Things you just don't get

Douglas · Jan 9, 2014

Gibonius said:
I had to tell a bartender how to make a Manhattan once. One of those college girls that got hired to work the Happy Hour shift (at an otherwise decent bar) and didn't know anything that didn't have the ingredients in the name.

Fortunately she had no clue and I got a Manhattan the size of a bathtub, so that was good.

We were at a ludicrously overpriced Miami restaurant eating at the bar, kind of a dark place, last week and my wife ordered a Manhattan. I ordered my usual G&T, a friend ordered a vodka soda, and my daughter got some juice.

It took a while, but my drink came out, and a few minutes later a drink was placed in front of my wife. It was in a pint glass, with ice and a straw. We were like, umm, wtf? My wife drinks it and makes a screwed-up face and I kind of laugh. She hands it to me for a taste, and we're about to be like, dude, bartender, do you know what a Manhattan is? I take a taste and it's really, really sweet, not at all what I was expecting, I'm wondering what it is for a split second before realizing...

...it's our daughter's cranberry juice.

10 seconds later, out comes a proper Manhattan.

Douglas · Jan 9, 2014

Bhowie said:
Neat is just in a glass no alteration

Up or straight up - means it has been shaken or stirred and placed in a glass with no ice. No difference between them.

Down - shaken or stirred with the ice included with the booze.

A negroni is an example of a cocktail that people will ask if you want it up or down.

If you order a shot I would just use the terms neat or chilled. There isn't any ambiguity when you use those words.

I endorse this post fully.

tropics · Jan 9, 2014

Bhowie said:
A negroni is an example of a cocktail that people will ask if you want it up or down.

surprised at how many decent-ish seeming bars where i've ordered a negroni and they say "we don't have that". have to explain to them how to make it.

HRoi · Jan 9, 2014

which Miami restaurant, Dougie?

Douglas · Jan 9, 2014

The Forge.

Bhowie · Jan 9, 2014

I really don't look down on bars for a lack of knowledge. It is pretty common for a lot of places to never have classics ordered. It's also really common for a lot of the world's best bartenders to not know how to make a redheaded slut or any of the other silly club drinks. These things really don't bother me. Bad service drives me up the ******* wall. That is always inexcusable. I've also gotten very good at reading bars I'll look at the cocktail menu and back bar for signs.

One of the things I look for the most in a bar is the fun level. Are the patrons cool. Is the bartender cool. Can I chat with the tender. Will he introduce me to customers. Is it a first date bar. Ambiance. This is one of the reasons I'm not to crazy about some bars. I really think this stuff is all dependent on the bartenders. They seem to control the atmosphere for everyone. I don't want to hangout at a nerdy place. I'll have a drink every now and again to keep my palate sharp and see whats new.

I have a lot of mixed feelings on this article:
http://punchdrink.com/articles/londons-most-radical-new-cocktail-bar/

DessertYum - There are a good amount of bars working with their own ice. It's that preprohibition stuff. You can also control dilution and all the other stuff when you custom make your ice. Drink here in Boston does this. Back bar uses the bag and hammer to make crushed ice. I think Attaboy in NY does this. I have no problem using a muddler and a tin to make it. It isn't as good or effecient, but hey.

HRoi · Jan 9, 2014

Douglas said:
The Forge.

oh, i've not been there yet. judging from how you described it, it isn't any good?

indesertum · Jan 9, 2014

Bhowie said:
I really don't look down on bars for a lack of knowledge. It is pretty common for a lot of places to never have classics ordered. It's also really common for a lot of the world's best bartenders to not know how to make a redheaded slut or any of the other silly club drinks. These things really don't bother me. Bad service drives me up the ******* wall. That is always inexcusable. I've also gotten very good at reading bars I'll look at the cocktail menu and back bar for signs.

One of the things I look for the most in a bar is the fun level. Are the patrons cool. Is the bartender cool. Can I chat with the tender. Will he introduce me to customers. Is it a first date bar. Ambiance. This is one of the reasons I'm not to crazy about some bars. I really think this stuff is all dependent on the bartenders. They seem to control the atmosphere for everyone. I don't want to hangout at a nerdy place. I'll have a drink every now and again to keep my palate sharp and see whats new.

