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Posts Tagged ‘Bartending’

CHANGE: 2019 remix, 10 signs of aging

June 13, 2019 1 comment

1)  You are 427 in dog years.

2)  ‘Great uncle’ is a phase and phrase you are looking forward to.

3)  You see your co-workers glued to their phones and  marvel at the changes in socializing.

4)  You hear your co-workers discussing the sensual appeal of their roommate’s ex-supervisor and marvel at the lack of changes in socializing.

5)  You take pride in walking faster than folks half of one’s own age.

6)  You have worked close to 7400 bar shifts.

7)  You receive a birthday gift about the 1969 Miracle Mets, realizing that the 50 years that have passed make this the equivalent of talking about Babe Ruth…in 1969.

8)  You are not a ‘dog person’ but now wonder if perhaps you have missed out on something.

9)  Japan?  Ireland?  Ghana?  Bucket list destination trips?

10)  You wonder if maybe ‘it’s just me,’ or is it that women over 50 are looking better as of late? 

Hmmm…

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HAIKU 5*7*5* Walk-in

December 5, 2018 Leave a comment

I cherish the time

The smell inside the walk-in

Wet cardboard and lime

HAIKU 5*7*5* Walk home

September 7, 2017 1 comment

Just don’t have a car

Fifty seven hundred shifts

Walk home from the bar

BARTENDING, REMIXOLOGY, DRINK, HOSPITALITY: Kentucky Colonel cocktail

July 13, 2016 1 comment

KENTUCKY COLONEL

Bourbon is Kentucky’s spirit and indeed the truest American spirit ie: hard liquor.

Bourbon is a barrel-aged distilled spirit made from fermented corn.  “Bourbon” derives its name from Bourbon County Kentucky, the eastern edge of French territory in the United States prior to the Louisiana Purchase in 1803.

Bourbon can come only from Kentucky.  Jack Daniels, as every bartender should know, comes from Lynchburg Tennessee, and is a sour mash whiskey.

What true bourbons such as Jim Beam and Maker’s Mark, have in common with Jack Daniels is that both are made utilizing the sour mash method.  In the sour mash method some of the cooked fermented corn, the “mash”, is used as a base for the next batch in order to pass along the yeast and flavor in a consistent fashion.  This process is analogous to the making of yogurt.

I began tending bar in 1982 and the bottles of Wild Turkey and Old Grand Dad stocked by my employer had perhaps 1 or 2 tipplers who drained them in an exceedingly slow fashion often mixed with Coke.  “Old man drink” is the phrase that comes to mind.  Bartenders then casually referred to Jack Daniels as a “bourbon.”  Few knew otherwise…and even fewer cared.

Bourbon’s public profile was limited to the annual TV gala of the Kentucky Derby where Southern gentlemen in straw boaters cavorted with Southern belles in oversized bonnets hoisting flutes of Mint Juleps.

During the ’90s bourbon advanced as Gen X, born from 1967-1975, aged out of dance clubs and into the lounges that proliferated towards the end of that decade.  During the ’90s back lit bottles of Evan Williams and Maker’s mark became familiar sights at Stephanie’s on Newbury and City Bar at the Lenox Hotel here in Boston.

Still bourbon did not have anywhere near the cachet’ of Irish whisky, let alone Scotch or cognac.  Appeal was limited to the United States.

2016 has bourbon increasing in sales AND quality AND international appeal as premium and small batch bourbons have joined Scotch and cognac in the contest for the taste buds and wallets of imbibers.

 In 2014 Japanese mega beverage corporation Suntory acquired Jim Beam for the astonishing price of 1.6 billion USDs!

In 1999 there were 455,000 cases of bourbon produced.  In 2015 there were 5 million cases produced with about 1/2 of that being exported.

Small batch and single-barrel offerings such as Woodford, Bulleit and Knob Creek, produced by Jim Beam, have earned slots on back bars and in the gullets of drinkers.

www.bourbonoftheday.com/bourbon-boom/

In that spirit I will introduce the Kentucky Colonel which was passed on to me by a brother bartender during last year’s Kentucky Derby.

