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  • Re: Spices for tequila punch?

    ...
    Posted to Cocktails and Mixology (Forum) by Stephen Dennison on 27 Feb 2010
  • The Ice Floe

    I apolagize in advance if cross-posting is a no-no, but I would also like to share with this August body a recent project that I have shared with my local forum. I enjoy sharing unfinished concepts with people because I find this is the best time for feedback, not when the drink is done! http://www.wineloverspage.com/forum/hotbytes/viewtopic.php?f=4&t
    Posted to Cocktails and Mixology (Forum) by Stephen Dennison on 1 Feb 2010
  • Re: Opinions on sweets as garnishes???

    First rule of bartending: Put *sses in seats... Need I say more?!?!?
    Posted to Cocktails and Mixology (Forum) by Stephen Dennison on 26 Jan 2010
  • Re: The Snickers Cordial

    Ahh...I found a pic!
    Posted to Cocktails and Mixology (Forum) by Stephen Dennison on 13 Jan 2010
  • Re: The Durian Colada/Granita

    Hmm... It does also beg a question of proportion? Could the deaths be caused by durian-heads eating copious amounts of the stuff and the consuming alcohol in larger quantities. I can attest to personally eaten a couple nodes worth during a night of moderate drinking and don't recall any stomach pains or whatnot. Perhaps there is a cumulative effect
    Posted to Cocktails and Mixology (Forum) by Stephen Dennison on 13 Jan 2010
  • Re: The Snickers Cordial

    [quote user="jerryc123"] This sounds interesting, and is something I would like to try at home, perhaps as a half batch. I don't own a chinois. Would a medium or fine strainer work as a substitute? What do you mean by... "fill with water (to emulate the water added by tin-work.)" The final cordial had a consistency of what? A
    Posted to Cocktails and Mixology (Forum) by Stephen Dennison on 13 Jan 2010
  • The Snickers Cordial

    This one was a hit at an underground dining event held recently at Bill Samuel's home. Bon Vivant Savant hosted. I designed the entire menu and was blessed to have 3 local executive chefs volunteer their time to help us execute this menu. Whattya do? I was lucky enough to step outside the kitchen this evening, let the chefs be chefs, and really
    Posted to Cocktails and Mixology (Forum) by Stephen Dennison on 11 Jan 2010
  • Tha Tasting/Accompanimet Plate

    Personally, I am not a huge fan of the super-premium cocktail. I believe that high-end finely crafted spirits get lost in the shuffle,so to speak. So with this in mind, I found a nice way to compliment brand characteristics, while still allowing them to be enjoyed on their own, au naturel. To the side I offer an accompaniment plate that is meant to
    Posted to Cocktails and Mixology (Forum) by Stephen Dennison on 11 Jan 2010
  • The Durian Colada/Granita

    I think one should always keep a challenging drink in reserve. Some kind of snake wine thing that is held in reserve for the adventurous. With this in mind, I chose the durian to work with on my most recent offering. The durian, for those that don't know is called 'the king of fruits,' and it is as wild of a flavor profile as I have seen
    Posted to Cocktails and Mixology (Forum) by Stephen Dennison on 10 Jan 2010
  • Re: Seriousness (a rant)

    [quote user="Darcy S. O'Neil"] On the mixologist vs bartender debate, I at one time cared and labeled myself as a bartender. Then during a newspaper interview, the reporter asked a question about mixologists and I explained what they were and that I consider my self a bartender. Well, when the newspaper article came out, the reporter mixed
    Posted to Bars and Bartenders (Forum) by Stephen Dennison on 10 Jan 2010
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