harboldlr
New in Town
- Messages
- 2
- Location
- Franklintown, PA
I used to frequent an establishment that had good food and whenever I came in the first round was sitting at "MY" stool before I could get my coat off. I loved that bar.
I used to frequent an establishment that had good food and whenever I came in the first round was sitting at "MY" stool before I could get my coat off. I loved that bar.
Where in The Savoy did you enjoy your cocktails? It could only have been in The American Bar.Although they're are fabulous hotel bartenders at The Savoy in London or at The Roosevelt in Hollywood, I find the majority to be sub par. They receive very little training if any. Rum and coke, margaritas and bloody mary is about the extent of their ability.
Where in The Savoy did you enjoy your cocktails? It could only have been in The American Bar.
Whenever we do a night on the town, we tend to kick off in The American Bar. But if we are meeting friends, we usually meet up at Volupte enjoy a starter there, then share a taxi to The Savoy. It's an indulgent luxury that's not in keeping with our more modest way of life, but when we do push the boat out, first stop: The Savoy. By the way, in keeping with the indulgent tastes, my wife always orders: Champagne Cocktails.
It would seem so, often the problem is the low pay that bar-staff get. A good mixologist (is there such a word? Cocktail always sounds so phallic. So what would Cock-tologist sound like?) expects to be paid well for all the effort that he's put into learning his craft.Unfortunately, you have to go to such high end places in order to get a decent drink made.
It would seem so, often the problem is the low pay that bar-staff get. A good mixologist (is there such a word? Cocktail always sounds so phallic. So what would Cock-tologist sound like?) expects to be paid well for all the effort that he's put into learning his craft.
True so I usually order something straight. They can't screw that up----much.
Are you fastidious about your drinks by any chance James?
True so I usually order something straight. They can't screw that up----much.
Then they top it off with water and ruin it too.Whenever I order something on the rocks, I specify "three cubes of ice". They sometimes get it right.
Then they top it off with water and ruin it too.
Come on out and I will take you to the place.I've never had that happen.
Come on out and I will take you to the place.
No, Backwoods.So if I come visit, you'll take me to a place that serves lousy drinks? What's next...you'll give me a White Owl to smoke?
Even then, which recipe do you get? The one with gin, a spot of lime and soda, the one with half gin and half rose's lime juice or some nutty vodka concoction? You never know. Best you come with the recipe handy.Gimlets are usually good for determining baseline bartender knowledge. They are simple drinks that do not require unusal ingredients, but they can only be made well if a bartender understands the basics of cocktails (glassware selection and prep, garnishes, proper shaker technique, proper ingredient ratios for getting a cocktail-strength finished product, etc.)
And don't ever put ice in my Scotch! (But do bring me a small glass of water alongside.)
Ice cubes in Scotch?!In a bar, I ask specifically for three cubes of ice in my scotch. If they can't get that right, I'm in the wrong bar.
My wife bought me some of those "whisky stones" for drinking at home. They're little rocks that you put in the freezer, then put in your drink to cool it off, without them melting and watering down your drink. They work ok, I guess, for the first glass, but they're pretty useless by the time you get to your third or fourth.