The Chanticleer Society

Technical Problems...

Robert Hess — Fri, 17 Apr 2009 17:59:16 GMT

Sorry the site was down for a while today. The database appears to have been offline for a while, and that was preventing access.

-Robert

Skinos liqueur

Ralph — Sat, 08 Jun 2013 04:44:02 GMT

ok..l'll admit, today in preparation for a large gathering of friends I just got a bottle of mai tai mix and some decent rum. But..... While I was there, the shop owner asked me to try a small sample sized bottle of Skinos Mastiha Liqueur. I have to say at first the smell is slightly off putting, a bit earthy and pine smelling. But the tast is quite interesting, sweet with these earthy citrus tastes. Now I do not have the best developed palate, but the best I can describe it, it tastes just like a hike in a northwest evergreen forest smells. Does that make sense?? I have not tried mixing it yet, was going to go with a gin approach but the extreme sweet profile makes it a bit challenging. Going to try a martini start with some dry vermouth and maybe some orange bitters.... Anyone out there fiddled around with this spirit???

Looking for a daiquiri glass

dkumps — Thu, 30 May 2013 12:25:00 GMT

While looking on the internet I came across a video showing a how-to for a blueberry daiquiri and I fell in love with the type of glass (shown at the end of the video) the bartender was using. Can somebody tell me where I can find/buy this type of glassware? I noticed it afterwards in a booklet sponsored by Bacardi, so I'm guessing it's Bacardi merchandise, but hopefully somebody can tell me where I could buy them.

home cocktails

Ralph — Fri, 24 May 2013 19:27:52 GMT

Seeing how I am on a budget and sometimes have to make do with what I have I have a couple of questions to run by everyone. First off, Becherovka.. personally I love the stuff on ice, but can it be used in old cocktail reciepes that call for absinthe?? And what about licor 43 in place of galliano???

The McSology Bartender's Tool Roll Kickstarter!

Mike McSorley — Mon, 03 Jun 2013 20:55:02 GMT

Hello Everyone!

Sick and tired of losing your precious bar tools after a busy night, after an off site event, or are your tired of your gear clanging around in a backpack when going from gig to gig?

So was I! Such was the reason that I designed and created the McSology Bartender's Tool Roll!

After a couple years of producing them in our home-studio, we have decided to finally take the steps to send them to factory production.

We're looking forward to finally being able to keep up with demand!

If you have a second, please feel free to take a look at the project page:

http://www.kickstarter.com/projects/143142158/bartenders-tool-roll-by-mcsology

Thanks for your time!

Cheers,

Mike McSorley

maraschino liqueur

Ralph — Wed, 05 Jun 2013 16:14:06 GMT

I just picked up a bottle of maraschino liqueur and was wondering what was everyones favorite cocktail using this ingredient????

Hello from Belgium

dkumps — Thu, 30 May 2013 12:20:03 GMT

Hello all,

My name is Diederik and as you could tell by reading the title of this topic i'm from Belgium. I just started getting interested in mixing cocktails as I got a cocktail mixing set as a present from my girlfriend. Anyway, I found this forum by researching some cocktails and I'm sure I can learn a lot by reading through this forum sometimes. That's about it!

Japalac cocktail

Ralph — Thu, 30 May 2013 22:27:32 GMT

Made a japalac cocktail today. Was strangely good, although I am not sure I really got it right. I did not really get a sense of the whiskey being present. The recipe calls for the juice of 1/4 orange and I used a half ounce as a baseline. I did use fresh orange juice but just the torani syrup for the raspberry. It turned out really good, but felt like it was just off by something.. Not sure what. Was one of those cocktails that felt like it was on the verge of incredible.... anyway i mixed it like this:

.5oz orange juice

.75oz rye (high west double rye)

.75oz dry vermouth (cinzano)

1 teaspoon raspberry syrup (torani)

my martini

Ralph — Tue, 28 May 2013 16:24:21 GMT

My 3rd favorite cocktail... Getting to the point I can make a darned good martini....