KENTUCKY COLONEL

1 .5 oz. bourbon

1 1/2 lime

3 oz. ginger beer

  1. Fill a 10 oz, glass with ice.

  2. Pour 1.5 ounces bourbon.

  3. Press the juice of 1/2 of a ripe lime.  The lime should be verging on yellow as this indicates ripeness and optimal juiciness.  Roll the lime firmly on a hard surface to break down the juice-containing segments to achieve optimal yield.

  4. Top with ginger beer.

  5. “Box” the drink into an empty glass and return to the original glass to insure a fluid mix of the ingredients.

  6. Garnish with a lime wheel perched on the rim.

  7. Drink up!

The flavor profile of the Kentucky Colonel is one that engages the tongue with the burn of bourbon, the citrusy acidity of the lime and the almost sweet effervescence of ginger beer.

One could make this with Rose’s Lime juice imitating the fresh lime and root beer performing the ginger beer part but this would lessen the thirst quenching action of the KENTUCKY COLONEL and you’re better than that, aren’t you?

My encounter with this concoction inspired a fantasy of being a winner of a NASCAR race and I don’t even drive!

My current employer would price this at $8 as Jim Beam is $7 with a $1 added for the ginger beer.

Old school, try Googling ‘Kentucky Colonel’, and tres chic in our Digital Decade at one and the same time the KENTUCKY COLONEL is a winner!

 

 

 

BASEBALL: Red Sox vs. White Sox 8, Red Sox 6, Post-game wrap-up

June 23, 2016 1 comment

POST-GAME WRAP-UP TOP TEN

1) 75 degrees and 52% humidity is just about perfect.

 

2) Eduardo Rodriguez was one of the few bright spots in last year’s last place debacle and seemed to be on his game but Todd Frazier’s 6th. inning HR put the Chi Sox ahead.

 

3)  David Oritz was thrown out at home by Adam Eaton in the 2nd. inning on a short hit to center by Travis Shaw.  Eaton played the hit well coming in rapidly and throwing accurately to Chi Sox catcher Dioneer Navarro who easily tagged out Big Papi.  As we all know Papi is having an amazing season so far but:

a) He is 40.

b) He is at least 230 lbs.

c) The replay is not recommended for small children unaccompanied by adults.

 3rd. base coach Brian Butterfield made an inexplicable decision to play for 1 run in the 2nd. inning with the Bo Sox down only 1-0 at home.   

 

4)  1 bag of dry roasted peanuts from a vendor =$5.50. 2  Coca-Cola Zero(s) at $5.25 a whack.  I opted for the Coca-Cola Zero rather than Diet Coke for the slightly acidic aftertaste which cleanses the palate.

 

5) $499 for a 1st. base box seat so you can text and take selfies.  Am I the only one who thinks this is just wrong?  Please advise.

 

6)  Former Yankee and PED offender of 2014 Melky Cabrera now sports a beard sans mustache which gives him a vaguely Amish countenance.  Is there an Amish community in the Dominican Republic or is Melky merely attempting to conceal the Shaquille Onealesque double chin sprouting from his 5’10” 210 lb. physique?  You make the call.

 

7) Sandy Leon was picked off 3rd. in the bottom of the 4th where Brian Butterfield directs traffic.  Ortiz is sent, then erased, Leon is picked off…hmmm…

 

8) “Everybody Wang Chung Tonight” was among the cavalcade of music cranked out by the Fenway sound system as is protocol  for all sporting events.  Fortunately,  Josh Kantor’s organ stylings bring back fond boyhood memories of Jane Jacobs at Shea Stadium playing “3 Blind Mice” whenever an umpire’s call was disputed.  The lovely analog tones echo in the grandstand and encourage enough conversation so that folks actually look at the game and each other rather than peering into their phone with earbuds surgically attached. 

 

9)  Peter Gammons bobblehead doll?

