Ask a Bartender!
- Thread starter gentleben
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Yes, we get offered chicks, but they're never the sort of chicks you want because they ask "what time do you finish" you tell them at close, ie. 6:00 in the morning, they say "oh, ok, I'll wait for you" and then you see them hooking up with some other dude 5 minutes later and think "that's exactly what I knew was going to happen".pimppeter2 said:
Consult Douglas Adams' Hitchikers Guide to the Galaxy.Shapsters said:
What do you like drinking? Classics? Twisted Classics? Shots? Out there stuff? Here's three cocktails I've designed for out cocktail list at work. (30ml = 1oz if you're American)xmetatr0nx said:
Nutcracker Sweet.
30ml Matusalem Classico Rum (Captain Morgans will suffice)
15ml Massanez Creme de Gingembre (Ginger Liquer)
15ml Orgeat (A barley syrup flavoured with almond. Amaretto also works here, but there is a 2.5 shot limit of alcohol in my state)
1 spoon of Frangelico
If you used amaretto, a splash of Simple Syrup or Gomme Syrup
2 Dashes of Peychaud Bitters
1 egg white
- Toss everything together, shake without ice first to emulsify the egg white, add ice and shake again, strain in to a martini glass.
Singapore Sidecar
30ml Dom Benedictine
15ml Cointreau
15ml Luxardo (Maraschine cherry liqueur)
Sweet & Sour mix - depending on taste
Grenadine Maximum 15mls
Soda water.
Build into a tall glass full of ice in that order, cherry as a garnish.
Wicked Witch of the East
15ml Koruna Absinthe (72%)
15ml Massanez Pomme Verte (Green apple liqueur)
15ml Zen Green tea liqueur
15ml Lime Juice
Lychee Liqueur
pour around half a shot of lychee liqueur in to a mixing glass, add ice and stir it. Try to coat the entire mixing glass with liquid, then throw out the ice. Add the other ingredients to the mixing glass and shake. Double strain (I like martini drinks to looks as pure as possible. No floating ice crystals, no little bits of lime) and serve in a chilled martini glass with a lychee to garnish.
I need more information for this, how long have you been going out? What are you in to? What is she in to? What originally got you together?Rensenhito said:
It depends on your lifestyle. I work in the biggest club in my state as a bar supervisor. I put in over a year of working for the club as a glassy, stock controller, and general gopher before I was offered a bar position. THe hours can either be great or terrible depending on what you're doing. I go to uni during the week and then work on weekends from 7pm friday and saturday nights to ~5am saturday morning and ~6am on Sunday morning. I enjoy this because it means I'm not messing about with my timetable to try to fit in work, but there are also downsides.Armitage Shanks said:
I don't get to go out on weekends because I'm working, Sunday is a nothing day for me because I'm generally too blasted to get anything done.
I get paid in the neighbourhood of $370 for the 20 hours or so I work per week and will generally make upwards of $100 in tips. On good nights (generally special events when everyone is pinging their faces off and is in a super good mood) I can make >$100 in a single night.
In closing, it's not for everyone, you'll become jaded and an arsehole, but I find it to be a lot of fun.
Haha, it's an evil drink! It's meant to be used as a prank on someone. You take Bailey's Irish Cream and a little bit of lime juice. The lime juice will curdle the Bailey's, hence "the Cement Mixer."xmetatr0nx said:
Works best if you have the person drink the Bailey's first, keep it in their mouth, then take the lime juice. Obviously, the more the lime juice, the faster it'll curdle.
What Vermouth are you using? If it's anything but Nolly Prat you're doing it wrong. I do my martinis fairly dry. Put two bar spoons of vermouth in to a mixing glass, stir it until the fluid line is above the top of the ice. Then throw the whole thing out. Now add 2 nips of good gin. Tanqueray 10 is one of the best, Hendricks is great if you're after something a bit different. Add more ice and stir. Strain it out in to a chilled martini glass. Hope you get better results.thiosk said:
There are no "proper proportions" of sweet and sour or amaretto in a sour, mush like there is no "proper amount" of olive brine in a dirty martini, it all comes down to personal tastes, and a good bartender should generally ask you. I tend to take my sours quite sour, so I would go with 2 nips of amaretto to 45mls of lemon and 15ml (if that, perhaps less) of sugar syrup. Never be afraid to go in to a bar, ask for it in one fashion, and if you liked it, stick with it, if you didn't, change it up until you've got what you asked for.
For my Mojitos I use Bacardi Oro or Bacardi 8. First take a good handful of mint (6-8 leaves), clap them together, this releases the flavour, and put them in the bottom of the glass. Drop 3 pieces of lime in, give them a gentle muddle, but not to hard, If you do it releases the bitterness of the skins of the limes and of the mint, and muddling mint is never a good idea as it gets in your teeth. Dump some ice in the glass, add 2 nips (60ml) of your chosen rum, and once again, use lime juice and simple syrup based on your own personal tastes. Top off with soda water, I use two lime weges and a sprig of mint to garnish. Make sure you give it a good stir, no one wants the top of their mojito to taste like soda water and the bottom of their mojito to make it their *****.
