Martinis - Page 2

Originally Posted by Rambo 

I specify exactly how I want it when I order. Harvey knows my stance on this.

Originally Posted by patrickBOOTH 

I've begun to do this, however I feel like even more of a prick telling somebody how to do their job. I guess I have to.
I have noticed the age of the bartender has a lot to do with it.

Originally Posted by Rambo 

Maybe in NY. Personally, if I'm giving you my money I expect to get what I ordered. If I have to come off as a dick to get what I want, then so be it. Now if I'm getting it for free, then you can mix it whatever the fuck way you want to.
I suspect we are of like mind.

Originally Posted by patrickBOOTH 


I don't know. If I go into a bar where the bartender is a tight t-shirt wearing hipster and I explain how I want my martini I can't not feel like a dick.

Originally Posted by Savile Row 



Please tell me you are not one of those "a real man doesn't eat quiche" type cacklers.

Originally Posted by Piobaire 

I always thought the best thing about having a hipster in a service position is that I can be as big a prick as I want and not have to feel like a dick. I mean, hipster?

Originally Posted by Ambulance Chaser 

Solution is easy: Drink at a better bar. You can generally tell how good a bar is by the bottles it stocks. If it has five different flavored vodkas but no maraschino liqueur, order a beer.

Originally Posted by Piobaire 

I think what you say has some pretty applicable wisdom to it, but even at some places where the bar stock is pretty impressive, the whole "dirty vodka martini" craze rules. I find upscale steakhouse bars/lounges to be like this. Great bottle selection but if it's a 20-something pretty blonde designed for maximum tippage from affluent middle aged men? Probably knows the "martini menu" as her stock and trade.

Originally Posted by Ambulance Chaser 

I would trust a bartender at an upscale steakhouse to get almost everything right, particularly if the clientele are affluent middle-aged men who are the likeliest to be into classic cocktails.

Originally Posted by Ambulance Chaser 

I would trust a bartender at an upscale steakhouse to get almost everything right, particularly if the clientele are affluent middle-aged men who are the likeliest to be into classic cocktails. Last night, I went to a spirits tasting at a steakhouse in the W Hotel. One of the customers, a white, middle-aged man dressed in a suit, ordered a Manhattan as his opening cocktail. Being a huge Manhattan fan, I watched the bartender (Korean man who looked to be in his 30s or 40s) closely. He stirred the drink, added two drops of bitters (a detail many bartenders miss) and finished with a cherry that was not neon red in color. Granted, a Manhattan is not a difficult drink to make, but I have confidence that this bartender could competently make any drink I might order.

Originally Posted by Ambulance Chaser 

I would trust a bartender at an upscale steakhouse to get almost everything right, particularly if the clientele are affluent middle-aged men who are the likeliest to be into classic cocktails. Last night, I went to a spirits tasting at a steakhouse in the W Hotel. One of the customers, a white, middle-aged man dressed in a suit, ordered a Manhattan as his opening cocktail. Being a huge Manhattan fan, I watched the bartender (Korean man who looked to be in his 30s or 40s) closely. He stirred the drink, added two drops of bitters (a detail many bartenders miss) and finished with a cherry that was not neon red in color. Granted, a Manhattan is not a difficult drink to make, but I have confidence that this bartender could competently make any drink I might order.

Originally Posted by Rambo 

Manhattan is served up and with bitters. Always. It should be served in a martini glass but I've seen others used and am not really picky about the barware in question.