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What's your drink? (Cocktails) - Page 4

post #46 of 57
Quote:
Originally Posted by Spareribs View Post


Finally, I also want to applaud the bartenders out there who know how to make a great cocktail because it's common that the average bartender has little idea what good quality cocktails are about. If you do find a talented bartender who knows the real deal, that person is special and deserves high regard.

 

I agree, one such person is Dale DeGroff "King Cocktail:

 

http://en.wikipedia.org/wiki/Dale_DeGroff

 

http://www.kingcocktail.com/

 

 

I've had the opportunity try a few of his cocktails when he resided in Honolulu and was the director of beverage arts for Halekulani Hotel in Waikiki and Mixologist for Lewers Lounge also at the Halekulani. Dale's approach was all the ingredients he used in his cocktails from syrups, juices, or herbs were made from scratch or grown and picked fresh. He's against the use of a soda gun and you would never see one at the bar where he creates his cocktails. Dale's cocktails are awesome, pleasing to the eye and palette and you could taste the freshness of the ingredients used in some of his cocktails. Watching him create cocktail drinks is like watching an artist in action, sadly he's no longer at the Halekulani and has moved on bigger and better things.

post #47 of 57

This is my favourite coctail bar in London...

http://www.artesian-bar.co.uk/artesian.html

 

I popped in for a few martinis after the last UK headFi meet. They serve their martinis in a specially comissioned 'glasses' made by Tanqueray.

They appeared to be made from silver-plate and come pre-chilled in two parts blink.gif. There is a cup which sits in the stem and to drink you can either lift up the whole drink from the stem or the cup. Each speciality martini comes with olives marinated in gin and spices, in it's own little silver bowl.

 

The martinis remain chilled to the last drop, or until you drop.

post #48 of 57

That is a wonderful martini idea. Makes me wanna drink a gin Martini now especially in London. 

post #49 of 57

its slightly annoys me that i used to love gin, particularly Hendriks, before it was trendy to do so.

 

but yeah, cant beat a good Hendriks with good tonic and slice of cucumber.

post #50 of 57

post #51 of 57
In the afternoon heat Campari, dash of Angostura, splash of soda, rocks.

In the evening heat Caipirinha - dangerously delicious but I absolutely love them.



Just made up my first batch of gomme syrup over the weekend. An Old Fashioned with just bourbon, a dash of Angostura, and a dribble of syrup is amazingly smooth and soooo very good. tongue_smile.gif Can't understand why o why gomme ever fell out of fashion.



Apart from that I'm mostly into aged rum (Demerara for preference).

Tonight there be Ron Millonario in me flagon in honour of International Talk Like a Pirate Day arrrrrrr!

post #52 of 57

You're all savages. This is pinnacle of sophistication and elegance. 

(Add squiggly straw for extra class)

post #53 of 57

 

post #54 of 57
From How to Archer


'Cuba Libre

A Cuba Libre is just a rum and cola with a lime. I never order this from a male bartender, because if I ask for a Cuba Libre, they give me a ****ty look. But if I ask for a rum and cola with a lime, they always snark back with “You mean a Cuba Libre?” To which I reply “No, I mean, what’s it like working for the minimum server wage, which is actually far lower than the regular minimum wage? I mean I know you get tips, but still… I’d eat a shotgun.” '

post #55 of 57
Quote:
Originally Posted by Pudu View Post

From How to Archer


'Cuba Libre

A Cuba Libre is just a rum and cola with a lime. I never order this from a male bartender, because if I ask for a Cuba Libre, they give me a ****ty look. But if I ask for a rum and cola with a lime, they always snark back with “You mean a Cuba Libre?” To which I reply “No, I mean, what’s it like working for the minimum server wage, which is actually far lower than the regular minimum wage? I mean I know you get tips, but still… I’d eat a shotgun.” '

 

That's great- love the show and just hit Amazon for this book.

post #56 of 57
Tonight it's a French 75, using Prosecco instead of Champagne and a chilled martini glass instead of a tumbler.
post #57 of 57
Whatever it is, it's going to be subjected to this:



My lovely new lime smoosher.
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