I enjoy taking photos at work:
Read yesterday’s post here.
Read my Hop Sun Shandy post here.
I appreciate it when people appreciate the drinks I make for them, especially when they post about ’em on social media:
Later I made a “grilled” peach version of this drink with a smoked sugar simple syrup and a Laphroiag rinse.
The title of today’s post comes from a line that Russell Crowe shouts in the movie A Beautiful Mind.
Beer is beautiful all on its own, but sometimes it can benefit from small modifications.
There’s beer and shot pairings such as these, for instance. And then there’s beer-in-shot combos, like a half-pint of Cherry Wheat with a half-pint of Porter and an ounce of Jim Beam Black Cherry Red Stag mixed in with it.
There’s a crew of guys who sit in my section every Thursday night at the restaurant where I work, and they’re always up for experimenting with beer and liquor combinations. Sometimes one of them does the Cherry Porter which I just mentioned with Southern Comfort instead of the Red Stag.
With all of summer’s seasonal brews now readily available, the guys agreed to switch things up this past Thursday and we substituted Watermelon Wheat for their Cherry Wheat in their Southern Tier Porter.
A flavored Porter made with 21st Amendment’s Watermelon Wheat along with fresh watermelon and watermelon vodka.
•1 oz 3 Olives Watermelon Vodka
•6 oz Southern Tier Porter
•6 oz 21st Amendment Watermelon Wheat
•1 Jalapeno slice (optional)
Cut up a watermelon into chunks and set the extra pieces aside. Put four chunks into a mixing glass and muddle. Add 1 oz of 3 Olives Watermen Vodka and fill the glass with ice. Shake the watermelon and vodka over ice and then double-strain into an empty pint glass.
In the pint glass add 6 oz of Southern Tier Porter and 6 oz of 21st Amendment Watermelon Wheat. Garnish with a chunk of watermelon (or watermelon and a slice of jalapeno as we did for one of the fellas).
Of course, if you’re making these from bottles and cans of beer and not off the taps, it would just make sense to make two at a time!
I didn’t take any photos on Thursday night, so I done have any pics of the finished product… But if I make this again, I’ll update this post.
Note: If you come in to order this, we will only make it two at a time — so bring a friend.
Using the “On The Bar” app.
I downloaded it a long time ago, when it was mostly all just Boston-area bartenders who were using it. But it looks like it’s spread far and wide, so hopefully we can get a bunch of people using it in Jamestown!
— Recipes for a Dark ‘n’ Stormy
— A link to something similar, but different.
— And I know, I know… It’s gotta be Gosling’s.
Quality cocktails take teamwork.
Sure, bartenders make drinks solo from behind the bar, but chances are someone else helped set it up, stock it and clean it. An owner probably orders the liquor and someone on the kitchen staff might be the one who makes the weekly supply of simple syrup.
Then there’s a bartender’s actual Front of House coworkers. The diversity of interests and talents between a group of passionate and dedicated people can be amazing — one might be more knowledgable of wine while another’s a bitters geek and a third knows the ins-and-outs of brewing beer.
Everyone’s got their strengths, and through the work of everyone on a team the final product will inevitably be a better one — even if it comes from a solo bartender on a closing shift. Chances are some of what that person’s making (and how and why) are likely due in part to how they were taught or something a coworker put together for the restaurant.
Short post today.
Happy Bastille Day.
Today we had a cocktail tasting at the bar where I work. Tomorrow we start a new cocktail menu.
Of the drinks I sipped:
•Chambord & Champagne
•St. Germaine & Champagne
Sooo, yeah… I think I celebrated Bastille Day appropriately.
Added today (and a few other days) to the Calendar Page!
Liquor and beer go together quite well, especially in the right combinations.
That was the thought behind this pairing list which I put together recently for the bar where I work in Jamestown, N.Y.
This is just the one side of it. There’s another four pairings on the back.
Here you’ll see three scotches and a rye whiskey, but on the other side are a couple of nice bourbons paired with some of the quality microbrew that we stock. I did a lot of reading (wherever I could find info) about classic pairings and what other bars throughout the country are doing, then just tried to take that info and apply it to what we stock at my bar. I think it came out alright. Or at least, I’m enjoying the fruits of my labor!
We’ve been making mojitos for a month or so now at the bar where I work (it’s a seasonal treat here in Western New York).
Everyone always loves a simple twist on traditional cocktails, so we put this on our chalkboard yesterday:
To make a “Dirty Mojito” we just swap out spiced or black rum for the regular rum which goes into a mojito. Most times I make them with one pour Kraken and one pour Myers.
A “Limited Edition Cocktail” is something that can only be made with a certain ingredient that’s only available for a short time.
Here in this case, the “limited” ingredient is a chocolate mint that we only had a short while this past summer at my restaurant.
About This Cocktail
A mojito made with fresh local strawberries as well as organic chocolate mint from Fickle Fields Farm in Kennedy, N.Y.
2 ounces rum
4 to 6 chocolate mint leaves
2 tablespoons diced strawberries
1 lime wedge
Splash simple syrup
Top with soda water
Muddle the pieces of strawberry with the chocolate mint, lime and simple syrup in a pint glass. pack the pint glass full with ice and then add the rum. Roll the drink into a mixing tin and back before finishing with soda water and/or lemon-lime soda to taste.