Saturday, August 30, 2008
Friday, August 29, 2008
1 part Domaine de Canton Ginger Liqueur
2 parts Appleton Jamaican Rum
2 teaspoons Orange Blossom Honey
Juice of 1/4 of a Lime
splash of Pineapple juice
Add all ingredients to a pint glass full of ice. Cap and shake until well chilled. Strain into a chilled Martini glass. Garnish with an orange ribbon twist and thin half moon lime slice, floating.
I've created this drink for the many island and coastal communities that have been affected by tropical weather. Living on a barrier island off the east coast of Florida, I have had the fortune of survival through these storms. I intended for it to be a fresh, pure, and simple recipe to make quickly. May the powers that be have mercy. As I create, Jamaica and beyond are in weather's path.
Thursday, August 28, 2008
I prefer blanco tequila because I can taste the product not the aging process. ( I do not have a favorite liquor, there are so many possibilities, no need to limit my taste buds. )
I adore Partida's Blanco Tequila. The history of it, of how a woman saw a bird fluttering around a sacred plant. A hole the bird had made in the plant enticed her to cut a hole in it only to find a medicinal drink for her people. The ancient volcanic soil, perfect pinas, and the sweet honey after taste even all by itself is a real treat for me.
Lemonada para ti
1 1/4 oz. Partida Blanco Tequila
3/4 oz. Amalfi Coast Limoncello
4 Basil Leaves
2 lemon wedges
2 sugar cubes
splash of Soda Water
In a pint glass add Limoncello, lemon wedges, sugar cubes and basil. Muddle gently. Fill with cubed ice and add tequila. Cap and shake until 2 oz of water is added to contents. Pour total contents into a Tall Collins glass and top with soda water. Garnish with a lemon wedge and petite basil leave. Can you hear the breeze?
Tuesday, August 26, 2008
I found it quite fun.
and a new recipe:
1 oz. Dark rum
1/2 oz. Strega
4 Mango cubes
2 oz. lemon juice
In a pint add mango cubes and lemon juice. Muddle till blended. Fill with ice. Add Rum and Strega. Cap and shake till very cold. Strain in to a chilled Cocktail glass. Lemon twist or curl for garnish.
Saturday, August 23, 2008
2 oz fresh squeezed lime juice
6-10 fresh mint leaves ( I prefer pineapple mint)
2 oz Mango rum ( I use Cruzan)
splash of soda water
In a pint glass add lime juice and mint and muddle gently. Fill with ice and add rum. Cap and shake till your hand is frozen. You need to make 2 oz of water melt off ice. Pour in tall slender Collins glass if available. and splash with soda. Garnish with a lime slice and mint sprig.
Lemango Variable (for those needing more tasks)
1/2 inch slice of lemongrass
6-10 pineapple mint sprigs
2 oz mango rum
Dash of angostura bitters
In a pint glass muddle lemongrass vigorously and mint leaves and muddle gently again. Add cubed ice, bitters, and rum. Cap and shake till 2 oz of water are added from ice. Strain into a tall Collins glass filled 3/4 with crushed ice. Tiny mango slice and switch of lemongrass leaf for garnish.
Friday, August 22, 2008
Friday, August 15, 2008
I have poured spirits with many different measuring devices at various jobs.
My experience is with:
- Standard jigger 1 1/4 oz
- pony jigger 1 oz.
- measure jigger 1 1/2 ounce
- tapered end metal pour spout
- square or box nosed metal pour spout
- one ball 1 1/4 oz regulated pour spout
- two ball 11/4 oz reg. pour spout
- various plastic pour spouts that measure similar to metal spouts
I prefer to free pour as opposed to be measured. I practice my pours before every shift on both left and right hand with an exacto pour measuring test. from 1/4 oz to 2 oz. in 1/4 oz measures. Each place I've worked uses a different system and I always use their method of measuring. I find however free pouring by the above mentioned method will make you precise. A jigger will only make an improper measure, a waste, or a mess (unless of couse you are pouring a spirit bottle that can fit no spout).
I take pride in having no extra for my guests. It is science to me. Recipes are made to be exact unless you are forming a new one. So I was very excited when my management celebrated with me in being the only employee 20 years of their experience to free pour with various pour spouts for a 3 month period and from starting counts to ending counts be spot on the money!
I am curious how others measure and their experiences. Please share. How do you pour?
Sunday, August 10, 2008
- One can of Coco Lopez or the like (shake the sense into it so it's mixed good)
- One squirt bottle that you can pour the Coco Lopez into
- Pineapple juice
- Orange juice
- Half and half
In a pint glass for a drink on the rocks or a blender cup for a brain freeze:
- One heavy squirt of Coco Lopez ( don't forget to shake it baby)
- 1/2 ounce Pineapple juice
- 1/2 ounce OJ
- 1/2 ounce Half and half
- Dash cinnamon
- Dash nutmeg
Add ice and liquor if you like or milk or more juice for a N/A treat. Don't for get to cap and shake 'til ingredients are smooth or blend with ice 'til frosty.
Float to Freeport in the Nude
- 2 ounces of above mentioned Pina colada mix
- 2 ounces Spiced Rum (you choose, it's your money)
- 4 dashes Angostura Bitters (easy to find)
Build in a pint with ice starting with pina colada base first. Add Spiced rum and bitters. Shake until ingredients are smooth. The color should be a somewhat "nude" color. Strain into a plastic drinking glass (cocktail preferably) so you don't drop it on the deck and get ice in your heel. The plastic will hold some chill better than glass in 94 degree F heat as well. Get in the pool and drink it on ice if you need. You're drinking it not me. ( I may have to try tweaking this one for frozen brainfreeze as well.)
Thursday, August 7, 2008
- Had lots of "regulars". I enjoyed most of them most of the time.
- Had a huge range of spirits, beers, wines, fresh fruit, and tools for making anything your heart desired.
- Very late hours. The last two hours being the busiest. (after standing around trying to remain focused and paced being thrown into a fast paced environment is tricky.)
- Very reasonable priced product.
Present Job at the Melbourne Beach Oceanfront Hilton
- Usually only have the pleasure of meeting people once or twice.
- Very minimal bar. (2 or 3 choices maximum for each spirit, beer or wine)
- Usually home before midnight and my schedule depends on what is booked.
- Very overpriced extremely regulated (2 ball pourers) product.
It looks like from my list each job is 2 good for 2 not so good entries. Hopefully, I will find a way to bring out more good qualities with this new job. I'll leave you with this.
I will gladly watch responsible adults do the robot after some overpriced best I can do martinis as opposed to some hapless 21 year old trying to pick up hot chicks with daddy's money and 13 misunderstood mojitos.
Did I mention I can usually see the Atlantic Ocean from where I make drinks at the Hilton?