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  • Re: Tiki Time

    What else is happening in the world of tiki? Come see me in November. www.smugglerscovesf.com Review of my recent cocktail dinner with Jeff at Tales: http://talesblog.com/2009/07/29/spirited-dinner-at-gw-fins-with-beachbum-berry-and-martin-cate/ I'm also giving two talks this weekend in San Diego at the annual Tiki Oasis Seminar, one about pairing
    Posted to Cocktails and Mixology (Forum) by martincate on 10 Aug 2009
  • Re: Blenders

    If you're a home bartender, a vintage drink mixer is much more attractive than contemporary models, and provided you don't have high volume demands, should be fine. In a commercial setting, I need an NSF approved contemporary model (I like Hamilton Beach) and they are tough as nails. Drink mixers are an excellent alternative when making an egg
    Posted to Tools and Technology (Forum) by martincate on 19 Jun 2009
  • Re: Blenders

    Cheers, Martin (nice app, by the way. I bet all the girls tell you that. :) ) Drink mixers are far more practical in a commercial setting- much faster to use, easier to clean. The spindle doesn't have blades on it, as such it's somewhat easier on the ice- there's still breakage, but you get lots of fast chilling and aeration, and just the
    Posted to Tools and Technology (Forum) by martincate on 19 Jun 2009
  • Re: Blenders

    Again I think it's important to make a distinction between a drink mixer (top down spindle used with a metal cup aka "milkshake machine") and what we know since the 40s as a blender. The drink mixer was the preferred tool of both the Cuban bars and the tiki bars from the 1930s. There is a big difference as you all know from a pulse blended
    Posted to Tools and Technology (Forum) by martincate on 19 Jun 2009
  • Smuggler's Cove San Francisco

    Hello everyone, Thanks to a nasty PC crash, I have been away from this site for a long time, but I'm getting everything back together and on track. I wanted to let everyone know that I'm opening a new bar in San Francisco dedicated to the grand and glorious history of rum and I look forward to welcoming you all this fall. Many thanks! Press
    Posted to Bars and Bartenders (Forum) by martincate on 10 Jun 2009
  • Re: Hello from Fremont

    That's the constant failure of so many places- don't worry, it's got fresh juice- just try and overlook the fact that the rest of the ingredients are artificially flavored and colored. There's still so frequently a disconnect between the kitchen and the bar. If you went to a nice restaurant and ordered a dessert that said it had melon
    Posted to Newcomer Introductions (Forum) by martincate on 13 Apr 2009
  • Re: Hello from Fremont

    Sir, you are to be saluted for getting this off of your menu: Dante's Dream Absolut Citron, Midori and Fresh Lime Juice. A Chambord Sink and a Jager Float - 10.00 Keep up the good fight- we'll have to come down and get some drinks from you there for moral support. After we go, er.. rock climbing.
    Posted to Newcomer Introductions (Forum) by martincate on 12 Apr 2009
  • Re: Tiki!

    watch your mouth, curtis.
  • Re: Visiting distilleries in Martinique

    Hi Erik- glad to hear that you had a good trip! You're quite right to say that that the flavors of Agricoles can be easily lost in complex drinks, which explains the happy magic of the ti punch or punch vieux. Agricoles to my taste are best served in simple presentations, like daiquiris, swizzles, and Mai Tais- in fact Vic, changed the recipe of
  • Re: Traditional cocktails requiring specific brands....

    I'm sure that Jeff had the Extra Dry. Bacardi hasn't really been making their product "worse", they've just become so ruthlessly efficient that they're now making a pretty snappy vodka! It used to have more flavor when the stills weren't as efficient and it didn't come off at 96% like it does today. There was also a
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