I have a lot of mixed feelings on this article:
http://punchdrink.com/articles/londons-most-radical-new-cocktail-bar/

DessertYum - There are a good amount of bars working with their own ice. It's that preprohibition stuff. You can also control dilution and all the other stuff when you custom make your ice. Drink here in Boston does this. Back bar uses the bag and hammer to make crushed ice. I think Attaboy in NY does this. I have no problem using a muddler and a tin to make it. It isn't as good or effecient, but hey.

Have you been to booker and dax? If so, thoughts?

aravenel · Jan 9, 2014

EMartNJ said:
Old fashioneds are gross. Who are you, early seasons Don Draper? Mint julep's also suck and taste like Band-Aids.

Old Fashioneds are great. I actually drank them a lot before I discovered I like Manhattans even better.

patrickBOOTH said:
I always just get a vermouth rinse. Like Churchill said, "I like to pour a glass full of gin and then observe the vermouth from across the room while I enjoy my martini."

See, that's just a glass of gin. Which is fine, but call it what it is. FWIW, I actually prefer a 4 or even 3:1. I suppose your penchant for olives is fine given that you don't do the brine. Sorry, Piobaire, that's just gross. And this is coming from an olive lover. +1 to the orange bitters, its a nice little addition.

While we have this thread wildly off topic, what gins and vermouths do yall like for martinis?

L'Incandescent · Jan 9, 2014

I drink the brandy old fashioned sweet betimes (official cocktail of Wisconsin, where I did grow up).

lawyerdad · Jan 9, 2014

aravenel said:
Old Fashioneds are great.

+1
Although I strongly prefer them with just a citrus slice than with cherry.

aravenel · Jan 9, 2014

lawyerdad said:
+1
Although I strongly prefer them with just a citrus slice than with cherry.

I don't do any fruit other than the occasional cherry garnish. Just bitters and rye, with a twist of orange peel over the top. Sometimes a wee bit of sugar muddled in if I'm not too lazy.

Harold falcon · Jan 9, 2014

If I recall correctly, and as I was drunk I probably do not, pB had a martini with me at a now defunct bar and had a lemon peel in it. Tanqueray 10 if I still have some memory cells left.

zarathustra · Jan 9, 2014

I generally never waiver when I am out for drinks. Guinness and Bushmills neat, preferably in the magic rocks glass that never seems to go empty.

indesertum · Jan 9, 2014

aravenel said:
Old Fashioneds are great. I actually drank them a lot before I discovered I like Manhattans even better.
See, that's just a glass of gin. Which is fine, but call it what it is. FWIW, I actually prefer a 4 or even 3:1. I suppose your penchant for olives is fine given that you don't do the brine. Sorry, Piobaire, that's just gross. And this is coming from an olive lover. +1 to the orange bitters, its a nice little addition.

While we have this thread wildly off topic, what gins and vermouths do yall like for martinis?

I had a blind tasting with Hendricks, Plymouth, Tanqueray 10, Bombay sapphire, and brokers. Brokers is my go to value gin cuz the juniper is very nice and prominent but everything is balanced and it has a great price. Plymouth is very reserved and elegant and Hendricks has this very distinct brininess and punchiness that is easy to pick out blind. I've had citadelle a few times and it's very good.

Anybody have these craft gins? Any you really like?

For vermouth I'm only really versed in noilly prat and m&r and I prefer noilly. I hear dolin and vya is great.

L'Incandescent said:
I drink the brandy old fashioned sweet betimes (official cocktail of Wisconsin, where I did grow up).

Do you like yours sweet or sour?

Morgenthaler had a great article on this http://www.jeffreymorgenthaler.com/2012/brandy-old-fashioned/

I made one with some pierre ferrand cognac although I hear korbel is the brandy of choice. I don't think the cognac stands up well to the fruit, bitters, and sugar. It's already fruity and sweet and it's too light to require chill and more dilution. I think if you made with a high proof brandy like a cask strength or something it could be much better.

Things you just don't get

Stupid ass member

Stupid ass member

Distinguished Member

Stylish Dinosaur

Stupid ass member

Stylish Dinosaur

Stylish Dinosaur

Stylish Dinosaur

Distinguished Member

Stylish Dinosaur

Lying Dog-faced Pony Soldier

Distinguished Member

Stylish Dinosaur

Distinguished Member

Stylish Dinosaur

FEATURED PRODUCTS

Similar threads

Featured Sponsor

Definitely full canvas only

Half canvas is fine

Really don't care

Depends on fabric

Depends on price

Forum Sponsors

Forum statistics

FOLLOW STYLEFORUM ON: