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Subject: Re: your so cute.
From: Rick Stallion
Posted: Mon Mar 8. 2010, 17:36 UTC
Followup to: "your so cute."  by Davidh  (Mon Mar 8. 2010, 06:10 UTC)

> THERE ARE NOT 4,000 tried and true calls.  
> 

I said drinks not calls.


> I make grasshoppers often, haven't made a pink squirrel in a while,

That was my point. 
> 
> 10 most popular
> beer, wine, & blank + carbonated beverage       
> 
One,two,three. I said 10 not how many licks to get to the center of a tootsie 
roll lolly pop.


> 
> I'll list a few absinthe drinks i've made CORRECTLY as recently as 
> yesterday, absinthe dripped frappe & sazerac, and I have made more 
> than 10 different absinthe drinks for more than 10 different 
> customers, I am not giving away answers. I have to answer my own 
> questions? 

So you made more that a hundred absinthe drinks this weekend impressive, 
"correctly" with absinthe. I read somewhere recently that absinthe was legal 
again, didn't believe it though.

Not interested in playing trivial pursuit on the origins of specific drinks. I 
care about making what customers want.

> 
> You want to know why all these drinks taste different? it's because 
> two things, one: the bartenders in all these places don't know the 
> original recipe (to this day you've probably never had a real long 

Do you know what the original recepie for a Zombie is? If not then how do you 
make it.

> island with premium liquor and fresh lemon juice). and two: you tell 
> me, you were the one drinking skol, taaka, and mccormick. (nice) I 
> mean, you openly admitted to drinking long islands, not at one bar, 
> but all over the country.  
Can't tell you what brand they put in, most of mine were served at a table not 
at the bar. And the ones served at the bar were made from the speed rack.
But I can tell you the ones served in the Carribean were 1 shot of each, + 
fresh squeezed lemon, but had a whole lot more coke, very short on ice and 
served in Highball glasses. - ie heavy on the coke very strong and a touch of 
lemon with very little ice.

The ones served in the states either had way more lemon and only a dash of 
coke, and some had almost equal amounts of coke and lemon. And most of those 
were served with 1/2 oz each spirit. In the US they tended more often than 
not, to be in collins glasses with a lot of ice.
In fact many recipes I've seen listed have "fill with lemon, add a dash/splash 
of coke"


In one place you could barely taste the triplesec and were overwhelmed by the 
tequila taste. And oddly "Mr. Boston" doesn't even list triple sec as an 
ingredient only "1/2 oz" of each spirit, juice of a half a lemon, and fill 
with cola. - I know I've had some that way too.

I guess inplaces that limit to 2 oz per drink, somethings got to get cut out.


> 
> How can a pre-mix taste different? the strawberry daquiri vineyard 
> ran out of room, so they had to lease, new strawberry daquiri fields? 
> (yellowtail) <--who gets this joke, i'll give you $5.
> 
Is that maybe some Beatles reference. Not a fan.

The ones in the Carribean were fresh strawberries, and were filled with shaved 
Ice like a snow cone. The ones I had in the US were either pre-mixed, or made 
fresh and strained into a glass with no ice.
 
> I crack myself up.

Yeah, butt what body part's crack.

> The white 
> russian you know today, was popularized by the movie the big 
> lebowski, but originally this drink was served with a heavy cream 

Never saw it.

> float.  Kahlua has always been the cordial in the black/white 
> russian.  coffee brandy may be used as a substitute, a poor one at 
> best.

I've also seen a recipe with Tai Maria as the ingredient.

Heavy creame float is the way it is made according to my Mr. Boston : Official 
Bartender Guide (first published in 1935). But it just lists "coffee liqueur". 
So why not specify Kahlua - since that product has been arround since the 
1930s. 

Big Lebowski 1998, and as best as I can discover the use of the name as a 
drink dates back to November of 1955. Also referenced in "48 Hours" from the 
1980s. I know a lot of people that started drinking black russians and white 
russians about that time. 

But as far as my research indicates the original recipe, listed in 1955 used 
something called "Southern Coffee" not "coffee liqueur". And according to 
Esquire Magazine this drink morphed out of an original drink made with gin and 
creme decaco, the through several stages (sorry but that writer tends to go on 
a lot of tangents.) to become both the black russian and white russian of 
today.

 

>The sombrero is the one you are thinking of.
>
No, I am not thinking of the sombrero. Similar but different.

> Bailey's shots were very popular in 1990 (20 years ago in case your 
> simple mathematics skills are slow, which isn't a common trait amoung 
> bartenders for obvious reasons)    I'm starting to wonder.

ex-Navy Nuke -math is my strong point, not memorizing historical trivia.
Nice British Spelling of among.

>
I stopped drinking in Nov 1989, and I was one of the few people that drank it 
in the bars I went to. Must have just started getting popular after that.

 
> Amaretto has never truly, broken it's sour co-part curse, it's tried 
> though. Still very popular, it was 20 years ago too.
> 

The main bar I hung out at had 2 brands of Amaretto. The "cheap brand" which 
almost never got used. And the DiSarrano. This was was so "super call" that 
the owner didn't even have it on the shelf. It was in a locked cabinate, and 
only opened when someone asked specifically for it, then put right back. The 
bartender told me only 3 people ever ask for it. Me, her, and the wife of the 
owner of the bar. The bar owner told me that, if his wife didn't want it, he 
wouldn't even carry it since there wasn't enough customer demand for Amaretto. 
Which is why he carried a cheaper brand on the shelf, for the then 
occassionally ordered Amaretto sour, or Alabama Slammer. He also owned the 
Go-Go (ie non-nude strip joint) bar right next door. They didn't carry 
Amaretto at all. He said, if someone ever wanted it, he would just send the 
barback over to borrow it.


> Actually, the garnish for a dry martini IS an olive.
> 

duh! that is why I specifically wrote "extra-dry" not "dry".

> dry = olive
> sweet = cherry
> perfect = lemon twist
> 
> good job on not mixing up very and extra, i'll give you that.
> 
> Now I answered your questions honestly and correctly, even though 
> it's weird type questions. 
> 
Why are my questions wierd. Your questions were things like what drink ... 
still made today. That clearly implies that some drinks are not made today, 
and that you wouldn't accept a list that you did think were still made. My 
questions just referenced your question. So if savant wrote a list of 10 you 
could say "those drinks aren't made today" But see you in a strange way agreed 
with me. You said you haven't made a pink squirrel in quite a while. Which is 
my point, drinks go in and out of style, and demand varies from one place to 
the next. When I dranks shots and had Scotch I would usually ask for Johnny 
Walker, when I had Wiskey it was Crown Royal or Seagrams. 
I always wondered why someone would come in a order a wiskey and they would 
have the bottle right at hand, without asking a brand.
The bartenders back then, told me when making drinks that they used the speed 
rack / well for almost all the drinks. 
I asked then why have all the bottles on display in the back. They told me 
that's for people who wanted the specific brand like me. If you want Crown 
Royal you have to ask specifically for it, don't ask for whiskey and expect 
something from the shelf. Guys like me knew what they wanted, but most people 
wanted just the cheap stuff. They knew me and as soon as I wlked in they were 
pulling out a Michelobe, and asked what else they could get for me. If I asked 
for a shot they knew to ask which one, instead of pouring out of the well. But 
they told me most maybe 90% drank out of the well.
But when it was a mixed drink, the other ingredients tended to over power the 
taste of the call spirits, so the well was good enough for them.
 


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