The drink we have on today's, Follow The Liter, is called the Naughty Dog and it is a play on the Colorado Bulldog, which is essentially a White Russian with cola. This one uses aged rum instead of vodka and Root Beer in lieu of cola. The result is an easy to make creamy cocktail that fills the gap between a Cuba Libre and a Root Beer Float.
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The Kentucky Buck is an original recipe of mine that has kind of become my signature cocktail. Although, I first came up with it back during my Bourbon & Branch days in San Francisco, it has followed me around from bar to bar ever since, and I am proud to say that it has been featured on cocktail menus all around the world.
After working too many events where the bartenders were left lacking something, either because someone forgot it or because we never thought that we would actually need it. I finally went ahead and put together a checklist for working off-site gigs.
While this is a very basic checklist that covers various levels of what might be needed during the course of the job, I firmly believe that it should be helpful for about 90% of our needs when bartending events.
I broke it down into columns with a different place for number needed for the event, the actual number at the start, and the number that you left with. Hopefully, this should be helpful for keeping track of inventory and leave you from thinking, "I could swear I got here with six muddlers."
Also, there is a section for initialing and dating at the end of the night, which should keep accountability in place and make it much easier for the next time you open up the traveling bar kit.
Most of you should probably be just fine with the first couple of columns, but it never hurts to keep it thorough for those of you that run a tight ship.
Since everyone has a different bag of tricks regarding these sort of checklists, I went ahead and made it available as both a PDF and an Excel file.
Naturally, those of you that wish to tweak and modify the checklist will be happiest with the Excel sheet, but for those of you with more standard requirements the PDF should be more than enough to handle your needs.
If any of you manage to vastly improve it and would like to share the love, please pass it along and I will go ahead and make it available here for download. Until then, thank you for taking the time to check it out, and I hope you find it helpful.
When the weather is nice and you are feeling good there is nothing quite like a Pimm's Cup. They are complex enough for even the most seasoned cocktail pro, yet approachable enough for the bar novice.
Thank you so much to everyone that came out to see me during the Toy Drive at Harvard & Stone in Hollywood last week. We raised a bunch of money and toys for a good cause, so I could not be happier with how the night went.
Several people throughout the evening asked me for the recipes to the drinks that I was making off of my menu, but since I was too busy shaking and stirring to write anything down, I thought that I would go ahead post the recipes here.
Keep in mind that there drinks work best with 100+ proof whiskey, but then again what whiskey cocktail doesn't?
There are few things better than a well-made Paloma. The mixture of grapefruit and tequila is not one to ignore. To purists that scoff at my addition of grapefruit bitters, all I have to say is don't knock it till you have tried it.
Over the years the Southside has been a cocktail that many have associated with me. This could not make me happier as this is a drink that I hold near and dear to my heart. It is the perfect combination of herbaceous meets refreshing. If you have never had one, please learn how to make one from this video. However, if you are like me, and have already had them on numerous occasions, then I hope you get a kick out of our banter.
While this drink might not be light on the calories, it is definitely loaded with flavor. With this booze-fueled milkshake we learn an important mathematical formula: Oreos + Irish Whiskey = Heaven. After all, why eat your dessert when you could drink it instead.
Here is the first episode of Follow The Liter, a series that I am working on with the guys from Kinda Funny. I hope that you enjoy it and have as much fun watching it as we did making it.
This a great piece that highlights the practice of bartenders guest-bartending at bars across the country. I am a strong proponent of the trend and believe it is a great way to spread knowledge about the craft between cities, which in the end only helps the momentum.