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 Message 5868 of 22774 in Behind the Bar
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Subject: Re: irish bars
From: queneau69
Posted: Fri Feb 4. 2005, 12:42 UTC
Followup to: "Re: irish bars"  by k-doh  (Fri Feb 4. 2005, 11:56 UTC)
> I'm in Mannheim, Germany. 
Have never werked there, but have stumbled through it a couple of times.

> Ya ever worked in Glasgow? What did you think of that if you have?
You know, I've actually never werked there. Been to Nice N Sleazy's, The Note 
and Barrowlands more thymes than I can remember for gigs, but have never been 
behind a bar. At least not serving. Werked in Edinburgh a couple of Summers 
during the festival, but my memories of that are quite hazy.

> Whats your top 5 selling drinks in your current pub?
Not exactly archetypal Irish pub classics, but here we go:

Manhattan - made with Pikesville 4yr Old Rye, Vya Sweet vermouth and bitters.

Sazerac - made with Sazerac 18yr Old bourbon, La Fée absinthe, sugar syrup 
and Peychaud bitters.

White *Lady* - made with Tanqueray 10, Cointreau, fresh lemon juice, Casanis 
and fresh egg white.

Pale *Geisha*, made with Havana Club silver, fresh papaya purée, fresh white 
grape purée, fresh lime juice and sugar syrup.

Blueberry *&* Lemongrass *Martini*, made with Plymouth gin, fresh 
blueberries, lemongrass shoot and sugar syrup.


-- 
Want some flotsam? - I gotsam.
Want some jetsam? - I can getsam.


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