Message 30904 of 39188 in General Discussion

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> 
> <rant>
> 
> Why is it that people who have never worked on a cocktail bar, maybe 
> not even any bar, think they know it all when it comes to cocktails? 
> Usually the only bar they tend is the space-bar on their keyboard!-) 
> You might make a point of where you got your information from; if it 
> was from another "internet cocktail pundit" (i.e. home enthusiast, 
> blogger) then the chances are that the intelligence relied upon is 
> flawed, baised, etc. Isn't it weird how all the bloggers go for the 
> same subjects, and all write authoritatively about cocktails, but 
> really they hadn't got the slightest clue about cocktails, until they 
> read it on the next guys blog.
> 
> <end rant>

There is no need for you to be disrespectful. I have as much right to my 
opinion as you do. I cite my research on my site and if you have issue please 
do so via email. 

> Syrups were used in early Manhattan recipes, though not all of them, 
> and so there is a precedence, which means people can use syrups. In 
> fact, Grenadine was the secret ingredient of Max Allen Jnr (sadly 
> deceased), who is considered one of Kentucky's greatest bartenders. 
> 
> All the other ingredients I listed have been used in Manhattan 
> recipes prior to 1900; seems a little late to say that all of those 
> ingredients can not be used now.

I was not questioning your research... I was only commenting that If ordered a 
Manhattan and I got a drink with Grenadine in it I'd be disappointed. I'd try 
it, but its not the drink I ordered. Now if I ordered a Manhattan and the 
bartender says, "Would you like to try a Heavy Manhattan." Then that is 
different. 

The reason people order beer and wine more often than cocktails is 
consistency. When they order they know what they are going to get. 


-- 
...the bar mix master has spoken.

http://www.barmixmaster.com