The Chanticleer Society
A Worldwide Organization of Cocktail Enthusiasts


  • Re: New to the society.

    Welcome aboard Michael! Is that Salem Mass. or Salem Oregon? :->
    Posted to Newcomer Introductions (Forum) by Robert Hess on 17 Dec 2015
  • Re: my shaker conundrum

    I second that. Anything from cocktail kingdom is a pretty safe bet. Even their cobblers.
    Posted to General Discussion (Forum) by Robert Hess on 2 Nov 2015
  • Re: Abbott's Bitters

    Most notable of course is because it includes the first known instance of the "Cosmopolitan" recipe... amazingly similar to the modern drink by the same name, and a total coincidence since it is inconceivable that Cheryl Cook (or whoever you think created the modern cosmo) had ever seen or heard of that recipe.
  • Re: Twice a year.

    Tom, Even if you were simply a customer of such a bar, with an interest in cocktails, that would qualify for being a member of this group! -Robert
    Posted to Bartenders (Forum) by Robert Hess on 21 Oct 2015
  • Re: Abbott's Bitters

    Oliver... as to recipes... you can actually find "a" recipe here on our site: Back in the old "DrinkBoy Forum" days, I had picked up a case of Abbott's bitters, and found them pretty amazing. Made great Manhattans. A different character than Angostura for sure, and unique in their
  • Re: New Article on

    Interesting... Doug's write-up mentioned how long his took to properly finish, you are using a vacuum sealer here, which leads me to the "must have" device for anybody with a vacuum sealer (or at least the FoodSaver brand), which is this:
    Posted to The Golden Age (Forum) by Robert Hess on 15 Sep 2015
  • Re: Happy to be here...

    Welcome aboard Fred! I hope you enjoyed Tales. Piscos can be a little challenging, there aren't many cocktails which specifically call for them, although with the popularity growing, I suspect we will see more before long. -Robert
    Posted to Newcomer Introductions (Forum) by Robert Hess on 20 Aug 2015
  • Re: Bartender "Experience" as Gift

    Brian, To the best of my knowledge, there aren't any "bartender experiences" that are regularly scheduled in the Seattle area. In the past, I've done various levels of seminars and such to small crowds, but I haven't done one of those for years. Kathy Casey used to have semi-regular "mixology" classes at her food studio
    Posted to Newcomer Introductions (Forum) by Robert Hess on 20 Aug 2015
  • Re: Pisco Cocktails

    Pisco is not a liqueur (liqueur's normally being a "sweet" product, like crème de menthe), but instead is a spirit (or liquor, yeah, I know, minor spelling difference). It is technically a brandy since it is distilled from fruit, but it is slightly different from what you'd normally refer to as a brandy in two important ways
    Posted to Cocktails and Mixology (Forum) by Robert Hess on 17 Jul 2015
  • Re: Just Joined to Connect With Like-Minded Cocktilians

    Welcome aboard Beth! Many of us (myself included) got involved in cocktails because of our desire to make great cocktails for friends (as well as ourselves!) and to better understand what was otherwise a somewhat mysterious "behind the bar" process. Since you indicated you like both gin and grapefruit, I would of course recommend checking
    Posted to Newcomer Introductions (Forum) by Robert Hess on 10 Jul 2015
Page 1 of 113 (1124 items) 1 2 3 4 5 Next > ... Last ยป | More Search Options
Copyright (c) 2008-2010, The Chanticleer Society
Powered by Community Server (Non-Commercial Edition), by Telligent Systems