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This has been a great thread to read and I think the attention it has received from the members here is a good sign. I particularly enjoyed Philips comments here and his article "The Secrets of a Bar Charmer" in Mixologist 3. With Stan Vadrna rumoured to be creating a new bar course around charm and body language in the bar could a quest for
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I like a dash of good balsalmic viniger, a splash of a heavy red wine, a pinch of cayenne pepper, a pinch of cellery salt, a splash of lemon juice, tobassco, worstershire sauce, some pressed tomato juice and generally gin or tequila rather than vodka. All to taste hence no real measures... Waitrose do a pressed Tomato juice that has serious texture
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I've read her "Classic Gin" book and it's a good gin book, great for brand specific info but getting a bit dated now so many more gins have come onto the market, she's the editor of gintime.com so knows her stuff and I trust anything put out by mixelany... There's an interview here... http://gintime.com/features/geraldine-coates
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None of the bellow is a "wad o drink" book but all make exceptional reading not just because of their subject matter but because of the passion and style of the authors, they are among my favourite contemporary cocktail/bartender books. Listed in no particular order... The Joy of Mixology - Gary Regan The Essential bartenders guide - Robert
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Hey Adam, George Sinclair, (AKA Thinking bartender) has written a pretty decent article on the subject that you can find here... http://www.scribd.com/doc/18790/Tom-Collins-Article Cheers... RP
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Hi Alice, Whilst working for Bombay Sapphire I paired a cocktail using coriander with Thai canapes for an event. I can't remember what the canapes were but the drink recipe follows, as does a recipe I used for a summer themed event and a recipe I used for an Appleton comp a few years ago using rosemary (I don't mean to be a brand whore, I'm
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Hey Jerry, I know Blanch House pretty well although I've only enjoyed the pleasure of a drink there once. It's a small boutique hotel and bar in Brighton, England and it has (and has had for many years) an outstanding reputation which is well deserved. It's owned by Chris Edwards and Amanda Blanch who are lovely people (Chris worked some
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Hey Hadyn, When I first started tending I was always told to heat Brandy in a snifter by placing it over hot water as Robert described and was often asked by guests for it that way, when I started learning about drinks myself and questioning what I'd been told I discarded the practice for the exact reason you suggested (the distiller will nose and
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I think pressed apple is under used as a mixer generally, I'm hard pressed (no pun intended) to find a spirit that won't sit comfortably in it, for me it makes a great Gin&Juice. Pink grapefruit juice also loves to play with gin but if I'm in a venue that carrys fresh pink grapefruit juice the chances are that I'm not on spirit-mixers
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I like a Manhattan with a bar spoon of Maraschino (liqueur not syrup) and a bar spoon of Angostura bitters... A regular customer who was into his cocktails once asked me how I liked my Manhattans and at the time it was one of two ways which I described to him in intricate detail. I can't remember what the first way was but the second was 2 parts