A customer came back from a trip abroad with a newfound love of Pisco, and in specific — the Pisco Sour.
We don’t have Pisco at the restaurant where I work, but that didn’t stop me from making her an egg white sour with Añejo tequila.
The drink was a hit and she cleverly named it the Anita Pisco — “I need a Pisco.” And her name is a Anita Paladino. And there’s still no tequila in the drink, but she and I still think it’s funny to call it that.
I’m sure it’s slightly annoying for my co-workers that I have these one-off drinks for a dozen different regulars… but my customers like it that I remember their drinks, and when it’s something specific to them (like his this Anita Pisco) — it’s even more of a memorable visit to the bar. Plus we’re only open five days a week and I’m usually there most every night, which is surely how all this arose in the first place.
Regardless, I like slinging specialty drinks and it’s always a treat to have fun and enthusiastic customers.
A friend posted this on Instagram after stopping in last night:
Another pic from New Year’s Day:
Pictured above is my Scarlet Witch cocktail.
This drink has been going over really well.
I’ve sold it to a few different people who were debating between wine or a Cosmo or Vodka/Cran.
It’s a nice little twist on those flavors — with Ramazzotti, Chambord & Cabernet lending extra dimensions to the taste:
A photo from New Year’s Day:
A Boulevardier that I made a friend last night:
Gin is good, but sometimes you just gotta have bourbon!
From a New York Times article by Tony Cecchini:
The drink is credited to Harry McElhone, the founder and proprietor of Harry’s New York Bar in Paris, and dated to 1927. It is mentioned only glancingly in his book “Barflies and Cocktails,” not in the 300-odd cocktail recipes that make up the bulk of that volume, but rather in a tongue-in-cheek epilogue that follows, recounting the antics of his regular customers.
Cecchini continues on to talk about Erskinne Gwynne, McElhone’s customer who created the drink — and the article gives the history of Gwynne’s version and McElhone’s version and modern twists by present day bartenders. It’s a worthwhile read.
—A write-up by Serious Eats.
—Imbibe Magazine’s recipe.
—Don’t call it a comeback.
—The recipe on Difford’s Guide.
—The Boulevardier and another drink called the 1794 Cocktail!
An Instagram pic of a drink I made tonight:
This drink was a surprise stroke of genius that came as a result of a little back-and-forth with a customer.
Most times, as a bartender, I’ve got a couple different drinks on my mind in case anyone wants something but doesn’t know what they want. When someone wants me to pick for them and surprise them with something, I’ll still work with ’em to either direct ’em to a classic or one of the slate of drinks I’m holding onto in my brain — I’ll ask a couple of questions and try to read ’em and make sure they get a drink they’re going to like.
Then there are those moments when a little back-and-forth banter leads to a collaboration you would’ve never thought of on your own — which happened to me Tuesday night.
I’d served a friend a Manhattan after his dinner and then we were discussing where to go next. The idea of rum was raised and the possibility of a banana daiquiri was discussed, but then I brought up the Revolver.
The Revolver is a bourbon drink with coffee liqueur and orange bitters. It’s a simple three-ingredient cocktail, but it’s surprisingly easy for essentially being all booze.
And as I explained all this, my friend nodded in agreement and then said something like: “Yes, but banana.”
So, into the drink went banana rum — which definitely made a sort of sense. I mean, the coffee liqueur we were using in the drink was Kahlua, which is a rum-based coffee liqueur that tastes like vanilla.
And so it was settled and we made the following, a Revolver with all the typical ingredients of the traditional drink plus banana rum — making it a Banana Gun:
•2 oz Woodford Reserve
•.75 oz Kahlua
•.75 oz banana rum
•2 dashes orange bitters
Thirsty For More?
— Read here about the Revolver.
— Liquor.com’s page about the cocktail.