Category Archives: CUSTOMER PHOTO

Pistachios, Popcorn, Booze & Batgirl

It’s Monday night and my work week starts tomorrow, but I’m busy thinking of all the stuff I did this past week. And it just occurred to me that I never really blogged about this past week at all… So, here’s my week of cocktails in quick recap!

On Wednesday I served pistachio shell-infused vodka as a Moscow Mule:

 

On Thursday I made a special daiquiri with buttered popcorn-infused rum and a coca-cola simple syrup:  
On Friday I used the Coca-Cola syrup in an Old Fashioned, a Mojito and this Kraken Daiquiri:  

And on Saturday, a customer took this great pic of a drink I made — the Borden Chase:

And on a sad note, also this week, actress Yvonne Craig died.Yvonne Craig played Batgirl in the 1962 Adam West Batman series. And for those who don’t know, I’m as serious a comic book fan as I am devoted to cocktails. I write a monthly column and co-host a weekly podcast.

I wish I would’ve gotten this creative and created something, but thankfully The Way Station in Brooklyn is remembering Yvonne Craig with this cocktail:

The above photo comes from The Way Station’s blog and isn’t something I shot a pic of, though I’d like to stop and try this drink in honor of Yvonne Craig.

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Filed under CUSTOMER PHOTO, KITCHEN EXPERIMENTS, PHOTO POST, SIMPLE SYRUP

Modifying The Midori Sour #1

About a week ago, a friend snapped this picture of two Midori Sours which had been ordered at the bar where I work:

  

Everyone I know hates the idea of Midori Sours, and that’s mostly because they’re afraid of two things— getting too much of the liqueur and also having to drink packaged sours mix.

And those are understandable apprehensions. If you’re more used to sipping spirits straight or imbibing bitter cocktails like the Negroni or shooting Fernet-Branca, then the idea of Midori liqueur and sours mix will probably make you shudder.

When I saw the above photo on Instagram though, it sparked something in me — is the Midori Sour beyond saving? Can it be modified for the more discerning cocktail drinkers of the world?

Jeffrey Morgenthaler has had great success in updating other drinks like the Amaretto Sour and the Grasshopper for his bars, and realize that I’m not Jeffey Morgenthaler. But still, Midori tastes alright on its own (if you like melon). And also, a sour doesn’t have to use packaged sours mix.

So with all these thoughts floating around in my head, I figured I’d at least try drinking a Midori Sour or two this week. I mean, it’s probably been years since I even tastes the liqueur. And we actually go through quite a bit of it at the bar. There’s one guy who comes in who likes it in his margaritas, and that’s honestly a pretty taste way to have it.

What follows is my first attempt at updating the basis Midori Sour. I hope to try at least a couple more variations of this throughout the week:

Modified Midori Sour #1 

Ingredients:

•1 oz Laird’s Applejack
•1 oz Midori
•1 oz lemon juice

Preparation:

Shake all ingredients over ice ans strain into a chilled cocktail glass. Garnish with a cherry.

Results:

This was an okay drink. The apple came through more than I had wanted it too, but friends who sipped it said that they wouldn’t have been able to identify the flavor as apple — as it paired well with the melon in the Midori.

This actually tasted pretty much like a regular Midori Sour. But it also tasted like an Apple-tini. I was happy that the full ounce of lemon didn’t make it too tart, but the drink still lacked some sort of body and mouthfeel that the sours mix must give it. 

Thoughts for future experiments? Maybe trying it again with egg white. Maybe trying it again with Gomme Syrup.

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Filed under BRANDS, CUSTOMER PHOTO, LIQUEURS, MODIFIED DRINKS

Customer Appreciation Post — Ginger Manhattan

Stolen from the Instagram of a friend:

  

It’s a Manhattan on the rocks, but I cut back on the simple syrup and added Domaine de Canton ginger liqueur as well as regular Angostura and orange Angostura bitters.

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Filed under BOURBON, CUSTOMER PHOTO, GINGER, LIQUEURS

Customer Appreciation Post — Irish Handcuffs

I appreciate it when people appreciate the drinks I make for them, especially when they post about ’em on social media:

  
Both of those drinks are the same thing — a variation on the French 75 with Absolut Peach in place of gin, as well as a little peach liqueur to balance the brut champagne.

Later I made a “grilled” peach version of this drink with a smoked sugar simple syrup and a Laphroiag rinse.

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Filed under CHAMPAGNE, CUSTOMER PHOTO, WORK-RELATED

Customer Appreciation Post — Prizefighter & New York Sour

I love seeing people’s photos of the drinks I’ve made them at the bar.

It’s nice to see the cocktail from a different angle… The customer’s eye view!

Thanks for the photos AnnieBets!

Prizefighter No. 1:

  

Read more about the Prizefighter by clicking here.

New York Sour:

  

A perfect shot of a New York Sour! And I’m even in the frame, prepping two rocks glasses for another round of drinks! Ha!

That glorious moment when the cocktail’s full to the brim and the wine’s still floating — not yet mixed in with the whiskey and lemon! I love the look of it!

Read more about the New York Sour by clicking here.

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Filed under CUSTOMER PHOTO, PHOTO POST

Customer Appreciation Post — Disaronno Sour

Here’s a photo of a Disaronno Sour that I was tagged in earlier tonight:

 

The recipe’s a simple one, but just make sure to use fresh-squeezed lemon juice! It makes all the difference!

About This Cocktail:

A classic amaretto sour made with Disaronno.

Ingredients:

•2 oz amaretto 
•1/2 oz simple syrup
•1/2 oz fresh-squeezed lemon juice


Preparation:

Shake all ingredients over ice and strain into a chilled cocktail glass — or strain over new ice into an Old Fashioned glass. garnish with a lemon twist.

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Filed under AMARETTO, BRANDS, CUSTOMER PHOTO

Customer Appreciation Post — The Blinker Cocktail

Here’s a photo of a cocktail I made for LochNessie last night:

 A classic Blinker cocktail:

This drink is one I have saved in my Highball app.

Highball is a really great app for saving cocktail recipes. It’s easy to use, it’s pretty minimalist and it allows you to save and share your recipe cards.

Here’s my recipe card for The Blinker:

 

When I made the Blinker last night, I didn’t stick exactly to the recipe.

I didn’t use grenadine for the drink, as the only grenadine on hand was the typical pre-packaged grenadine full of sugar and preservatives and whatnot.

Instead, I used a grenadine-style simple syrup comprised of Pom Pomegranate juice and my restaurant’s housemade simple syrup.

It’s not a full-blown grenadine, as it’s missing a few ingredients and flavor components, but it’s a start — and it’s a nice flavored simple syrup to have on hand.

Here’s a link with more info about Jeffrey Morgenthaler’s method.

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Filed under APPS, COCKTAIL RECIPES, CUSTOMER PHOTO, GRAPEFRUIT, GRENADINE, HIGHBALL APP, PHOTO POST, RYE WHISKEY, SIMPLE SYRUP, WHISKEY