 

10)  Koji Uehara served up home runs to Melky Cabrera and Matt Lawrie along with a screaming double hit by Dioneer Navarro before being mercifully relieved by Heath Hembree.  “Relief” is truly the correct word.  Koji is one of my favorites.  Tending bar for the 6th. game of the 2013 World Series while a packed room chanted “Koji, Koji,” is one of my all-time sports memories and you have to love a man who has chosen the 1999 techno mega-hit “Sandstorm” by Darude as his entrance music but…Uehara is 41 and his 88 mph. “fastball” just might not be what it once was.  Just saying…

 

 

 

 

 

DEFINITION: Oh Kay

Oh Kay

is a way of expressing ambivalent, reluctant agreement with a statement of dubious value.

“…and if Sandoval and Ortiz start hitting and Masterston finds his fastball and 1/2 of the Orioles stay injured and the Yankees start feeling their age, the Red Sox can win the division…”

Oh Kay

“…she is so right for me so if I just quit smoking, go to the gym and get a better job I am so sure that she will want to hook up…”

Oh Kay

“… I exaggerated my background perhaps a little on my application but I am more than capable and I have a lot of skills that don’t show up on a resume’…”

Oh Kay

Oh Kay is usually pronounced with a lower pitch than “okay/OK” and is usually stated after a short pause from the initial speaker.  Eye contact after the Oh Kay is the micro order standard.  A toothy grin between friends assures that good relations continue.

Oh Kay is far from the worst of modern nomenclature.  Indeed, between friends it can lubricate jagged egos and with the proper inflection it offers a hint of humor that isn’t hurtful.

Oh Kay can be an instrument of kindness as a path to reassuring your friend that you are on their side even when reality isn’t.

Oh Kay often accompanies listening while texting so as to continue the interaction and avoid hurting someone’s feelings.

However, in school and in the workplace the rejoinder of Oh Kay is a politically correct way of telling someone that ‘their pleas fall on deaf ears,’ even while a wide smile and nodding head accompany the verbal response.

If a friend says Oh Kay they are still on your side.

If an employer or prospective employer tells you Oh Kay update your resume’

Oh Kay

BARTENDER’S TIPS #1) Towels

September 15, 2014 Leave a comment

Towels are an important and often overlooked tool in the bartender’s toolbox.

Bars accumulate a variety of detritus,  Water, liquor, beer, wine, juice, soda and shredded beverage napkins coalesce to form a swamp that requires constant excavation.

Bar towels are the tool that enables you to clean and most importantly, earn.

(Upon arrival at work grab 4 towels.  (If towels are not provided for you buy cheap dish towels at at Dollar General or CVS.

You can thank me later).

Towel #1 should be moistened and placed close to your register.  Use this towel to wet your fingers so as to expedite removing cash from the till.  Do NOT lick your hand to accomplish this.  Money is filthy as anyone who has worked in retail can testify.  It is a risk to your health and the health of your guests to distribute saliva.

Additionally, some guests, and I am among them, will not tip a bartender for saliva soaked bills.

Just keep the towel wet and touch it lightly upon placing and/or removing cash from the box.

Towel #2 should be hooked around your belt in the rear as a “tail”.  This will enable you to keep your hands dry, clean and warm.  Ice and liquid can cause your hand to involuntarily contract.  When your hand opens it will tremor involuntarily, creating a perception of nervousness.

This perception can only cost you gratuity earnings.

The 3rd. towel should  be moistened with club soda and be within arm’s reach under the bar.  Use one of the “fluffy” towels for this function as this towel will be the one that is used to wipe down the bar.  Every guest should have their arrival greeted by a cleansing of their space regardless of whether it is needed or not.

The diligent performance of unneeded work is one of the most important aspects of tending bar.

Yes, club soda scours away sugar deposits.  When you are closing have all of the bar towels soaked with club soda so as to leave a sugar-free bar surface.

Finally, your 4th. towel should be a “flat” towel to be used for drying the bar of any spillage and removing any of the moisture left by cleaning the bar with towel #3.

Cheers!

 

 

 

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