The Chanticleer Society
A Worldwide Organization of Cocktail Enthusiasts


  • Re: Origins of Sour Mix

    Interesting question. I would guess that it was something used in bars before it was regularly used in homes, so it's use would I think predate any mention in home bartending recipe books. Professional bartenders were looking for speed. I'd also think that it was made by the bars before there was a commercial version.
  • Re: What’s The Most Popular Cocktail In Each State?

    I'd love to know how this info was determined. Having lived in California all my 50 years, I have never, ever known someone to order a sidecar unless it was specifically listed on a bar's cocktail menu. And even then it's a rarity. If I had to guess as to what the most popular cocktail is in California, I'd guess a margarita, or something
  • Re: Craft Cocktails in San Diego

    I highly recommend Seven Grand (a sister to the place of the same name in downtown L.A.) and Polite Provisions. Sycamore Den is also good. It's been well over a year since I've been to Prohibition so I don't know if it's as good as it used to be or not.
    Posted to Bars and Bartenders (Forum) by AE Collins on 21 Nov 2013
  • Re: A few quesions

    There are at least three recipes in the Savoy Cocktail Book that call for one or more "hookers." So I've been searching high and wide (OK, just a lot of Googling) for some description of how much a hooker measurement is supposed to be. The only description I've found is the page linked below which calls for 2 1/2 ounces. http://elementalmixology
    Posted to Tools and Technology (Forum) by AE Collins on 18 Jan 2013
  • Re: Polynesian Pearl Diver

    On a semi-related note - there is a cocktail still served at the Bali Hai in San Diego called the Blue Mystique. Older menus show that this cocktail used to be called the Blue Gardenia. Unknown if it was named after the movie or the hit theme song by Nat King Cole. Either way, it seems a bit odd to me to name a cockail after a movie that's about
    Posted to Cocktails and Mixology (Forum) by AE Collins on 3 Jan 2013
  • Re: San Diego Old Fashioned

    Thanks for the comments. Last week some friends and I stopped by a local bar where I know the bartender. He made us up both the regular Old Fashioned and this San Diego version. The San Diego version is quite nice, but no where near as complex as a regular one, which is no surprise since it has more ingredients.
    Posted to Cocktails and Mixology (Forum) by AE Collins on 25 Jan 2012
  • Re: San Diego Old Fashioned

    Thanks for the reply. It seemed odd to me as well, but I've seen and tasted a lot of odd "versions" of cocktails. I thought maybe if you smashed the pith of the orange peel enough you'd get a bitterness mixed with the juice of the fruit and oil of the peel. Maybe on a slow day I'll give it whirl and taste test.
    Posted to Cocktails and Mixology (Forum) by AE Collins on 4 Jan 2012
  • San Diego Old Fashioned

    I came across this paragraph today in the Old Fashioned article on Wikipedia: "Many bartenders add fruit, typically an orange slice, and muddle it with the sugar before adding the whiskey. This practice likely began during the Prohibition era in the United States as a means of covering the bitter taste. Another explanation for the practice is that
    Posted to Cocktails and Mixology (Forum) by AE Collins on 3 Jan 2012
  • Re: A new jigger on the scene?

    Wow, I'll check them both out. Thanks
    Posted to Tools and Technology (Forum) by AE Collins on 27 Sep 2011
  • Re: Oak (chip) aging bitters?

    I've used oak chips to faux barrel age homebrewed beer before. As I recall it was a healthy handful for a 5 gallon batch. Not exactly a good scientific measurement, but I'd go by that and the amount used for wine making and get a general liquid-to-oak-chip measurement and go with that. On a related question, if you're using a base spirit
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