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  • Re: A few doubts about water, ice and storage temperature

    Vermouth ought to be refrigerated as soon as it has been opened, as it begins oxidizing immediately. Whiskey, or any other high-proof spirit, will last indefinitely at room temperature as long as it is tightly capped and not kept in direct sunlight. The flavors won't change, and there is no volatility to any substances in the bottle. I strongly
    Posted to Cocktails and Mixology (Forum) by Greg Gioia on 25 Jan 2015
  • Re: A few doubts about water, ice and storage temperature

    It's fine to premix the Manhattan, but don't add the water until you are ready to serve them. I recommend pouring the pre-mixed cocktail into a plastic bottle, squeezing out the air, capping it, and putting it into the freezer. If you add the water ahead of time, the drink will crystallize in the freezer. Furthermore, diluting the drink ahead
    Posted to Cocktails and Mixology (Forum) by Greg Gioia on 25 Jan 2015
  • Re: How long can I keep unopened Vermouth?

    I don't know where you live, but the BevMo near me sells Carpano Antica vermouth in 375 ml bottles. If you have one near you they may carry them as well. If not, they may be able to order it so you can buy them one at a time.
  • Creme Yvette

    In July, I was in Paris at Harry's New York Bar. I ordered an Aviation cocktail. When the drink came, it had a pronounced almond flavor. I thought either the waiter had misheard my order, or the bartender had inadvertently added amaretto to my drink. I asked the waiter, and he confirmed that he put an order in for an Aviation at the bar. After I
  • Making 40 of the Same Drink

    Does anyone have any input or advice regarding adjusting ingredients when mixing large quantities? This weekend I'll be showing some people how to make a few drinks and will have to have to hammer out 40 drinks in a short amount of time. To do so I'll need to make 5 or 6 drinks at a time in large shakers and mixing glasses. I tend to avoid making
    Posted to Cocktails and Mixology (Forum) by Greg Gioia on 28 May 2014
  • Re: Looking for a Better Cocktail Shaker

    That is actually exactly what I've been doing. I like the two tin setup because I can get a firmer grip and really shake the hell out of two drinks at once. I just wonder if there is an even better apparatus out there.
    Posted to Tools and Technology (Forum) by Greg Gioia on 18 Dec 2013
  • Looking for a Better Cocktail Shaker

    I've vacillated between several cocktail shaking options over the years, and have yet to come up with a "best" method. I'd love to hear feedback from others, including links to specific shakers you use that work well. I currently use 30 oz. weighted-bottom tins topped with 16 oz. pint glasses.
    Posted to Tools and Technology (Forum) by Greg Gioia on 16 Dec 2013
  • Cocktail Bars in Japan and Korea?

    I'm in Seoul today through Saturday morning, then in Tokyo Saturday afternoon through Thursday morning. I've got a small list of bars and lounges I intend to visit, and will review them on the site upon my return to the States, but wonder if anyone here has some suggestions or recommendations for me.
    Posted to Bars and Bartenders (Forum) by Greg Gioia on 2 Apr 2013
  • Re: Recommended Pour Spouts

    Thank you Stealth, that looks like exactly what I've been seeking. I like the fact that it can dispense drop by drop if need be, and love the cap. I won't have to remove the spout until the bottle is empty! You're right that at 11.50 per spout they are pricey, but for a one-time investment that saves considerable effort they may be well
    Posted to Tools and Technology (Forum) by Greg Gioia on 16 Oct 2012
  • Re: Recommended Pour Spouts

    Thanks for the reply. I use jiggers and spoons to measure everything, but find it easier and quicker to use pourers. When the bar is busy I want to be able to pour as quickly as possible, so I put a pourer on everything. With 70-90 bottles in use on a given night, it's a chore to insert and remove all those pourers every time I tend bar. And it
    Posted to Tools and Technology (Forum) by Greg Gioia on 14 Oct 2012
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