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So! I would like to purchase some bartools - spoons, cobbler shakers, For instance, here's a cobbler shaker that I'd like to get by the case... Anyone know how to match this style/price? Same with a good spoon and perhaps an attractive mixing glass... Any thoughts?
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Congrats! While barrel-aging has quickly turned from one of the coolest innovations to one of the most disparaged in record time, I'd like to put my vote in for barrel-aging becoming an integral element to a quality cocktail bar, just as good ice has become. Here at Liberty, we have a whole barrel-aging program called 'Barrel-Aging For The Masses'
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That's the only place that I have seen it. That said, they'll probably have more very soon? They re-stock pretty quickly, generally in my experience.
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Why change a good thing?
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Wait a minute... So, when I make a mint julep, I leave the mint in the julep cup...but in watching Chris McMillan make his julep...he throws out the mint. What's up with that? No one else that I have ever known has thrown away the mint. So? What's the story with that?
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I do loves me some barrel-aged spirits & cocktails. There's something so novel and interesting about taking...say, mezcal or a negroi and setting it in a barrel for six weeks to five months (depending on what's in the barrel and how large is the barrel). What happens when it is reborn is really, really interesting. The result is...dare I
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Anyone here know if there are any tequila brands that still bake the Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 piñas instead of steaming them? Now - not mezcal, but tequila. Anyone? I've dug around the web, but can't find the specifics for who still bakes them... I did read that some highland tequilas still
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Yo, Gwydion. Another option is the Bacardi people. They may want to purchase it - and they also may know the story behind it. I'll look up my contacts there and text them to you if I can find the right person.
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This last weekend, I was in Tacoma, WA, at the United States Barista Championship, and it was quite an eye-opener to see the degree of care and knowledge that these baristas have for their craft. What was more amazing was that at all of the bartending competitions that I have been to, there has been maybe a dozen or so competitors? At this contest,
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Huh? What kind of crazy shit is this? http://www.nytimes.com/2011/01/13/fashion/13close.html This bar should just install a machine to make the drinks. That way, every drink will be perfect and imagine the cost-savings on employees! Also, if they did this, that would save the owner's time and she could get that office job that she's always wanted