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I did seriously consider using the flavour map, but its still something new the everyday drinker. Beautiful tool though that I use to train my bartenders so they can talk a guest through to the correct whisky according to flavour.
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Thanks for the feedback guys. I completed it and have a look here to see the BARBECOA WHISKEY COMPENDIUM I hope I succeeded in making it simple, aproachable and informative, not just for the whiskey geek but for anybody who enjoys whiskey, Let me know what you think
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Our Whiskey Selection at Barbecoa in London.
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Its an RTD!!!!
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Nick, Welcome. I ;like your website, I think its got loads of potential. Have a look at www.diffordsguide.com its one of my favourite resources for anything cocktail related. Regards David
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WWW.diffordsguide.com Simon just did a review on San Fran bars a few months ago. well worth a look.
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Hi guys, I manage a London bar and I've added 100 odd new Bourbons to my whiskey selection over the past 3 months. (Loving it) I have now realised that my Bourbon list is becoming rather complicated (even if I seperate rye, corn and tennessee from the other American whiskeys) and I need to break it down into bite size chanks for my consumers to
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A bit late? I had to wait two an a half bloody years to get this answer. I thank you sir tou are a gentleman and I can now put this to rest. I can also honestly say that no one has ever ordered an AMAZON since the day that I posted this but the next time someone does i'll be able to tell my young wide eyedapprentice: "There used to be a situation
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BBQing is arguably as big a part of American culture and heritage as the cocktail itself. (The topic is NOT about who invented the cocktail or BBQ for that matter just so we are all clear Are there any ideas out there of what drinks (Classic or contemporary) go well with BBQ or can be associated with sun smoke and downright southern hospitality? I can
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Thanks Greg, That too was very helpful. I have just heard so much about good bartenders and their feeling towards the concept and I cant understand why some guys feel that bartenders sell themselves out? Why not be happy that there are further opportunities for people in our industry and what better way is there to keep the valuable knowledge gained