Untitled by therolloclan, on Flickr

Review: Dino's Bar

Elvira — Wed, 29 May 2013 12:14:07 GMT

Review: Dino's Bar

Salzgries 19

Wien, Vienna 1010

Austria

(click to view on master map)

website: www.dinos.at

MODERN - $$$$ - EAT -

A very nice place that I only can recommend. The atmosphere is very nice, the cocktails are absolutly perfect and should you get hungry you can order some light but delicious food. If you are in Wien you should miss this place.

Measuring juices

Ralph — Tue, 28 May 2013 01:04:11 GMT

So.. when you look at a cocktail receipe and it calls for the "juice of 1/4 orange", what should that come out to be? If you assume 8 oz in a cup and an average orange would be 1/4 of that, 2 oz, then a quarter of that comes out ot 1/2 oz of juice. Is that right???

Review: Kruger's american Bar

Elvira — Wed, 29 May 2013 12:26:57 GMT

Review: Kruger's american Bar

Krugerstrasse 5

Wien, Vienna 1010

Austria

(click to view on master map)

website: www.krugers.at

MODERN - $$$$ - EAT -

A very nice bar with a great variety of cocktails and a range of exclusive whiskeys, rums and brandys. The cocktails are very good and the atmosphere is good and relaxing. They have happy hour from 6 pm-8pm and it is defenitely worth a visit as it is very centrally located

Review: New York, New York

Elvira — Wed, 29 May 2013 12:21:16 GMT

Review: New York, New York

Annagasse 8

Wien, Vienna 1010

Austria

(click to view on master map)

website: www.newyork-bar.at

CASUAL - $$$$ - EAT -

A very small bar, actually that may be one of the weak sides they have. The waiter will sit/put you in one little spot and you better not move much or you will hit someone. Why is it so crowded? Well, beacause the cocktails are very good, it is near downtown, and because they have happy hour everyday from 18-20 hours and every cocktail is 5€. But it is worth the visit, just go there early. The bar is decorated like a little cave and full of pictures of New York, Sinatra or the rat pack. It is one of my favorites in Vienna.

hello from Salem, OR!!!

Ralph — Fri, 24 May 2013 19:21:44 GMT

Hello all!! pretty much the worst drink mixer on earth. I try hard though... Frequent traveler for work so I get around a lot.. Pretty much it....

what to do with ralphies cupboard....

Ralph — Sat, 25 May 2013 15:48:06 GMT

Ok.. what I have open in my cupboard right now...

Highland park 12 yr old.. no no not for mixing.. think that is a crime in most states.. ha ha ha

Brokers Gin

licor 43

Jim Beam double black

Becherovka

Monde des epices (some spiced rum stuff I got in trinidad)

Pierre Ferrand Curacao

Cinzano dry and Primitivo sweet vermouth

Old man 28 /orange/pechouds/angastora/celery bitters

What to make?? what to make???

Hello everyone

Dezman Turner — Thu, 02 May 2013 06:08:26 GMT

I just set up a small little bar in Oakland CA which specializes in craft and classic cocktails. It's been 3 months now and the bar has increased profits by %40 which is really exciting for me as this is the first bar that I started from scratch and built from the ground up. The reason I am posting is to continue this progress by frequently changing cocktails to include seasonal syrups and specialty creations. I am currently working on a house bitters and all of my syrups are made in house. Once I have permission I will start infusing my own liquors (thank god California just started letting us do this again) starting with a citrus vodka and moving through more liquors. I am hoping that more veteran bar owners or managers have some insight and advice to help me on my path of bar managing. I appreciate any kind of help. Thank you.

Hey all

Brian Robinson — Wed, 15 May 2013 01:33:08 GMT

I was registered here a LONG time ago, but I more than likely was flushed since I never contributed. But after having really gotten deep into cocktails and spirits in general over the past 7 or 8 years, I figured I'd pop back in.

Some of you more than likely already know me, but for those who don't:

I'm the Review Editor and Media Liaison for the world's largest Absinthe education organization, The Wormwood Society. I'm also an avid spirits historian and collector. I'm always in the market for vintage bottles (as I'm sure many here are).

