is a poison.
False statement.
In fact...alcohol can save the lives of poison victims. In very rare, strange instances, of course.
In general, practice moderation for happy, healthy drinking.
Tuesday, February 12, 2008
That drink is so last season.
Who knew that drinks could be trendy? Cocktails can blow up overnight just like those calf-length leggings and funny looking bubble dresses did last year. Those things were in style, right?
I know a little bit more about drinks than I do about fashion, so I will get to the point; last year, mojitos came out of nowhere (well, Cuba originally), and have been the trend-tastic drink of choice ever since, with pomegranate-flavored cocktails a close second. Of course, some really smart folks figured out that you could make a pomegranate-flavored mojito and then wear your sunglasses inside for the ultimate in sexy. Bringing it back.
Your basic mojito involves bruising some mint leaves in a mixture of sugar and lime juice to release the minty freshness, then adding ice and rum to complete the concoction. Garnish with a mint sprig if you are a fan of final touches.
The Food Network has a recipe from Emeril Live for a vanilla sugar pomegranate mojito that sounds pretty tasty.
I know a little bit more about drinks than I do about fashion, so I will get to the point; last year, mojitos came out of nowhere (well, Cuba originally), and have been the trend-tastic drink of choice ever since, with pomegranate-flavored cocktails a close second. Of course, some really smart folks figured out that you could make a pomegranate-flavored mojito and then wear your sunglasses inside for the ultimate in sexy. Bringing it back.
Your basic mojito involves bruising some mint leaves in a mixture of sugar and lime juice to release the minty freshness, then adding ice and rum to complete the concoction. Garnish with a mint sprig if you are a fan of final touches.
The Food Network has a recipe from Emeril Live for a vanilla sugar pomegranate mojito that sounds pretty tasty.
Thursday, February 7, 2008
Tipping your bartender is fun!
And necessary, as I am only paid $3.13 an hour. This is a fact. As a bartender, I am sorry that it falls on you, the customer, to decide whether I will be able to pay my monthly bills or not. Some corporate bar owner is laughing all the way to the bank over how much he saves on labor costs. I would prefer to be paid a decent wage for my work, but since this is not the case and my boss has instead passed the buck on to you, it is my hope that you will pass that buck (the dollar bill kind) right over to me.
Bar Tipping Etiquette
First, few of my own notes. Tipping heavy for the first round usually guarantees speedy, attentive service throughout the night. Waiting until the end of the night to tip might get you the opposite. Waving money in my face and yelling at me doesn't get you faster service; wait your turn. Staying consistent with one drink will get you faster service because I already know what you want. One dollar for every drink makes me happy, but I'm okay with less if I am just cracking open your beer as opposed to making you a mojito. Campers should pay rent; meaning, if you take up a barstool for five hours and order a few two-dollar happy hours drinks, you should leave a better tip for squatting on the real-estate.
There are numerous places on the web to find out how to tip your bartender, but what I deem most interesting are the comments left by other people. It's very easy to tell who has never worked a service industry job with tip-based pay. I can understand those who don't want to tip for what they consider bad service, but remember this: if you stiff me on a ten dollar drink, I spend thirty cents to wait on you. And I am sorry that I didn't respond to your snapping quick enough.
Bar Tipping Etiquette
First, few of my own notes. Tipping heavy for the first round usually guarantees speedy, attentive service throughout the night. Waiting until the end of the night to tip might get you the opposite. Waving money in my face and yelling at me doesn't get you faster service; wait your turn. Staying consistent with one drink will get you faster service because I already know what you want. One dollar for every drink makes me happy, but I'm okay with less if I am just cracking open your beer as opposed to making you a mojito. Campers should pay rent; meaning, if you take up a barstool for five hours and order a few two-dollar happy hours drinks, you should leave a better tip for squatting on the real-estate.
There are numerous places on the web to find out how to tip your bartender, but what I deem most interesting are the comments left by other people. It's very easy to tell who has never worked a service industry job with tip-based pay. I can understand those who don't want to tip for what they consider bad service, but remember this: if you stiff me on a ten dollar drink, I spend thirty cents to wait on you. And I am sorry that I didn't respond to your snapping quick enough.
The difference between a lager and an ale
"So, what ales do you have on draft?"
The first time this question was posed to me, I blubbered like an idiot; I had just started bartending and I didn't even know what an ale was. Well, I knew it was a type of beer, but what makes a beer an ale or a lager...that I did not know. I looked it up, and now I know. And you can too! A quick excerpt:
The first time this question was posed to me, I blubbered like an idiot; I had just started bartending and I didn't even know what an ale was. Well, I knew it was a type of beer, but what makes a beer an ale or a lager...that I did not know. I looked it up, and now I know. And you can too! A quick excerpt:
Ales include everything with ale in the name (pale ale, amber ale, etc.), porters, stouts, Belgian specialty beers, wheat beers and many German specialty beers. They generally have a more robust taste, are more complex and are best consumed cool (50F or a bit warmer) rather than cold.
