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  • Re: my mai tai problem

    You can find Jeff Berry's current Mai Tai recipe that he is using at Latitude 29 here: http://beachbumberry.com/recipe-mai-tai.html Latitude 29 Mai Tai 1 ounce Rhum Clément VSOP Martinique rum 1 ounce Appleton Estate Extra dark Jamaican rum 1 ounce fresh lime juice 1/2 ounce orange Curacao 1/2 ounce Latitude 29 Formula Orgeat 1/4 ounce sugar
    Posted to Cocktails and Mixology (Forum) by Robert Hess on 6 Jul 2017
  • Re: Email is up and working... obviously...

    I was able to find and clear out the email queue, so hopefully folks aren't getting bombarded by email alerts anymore. -Robert
    Posted to Announcements (Forum) by Robert Hess on 6 Jul 2017
  • Re: Email is up and working... obviously...

    Yeah, it was amazing how quickly traffic ground to a halt when folks weren't alerted about responses to their posts/questions. I struggled many times to try to figure out what was going on, was even trying to find a way to migrate the entire message threads to a new system just to get email back up again, but just by chance I happened to stumble
    Posted to Announcements (Forum) by Robert Hess on 6 Jul 2017
  • Email is up and working... obviously...

    Well, after far too long, I finally was able to fix the email pump here. So now replies to posts you were subscribed to will trigger an email notification. Unfortunately, I haven't been able to figure out how to "drain" the mail pump of all of the backed up messages, which means you will be getting a flurry of emails about old posts. If
    Posted to Announcements (Forum) by Robert Hess on 5 Jul 2017
  • Re: my mai tai problem

    I suppose the booziness can depend on the drinker. The Mai Tai is basically 2 ounces of rum, with (in my recipe) 1/2 ounce of liqueur. The recipe that I use is: 2 ounces rum 3/4 ounce lime juice 1/2 ounce orange curacao 1/2 ounce orgeat I haven't settled on "a" rum (or rum blend) to use here, mostly I just try to get something with some
    Posted to Cocktails and Mixology (Forum) by Robert Hess on 5 Jul 2017
  • Re: Metric Measurments?

    The whole metric thing is actually something I struggle with a bit. While I will heartily agree that metric measurements in general make a lot of sense, from a cocktail perspective they seem to make things a little more difficult, especially when trying to convert back and forth, or when trying to show a single recipe using both measurements.
    Posted to General Discussion (Forum) by Robert Hess on 23 Feb 2017
  • Re: Tool Rollup

    I've got a few different things I use depending on how much I need to bring and for what purpose. I've got a small doctors bag that I use for simple things. I've got a larger "traveling salesman" style case that I bought on eBay that I can fit a set of 8 cocktail glasses in the bottom of. I also have a few "branded" bar
    Posted to Tools and Technology (Forum) by Robert Hess on 2 Feb 2017
  • Re: Summertime drink ideas

    For starters, I'd also suggest: Pimm's cup ( http://drinkboy.com/Cocktails/Recipe.aspx?itemid=129 ) Harvard Fizz ( http://drinkboy.com/Cocktails/Recipe.aspx?itemid=264 ) Bramble ( http://drinkboy.com/Cocktails/Recipe.aspx?itemid=262 ) Caipirinha ( http://drinkboy.com/Cocktails/Recipe.aspx?itemid=33 ) Jamaican Firefly ( http://drinkboy.com/Cocktails
    Posted to Cocktails and Mixology (Forum) by Robert Hess on 17 May 2016
  • Re: What makes a modern classic?

    In a similar vein, we have a restaurant here in town, that serves cocktails as expensive (or more) than the Pegu Club... and their Manhattan's "proudly" use local (ie. lesser) whiskies, don't use enough sweet vermouth, and are shaken. If we explicitly instruct them how we want "our" drinks made, they can be "ok"
    Posted to Cocktails and Mixology (Forum) by Robert Hess on 5 Mar 2016
  • Re: What makes a modern classic?

    I can agree with that. It definitely has gotten trendy for bars to jump on the "craft" bandwagon without actually knowing what they are doing, and thus doing a poor job of it. These days, I suppose my notion of a "good" cocktail bar, is one that is making an effort, and probably putting horrendous original drinks on their menu because
    Posted to Cocktails and Mixology (Forum) by Robert Hess on 10 Feb 2016
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