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Bar Talk With Your Host, Clare Quilty Bar Talk With Your Host, Clare Quilty

05-21-2014 , 05:23 PM
Very clever! Is that an ice bowl? And how was it with mezcal in place of a neutral spirit?
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05-21-2014 , 10:28 PM
That looks and sounds delicious. Also curious with the same questions as Peter.
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05-22-2014 , 01:47 AM
Peter, nomad:

Yeah, it's an ice bowl that melts into the drink as you drink it down and the molasses pomegranate drops into the drink.

I don't know how it tasted as I was drinking a more manly mezcal cocktail, but the girl loved it. (I really wanted to taste it but I kinda mocked her for ordering it so I'll have to check it out next visit!)
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05-23-2014 , 11:17 AM
Does anybody have cocktail recipes for Chartreuse VEP?
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05-23-2014 , 12:04 PM
Never had Mezcal.. how similar is it to tequila? Differences? Totally different?
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05-23-2014 , 12:40 PM
Very different. Most mezcals are very smoky, think of Ardberg/Laphroaig vs. Glenlivet, but the smoke flavor is not peaty as Scotches, but more of a campfire smoke.
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05-23-2014 , 12:43 PM
Quote:
Originally Posted by Coach McGuirk
Does anybody have cocktail recipes for Chartreuse VEP?
You can use VEP in place of regular Chartreuse in many instances, though you might need to change proportions a bit. However, the majority of uses I've seen have either had VEP as a rinse or an aeresolized spray (so basically a rinse). A few times I've seen flamed aeresolized VEP sprayed over the top of a cocktail post-build, which has actually been less bull**** than you'd expect. Basically, like regular Chartreuse, a little VEP goes a long way.
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05-23-2014 , 01:18 PM
Thanks citanul. I can't believe anyone would light VEP on fire! I guess if it's a bit if mist, you wouldn't be wasting much, but still.
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05-23-2014 , 01:28 PM
took advantage of an open bar last week and tried johnny walker blue for the first time. definitely delicious and smooth, but overpriced if i was paying for it.
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05-23-2014 , 08:29 PM
Johnny Blue on an open bar? You're rubbing shoulders with the right people.

That said I consider it overpriced even if I'm not paying for it.
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07-13-2014 , 07:03 AM
Hi Gang,

Long time no speak; no cocktail parties to speak of. But, I plan for one in August as Mrs. Harris and I have made falernum. Unfortunately we keep referring to it as 'frenulum', which we will have to avoid in polite company.

So, I am aware of its use in tiki cocktail history, but I was wondering if others had any recommended uses for it? So far the only cocktail that jumped out at me was the 'nuclear daiquiri' - wray+nephew rum, chartreuse, falernum - but would be interested in other suggestions.

Continuing the odd-syrup-issues, I have some apple and vanilla sugar syrup still clogging up the back of the fridge. Any ideas? I am thinking either bourbon (the vanilla pairing with the oak) or calvados (apples to apples)... But again, interested in suggestions.

Best,
Pete
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07-13-2014 , 10:02 AM
Bundaberg ginger beer is my favorite.
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07-14-2014 , 02:13 AM
Corn 'n Oil is a good use for falernum. Black strap rum + falernum + bitters, make it in whatever proportions you like a Manhattan.
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11-11-2014 , 12:10 AM
In a commercial setting, is a 1.5:5 ratio of booze:mixer too thin?

I bought a Kold-Draft full cube machine and our mixed drink glasses are 12oz but I'm only able to fit three cubes in each glass. By my math each cube displaces 1.8oz. Thought I could get 4 cubes in which would have given us a 1.5:3.3 mix.

I probably should have just purchased 10oz glasses but they didn't have one in the style that matches our tableware and concept.

What do y'all suggest I do? Thinking of getting the Kold-Draft ice crusher attachment mixing the full cubes and crushed ice 2:1. Been considering buying it anyways to implement a Smash cocktail list.
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11-11-2014 , 12:56 AM
IMO, there's too many variables left undefined.

Do you care about margins? Drink taste? What sorts of drinks are we talking?

It seems like if you're thinking about a smash list, you're unlikely to be talking about a total joke of a cocktail list. If so, I'd worry about making the drinks taste good, then price them however you need to to make your profit. I would definitely not mix cubes and crushed ice because that just seems weird. I'm not sure how bad your glasses would look with 2oz of empty air at the top, but maybe that is an option?
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11-11-2014 , 01:26 AM
I anticipate most of the drinks will be your standard G&T's, Whiskey Cokes, etc. It's a beer-centric concept but we're doing a small cocktail list. Our staff isn't experienced in this type of program so I'm considering a Smash list since the recipe and building process is nearly the same same for each aside from the citrus. Plus they're crowd pleasers and a foreign concept around here.

The glass didn't look half bad with 2oz of space at the rim so that's an option. We're just a couple weeks out and Murphy's Law is killing me.
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