A cement mixer is traditionally Baileys dropped in to a pint of guinness. It's a type of "boilermaker" drink (a shot dropped in to something else). Variations like The Irish Car Bomb (Baileys and Jamesons dropped in to Guiness) exist. Should only be drunk under the right circumstances ie, nothing to lose.4guy5montag1 said:
We get our share of fights but in a venue that fits over 2000 people that's always going to happen. We've recently switched over to plastic cups (not like the kind you buy for parties, they're reusable and are still 7oz) as we had a speight of glassings in the club. We do what we can to prevent it, but it will always happen as long as douchebags and alcohol mix.
African or European?War Penguin said:
I've heard that referred to as "woman's revenge" as it apparently tastes exactly like spunk, rather than the cement mixer which I posted earlier, but this commonly happens with cocktails, and I have noticed that many American websites have COMPLETELY different concepts of what one thing is compared to the Australian version.xmetatr0nx said:Oh man that sounds terrible, though i have to remember that for a good drunken prank.Gruthar said:Haha, it's an evil drink! It's meant to be used as a prank on someone. You take Bailey's Irish Cream and a little bit of lime juice. The lime juice will curdle the Bailey's, hence "the Cement Mixer."
Works best if you have the person drink the Bailey's first, keep it in their mouth, then take the lime juice. Obviously, the more the lime juice, the faster it'll curdle.
There are a lot of bad videogames as videogame developers are under incredible scrutiny, and unlike film, videogame programmers and developers don't tend to get behind a project because "the script was so good" (unintentional pun). There will always be room for an independent film industry, because, some truly great games have been created using a handheld camera and a bag of sandwiches, but games are completely different, as I believe the true artistic merit of videogames is yet to be recognised by the masses. I saw a recent survery in an Australian newspaper recently that said ~70% of kids 16-20 had a games console. I found that really surprising, but I guess it does mean that recognition of video games as an art form can't be too far off.Traun255 said:
Anyway, back to my point. Videogames are still considered to be a truly money making exercise by many. Crap toys still exist, crap exercise machines still exist, and sure, crap movies still exist. But for every 5 Rob Schneider movies there has got to be one out there that is at least decent. When video games become accepted, when the medium is more accessible to more people, and when we can, as a community, get over the obsession we seem to have with bigger and better graphics, the industry will be the better for it.
But that's just one little bear's opinion.
I'm fairly sure you can use MAME to play rampage. Also I think there was a Wii version of rampage.
Babelfish is not your friend.bodyklok said:
I don't really drink them, I tend to have Southsides instead, but it is the same principle.Horticulture said:
ALWAYS start with a decent base alcohol. Don't use McKenna, or Jim Beam white label, or Jack Daniels or Slate (I know the last two aren't bourbons, but you get my point). I like to use Maker's Mark because it's cheaper for the patrons, but if you're not afraid of price, Woodford Reserve or Jim Beam Small Batch are both fantastic.
Once again, don't muddle your mint. Smack it, or pinch it, and if you are doing to muddle it very delicately, you release the bitterness (apparently that's you tasting the clorophyl, but unfortunately my biomedical science degree has not covered that aspect of photosynthesis).
You're going to need a back to bash up the ice with, or you can use one of those ice grinder things that you can buy. Fill the cup with ice all the way to the top, and even above the top. Pour in the bourbon- as much as you want. Add simple syrup, alowing it to trickle down through the ice, just like the bourbon and don't stir it. Garnish with a sprig of mint.
In Australia the Julep really isn't a big thing, a lot of people over here don't know the first thing about bourbon (a sweeping generalisation, I know, but I speak from professional experience). I learnt my Juleps from a series of youtube videos on New Olean's great cocktails.
http://www.youtube.com/watch?v=gJV-O1e10z8
A little bit poetic if you're just trying to learn how to make the drink, but if you watch him closely you get all the main pointers.
Ignorance is never an excuse, but everyone who steps in to my bar gets carded at the door. We have just as meany heavies as we go bartenders and glassies, so I have never had cause to ask to see someone's ID. We do however have to watch the size of the shots we give out, make sure we're not over or under pouring, make sure we don't ever give alcohol to anyone who is already unduly intoxicated and know our legal obligations to our patrons.Squoze said:
It's always in the back of your mind, but I would not go so far as to say I'm "freaking out" about it.
Thanks for the tips. I'll try 'em out next time I make up drinks. Fortunately, Woodford is cheaper than Maker's where I am, so no need to worry about the basegentleben said:
Those are normally good to give to a first time drinker. The curds tend to stick to your gumline and kinda retains the taste of everything else they drink. It tends to be a horrible affair. If you like jager, try a liquid cocaine shot. It's Jager and Goldschlager. Some places still put in a dash of 151 too, but not most.xmetatr0nx said:Oh man that sounds terrible, though i have to remember that for a good drunken prank.Gruthar said:Haha, it's an evil drink! It's meant to be used as a prank on someone. You take Bailey's Irish Cream and a little bit of lime juice. The lime juice will curdle the Bailey's, hence "the Cement Mixer."
Works best if you have the person drink the Bailey's first, keep it in their mouth, then take the lime juice. Obviously, the more the lime juice, the faster it'll curdle.