Ask a Bartender!
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Lulz. Douglas Adams invented it in the Hitchhiker's Guide, and according to that it's the best drink in the universe (and if the guide says it, it must be true, right? ha). Anyhow, some bars serve one with the earthly equivalents of the ingredients, I think it involves EverClear, gin, bourbon, tequila, rum, gatorade, and the worm from a mezcal bottle.gentleben said:
How much would something like that cost, if it was 18oz?
yeah for shame on you not knowing what it was and you've said "go read Douglas Adams" a few timesmendokusai said:
there are several versions of the drink and i do know that Zaphod Beeblebrox in Ottawa makes ones of them
Mojitos are easy enough, and a lot of people like them.Hardtofindaname said:None currentlyIt really depends on what you have at home. At my home I can make a lot just because I love alcohol (I mean this in the product sense rather than the chemical composition sense). I think well apart from the effects of the drink they are some of man's greatest creations.Hardtofindaname said:what's an easy to make home-cocktail?
You should be able to make a sour of just about anything. Take any base alcohol and add sweet and sour mix.
Cosmopolitans are easy, as are sidecars, old fashioneds and some gin fizzes.
What alcohol do you have at home?
60ml of Rum (Bacardi Superior, Bacardi oro or Bacardi 8)
Lime Juice
Mint
Sugar Syrup*
Soda Water
In a tall glass, grab 6-8 mint leaves, clap them in your hand and put them in. Put the lime juice and sugar in depending on your tastes, add ice, add some crushed ice, add the bacardi, add soda water, give it a stir.
*Making sugar syrup is dead easy. Grab a pitcher or jug, fill it half way with sugar, then pour an equal amount of boiling water on top and stir until all the sugar is dissolved.
Long Island Iced Tea - explanation is on an earlier pageEcher123 said:
There's a reason why I didn't give out the name of the bar I work in.ae86gamer said:
Egg white is quite common in cocktails, it's used as an emulsifying agent - it makes a cocktail sort of light, frothy and creamy without having to resort to milk or cream or anything. Generally you add egg white, then do a "dry shake" without ice for 10 or 15 seconds, then add ice and shake again.Isaac Dodgson said:
A moustache.triggahappyhaza said:
If you were to make it in my bar to the legal specifications of my state it would cost $14.25 + the cost of half a nip of Everclear and some gatorade, neither of which we sell. Everclear isn't even sold in Australia to the best of my knowledge, and in order to keep clear of the liquor licensing board we don't sell products with really high ABVs (Bacardi 151 etc). Also, we don't serve mezcal, and any tequila that has a worm in its bottle is a shit one. Some marketing guru made a campaign around "drinking the worm" to hock some terrible tequila, and the only reason there ever would be a worm in a bottle of tequila is because it is the larvae of an agave moth, which lives and breeds in the blue agave plant that tequila is made from. The presence of a worm suggests that the jimadores didn't do a good job of protecting the crop, or didn't clean the crop before it was mashed.mendokusai said:
for shame on you mr bartendergentleben said:
there is no such thing as tequlia with a worm in it. if it has the worm in it, then it's mezcal, no worm then it's tequila AND only if it's made in Guanajuato, Michoacán, Nayarit, and Tamaulipas in the Jalisco region of Mexico, most notably in the town Tequila
as a cool side note Sammy Hagar from Van Halen has his own brand of tequila call Cabo Wabo
Marilyn Manson has is own Absinthe called "Mansinthe", I think there are a couple of rappers who own vodka brands as well.cleverlymadeup said:for shame on you mr bartendergentleben said:
there is no such thing as tequlia with a worm in it. if it has the worm in it, then it's mezcal, no worm then it's tequila AND only if it's made in Guanajuato, Michoacán, Nayarit, and Tamaulipas in the Jalisco region of Mexico, most notably in the town Tequila
as a cool side note Sammy Hagar from Van Halen has his own brand of tequila call Cabo Wabo
Yes, they are the terms of the contract.Zeeky_Santos said:
Just to get things rolling again (I still require help procrastinating for my contract law and criminal law finals) here's the cocktail of the month from Club Suntory (The Australian Bartender's Club).
The Citrus Sling
Highball Glass
45ml Licor 43
15ml Lemon Juice
Dash of Bitters
Top with cloudy apple juice
Garnish with lemon or apple slice
The Citrus Sling
Highball Glass
45ml Licor 43
15ml Lemon Juice
Dash of Bitters
Top with cloudy apple juice
Garnish with lemon or apple slice
I didn't know anyone would put milk in a drink like that. I imagine it has the same effect as putting milk in coffee?gentleben said:
I was talking to my friend about "Screaming Orgasms" (which sound amazing, imo-the name is part of it) and she said that they had milk in them.
Quite a lot of drinks have milk in them (White Russian - Vodka, Kahlua, Milk/cream; Screaming Orgasm - Vodka, Amaretto, Kahlua, Baileys, Milk; Toblerone - frangelico, kahlua, irish cream, honey, chocolate syrup, milk), and I wouldn't really equate it to putting milk in coffee. I used to just drink vodka and milk straight up, I loved it. Just don't go adding milk or cream to anything though. Anything with a soda in it shouldn't have milk in it as well.smokeybearsb said:
I was going to actually try milk in vodka, but due to my having absolutely no knowledge of or experience with alcoholic drinks, I figured something bad would happen. Despite this, recently I really have felt like I want to go try and be a bartender at some point.gentleben said:
I don't know that I would say Green Chartreuse is "just like jager", I find that it has quite a unique flavour.Mornelithe said:
If you want to do it, do it mate. I didn't get in to the industry because I wanted to be a bartender, I got in to it because I needed a pay cheque, and in the end I just ended up sticking with it and enjoying it, but if its something you want to do you should definitely give it a bash - it's not like its an industry that you can't get out of when you want to.smokeybearsb said:
Nope, bar tending school is rubbish, learn by doing, you can learn just as much by watching other people do stuff as you can by learning a whole bunch of cocktails that you are never going to use in a real world bar setting. I mean, sure, I know how to make all the classics, and I find that knowing them is great because it allows you to create things in a similar vein, but I could count the number of martinis that I have made in the more than a year that I have worked in a bar on one hand. I learned by doing, I worked my way up from glassy to bar-back, to stock controller to bartender.Vorpals said:
In the end, the people who get jobs in bars aren't the people who can make 40,000 different cocktails with names that are sexualized puns, they're the people who are switched on enough to know about everything that's going on around them, know the laws that they have to adhere to, and on top of that is able to serve more than one person at once.
In short, if you want to do a bartending course do it, but if I was hiring I wouldn't give a shit about the drinks you could make, I would just want to know that you could handle the job.
I've served a midget before, and a guy who must have had some sort of mental retardation, as it took him about a second to say each word when he asked for a drink. Other than that it's the standard combination of people gurning their faces off, people drunk out of their minds and the odd eccentric who gets in (men in women's clothing etc).Quantum Roberts said:
Last Saturday I personally served one guy who decided to pull out a bag of about 15 Es at the bar and asked his mates "does anyone want a pinger?", one guy who was so chopped that he literally looked like he had cerebral palsy of the face, and two girls who bought martinis only to complain after I gave them to them that they "tasted just like straight alcohol".