The Chanticleer Society
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  • Tool Rollup

    I'd like to know what other Society members are using to transport bar tools to and from jobs. I don't bring much of my own gear to the bar I work at, but I do a fair number of mobile one-time gigs, and often have to create a bar from scratch in a venue where no bar exists. In those cases I bring my full set of tools. I've seen a number
    Posted to Tools and Technology (Forum) by Greg Gioia on 4 Jan 2017
  • 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.
  • Re: THE MARTINI, number one with me!

    I'm also a fan of martinis. Permit me to offer up my own method for making one. Give it a try, and let me know what you think. I start with 2.5 ounces of gin. Beefeater, Plymouth, Damrak, Hendrick's, 209, and Aviation are all in regular use at my home bar. I like a ratio of about 5 to 1 gin to vermouth, so I add half an ounce of dry vermouth
    Posted to Newcomer Introductions (Forum) by Greg Gioia on 24 Oct 2014
  • Re: THE MARTINI, number one with me!

    I'm also a fan of martinis. Permit me to offer up my own method for making one. Give it a try, and let me know what you think. I start with 2.5 ounces of gin. Beefeater, Plymouth, Damrak, Hendrick's, 209, and Aviation are all in regular use at my home bar. I like a ratio of about 5 to 1 gin to vermouth, so I add half an ounce of dry vermouth
    Posted to Newcomer Introductions (Forum) by Greg Gioia on 24 Oct 2014
  • Re: Creme Yvette

    My thoughts were similar. I wonder if age had anything to do with it. I believe high proof spirits (Creme Yvette, at least the modern incarnation, is 55.5 proof) won't go bad per se, but will the flavors change over time? Is it possible that over the past 45+ years subtle changes in the flavor have added up to produce the almond flavor? I don't
  • 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
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