Also, at the risk of being mocked and ridiculed, yes, I'm the douche who won the Monteleone Hotel Cocktail contest for the Carousel Bar at Tales of the Cocktail several years ago. I'll go ahead and say it: no it wasn't the most advanced or complex cocktail. But it wasn't meant to be. :)

Cheers!

New Jersey liquor swapping

jmrtnko — Thu, 23 May 2013 21:45:03 GMT

It's 1905 all over again.

State ABC Invesigators raided 29 bars in new Jersey where cheap liquor was being poured into higher-priced bottles. They've been monitoring bars and complaints for a year. Unfortunately, they don't say how many bars they started the investigation with, so it's not possible to know what percentage it is of the total, but that's still seems fairly significant.

I would bet that a large number of suspicious bottles were of vodka.

N.J. officials release details of 'Operation Swill'

Making your own bitters.

Hetzer_Der_Metzger — Wed, 22 May 2013 16:29:12 GMT

Hey I was just hoping someone could lead me in the right direction to where I can get started in trying to make my homemade bitters.

Like, if anyone knows of any good books or has any tips, info on glassware for bottling, just anything. I've been doing some research myself, but if you have some great info it would be appreciated.

Hello Hello!

Precious Bartending — Tue, 21 May 2013 03:07:41 GMT

Hi everyone. My name is Jes and I just wanted to introduce myself. I am a beginning bartender with aspirations of beginning my own private Bartending company. I just want to get some pointers on alcohol (in all senses), mixers, history, everything and this seems like the perfect community to get the as much info as I can. I'm ready to learn!!!

Murray Stenson, Seattle's Best Bartender

Robert Hess — Mon, 22 Oct 2012 08:05:18 GMT

For those of you who haven't heard, Murray Stenson has a heart condition and will be going in for a fairly expensive operation soon. Like most bartenders he doesn't have health insurance and so many of us are donating what we can, as well as finding other ways to participate in the process to help him out.

If you are interested in finding out what you can do to help out you can check out the facebook page that has been created here: http://www.Facebook.com/MurrayAid, as well as the separate website here: http://MurrayAid.org

For those of you who don't know Murray, he truly is a special kind of bartender. I often tell people that even if the drinks he served were horrid, he would STILL be a great bartender because it's not just about the drinks he mixes up (which are great by the way) but also the way he "tends" to the bar and his customers. It is something that really is amazing. Almost everybody who know Murray has a "Murray Story". Here is mine...

When I was first getting into cocktails, and visiting bartenders around Seattle, I would often be told "you have to go see Murray". Eventually, I got around to dropping in where he was currently working (il Bistro at the time). The bar was fairly crowded and busy. I sat down and ordered a drink. Then my phone rang, and I had to leave. I quickly settled up without having a chance to introduce myself to Murray or anything. For whatever reason, I didn't make it back to his bar until about a year later. I sat down, ordered a drink, and thankfully this time was able to finish it without my phone going off. When time came to order my second drink, Murray came over and said, "You must like that seat". A little startled, I replied "Why?"... "That's the same seat you sat in last time."

That's the sort of thing Murray does ALL of the time.

-Robert

Abbott's Bitters Coming Soon?

BubbRubb — Thu, 23 Feb 2012 23:16:33 GMT

Does anyone have any recent information on when Tempus Fugit Spirits will release Abbott's Bitters to the general public?

Origin of American proof system

Sune Urth — Sat, 28 Apr 2012 12:00:16 GMT

Does anyone here know anything about the origin of the American proof system, ie ABVx2? I can find a lot of info about the English system and its origin in the navy, but the US system eludes me. Any help here?

Favorite Iphone App

Jeff Campbell — Thu, 20 May 2010 00:25:38 GMT

Is there an IPhone App for coctail recipes that rises above the rest?

MyBar for iPhone & iPod Touch

Martin Doudoroff — Thu, 01 Sep 2011 14:38:36 GMT

I’m pleased to announce the immediate availability of my latest app, My Bar.

I’ll have more to say about the project soon, but meanwhile, there’s a basic web site with a demo video and if you’ve got an iPhone or an iPod Touch, you’ll find the app in the App Store.

Cheers!