Lagers include pilseners, bocks and dopplebocks, Maerzens/Oktoberfests, Dortmunders and a few other styles found mostly in Germany. They are best consumed at a cooler temperature than lagers, although anything served at less than 38F will lose most of its flavor.
Wednesday, January 23, 2008
Another cool idea
To continue on the ice theme from my last post, here is something else to try at your next house party. Ice cube shot glasses! Some friends of mine brought these bad boys out and they were a complete hit! They attempted to make one out of Coke which quickly melted into a syrupy, sticky mess; I definitely don't recommend this. Captain Morgan on Coca-Cola rocks per my last post sounds like a much better bet. Of course these do melt and you will find liquor spilling out of the bottom of the shot glasses within a few minutes, but your shots will be ice cold and they are fun while they last! Chilling your liquor is a good idea as it will help extend the lifespan of these freezing cold glasses. Having a sink around to throw the discarded melting shot glasses into is a good idea as well! You can pick up a mold to make these shot glasses here.
What's cooler than being cool?
Ice cold!
Did you ever enjoy homemade popsicles as a kid? You know what I'm talking about; those fun plastic molds filled with fruit juice that your mother froze overnight to trick you into getting more nutrition when you thought you were getting dessert. Oh so sneaky she was! The plastic molds aren't even necessary, as I remember making ours out of dixie cups and wooden popsicle sticks (and you thought those were only used for arts and crafts). At any rate, here is a fun adult-only twist on the classic homemade popsicle.
Playing off of that idea, another icey option is to freeze juice ice cubes. Juice cubes! I've found that cranberry juice freezes well but you can play with other juices if you prefer grapefruit or pineapple or papaya...whatever you like. If your cubes aren't completely freezing, try watering them down a little. I like to make a madras with a twist using cranberry cubes. The colors contrast beautifully and the flavors are classic. Fill a highball glass with your brightly colored cubes. Add one and a half ounces of vodka and fill with orange juice. It's a screwdriver that turns into a madras as the ice melts! Try experimenting with different combinations. Oh, the possibilities!
Did you ever enjoy homemade popsicles as a kid? You know what I'm talking about; those fun plastic molds filled with fruit juice that your mother froze overnight to trick you into getting more nutrition when you thought you were getting dessert. Oh so sneaky she was! The plastic molds aren't even necessary, as I remember making ours out of dixie cups and wooden popsicle sticks (and you thought those were only used for arts and crafts). At any rate, here is a fun adult-only twist on the classic homemade popsicle.
Playing off of that idea, another icey option is to freeze juice ice cubes. Juice cubes! I've found that cranberry juice freezes well but you can play with other juices if you prefer grapefruit or pineapple or papaya...whatever you like. If your cubes aren't completely freezing, try watering them down a little. I like to make a madras with a twist using cranberry cubes. The colors contrast beautifully and the flavors are classic. Fill a highball glass with your brightly colored cubes. Add one and a half ounces of vodka and fill with orange juice. It's a screwdriver that turns into a madras as the ice melts! Try experimenting with different combinations. Oh, the possibilities!
Tuesday, January 22, 2008
Welcome to Mixology Mythology!
Bartending is more than just pouring draft beers and blending frozen margaritas. It is more than just a way to make a quick bill. It isn't glamorous and it is hard work. It is a culture unto itself, a seperate world within the service industry sector. There are specialized products, certain procedures and unwritten conventions that work to form a recognizable community within the late night world that is bartending. Sure, there are differences from one bar to another. Your local dive bar is going to be a different experience than a high volume club downtown. But there are things that won't, or shouldn't, change; for example, your dirty martini should taste just as good no matter where you order it.
From comedian to showman to therapist, the bartender is a shape shifter of the most extraordinary kind. The bartender will crack jokes, crack your shell, and, occasionally, crack bottles on their way down from a high flying toss (although catching the bottle is a much better idea, but more on flairing later). This blog is dedicated to the art of bartending. Be it a post about a drink recipe on the rise or information on appropriate bar etiquette, this blog will be useful to both the bar regular and the bartender. Cheers, readers!
From comedian to showman to therapist, the bartender is a shape shifter of the most extraordinary kind. The bartender will crack jokes, crack your shell, and, occasionally, crack bottles on their way down from a high flying toss (although catching the bottle is a much better idea, but more on flairing later). This blog is dedicated to the art of bartending. Be it a post about a drink recipe on the rise or information on appropriate bar etiquette, this blog will be useful to both the bar regular and the bartender. Cheers, readers!
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