Message 14714 of 22774 in Behind the Bar

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>  Cheryl, yea I watched that last night.  I thought the Seltzer water 
> was a pretty cool idea instead of Club Soda.  We make quite a few 
> Mint Julips down here in Louisiana, but NEVER muddle the mint into a 
> mush like Alton did.  Folks around here don't want mint dangling on 
> their teeth or lips if it is smashed like turnip green soup.  
> Also.....never thought of pouring Vermouth onto the ice in the mixer 
> (for a Martini), then pouring it out in the drain prior to inserting 
> the appropriate amount of Gin or Vodka.  This concept is used...he 
> says....just to coat the ice with Vermouth.  I'll have to try that 
> sometimes.  I still use a glass shaker for Gin Martinis.  Heaven 
> forbid that I would serve a "bruised" Martini to some dude who could 
> tell the difference.  Hope the Food Channel continues to do episodes 
> like that with Alton.
> 
>   Great Board !!!!

My manager told me to shake every martini unless otherwise specified.  I 
pointed out to him that every customer I served a martini to complimented me 
on stirring.  He allowed me to continue doing what I was doing.